In a food processor, place dates, soy milk, and shredded coconut. Pulse until a paste forms. Add nut butter, cocoa powder, and ground flax seed. Blend until the batter turns into a ball. It will literally form a ball in the food processor and become impossible to blend.

To make the honey roasted walnuts, finely chop the walnuts and place on a baking sheet. Drizzle with honey and roast at 175 celsius for 10 minutes. Double if you want to coat all the truffles- I did half half. Let cool.

Place your topping in a small bowl and take off teaspoon sized pieces of batter, roll into a ball and coat in topping. Place on a baking sheet in an airtight container and store in the freezer. Enjoy!