Place coconut into a glass bowl that has a cover and set aside.Place walnuts in food processor and process until very finely ground and pasty. Add cocoa powder and process again. Add dates and process again. Add flax and process again.Using your hands, form the mixture into teaspoon-sized balls, placing them into the glass bowl as you go. When finished, place lid on bowl and gently turn it over and over until all the truffles are coated with coconut.Refridgerate for 30 minutes before serving. Store in the fridge.