Line a baking sheet or large plate with parchment paper.
With in a medium size bowl, mix together the almond flour, tahini, cinnamon, collagen (if using), maple syrup, maca, and 1/2 cup of the chocolate chips.
Form individual balls and place on the parchment paper.
Freeze for 20 minutes.
Melt remaining 1/2 cup chocolate in the microwave.
Once melted, dip each truffle in the chocolate, or just drizzle chocolate on top (your choice).
Sprinkle with crushed walnuts and sea salt. devour!
I like to store them in the freezer and pop them out when ever the craving hits. enjoy!