Line a deep baking pan or 9 x 9 inch cake tin with baking paper. Set Aside
In a large mixing bowl, combine the oat flour, cracker crumbs and sweet biscuit crumbs and mix well.
In a saucepan, heat the coconut milk, nut butter and coconut oil until fully incorporated. Add the liquid mixture into the dry mixture and ensure it is well combined.
Pour the mixture into the lined baking pan and refrigerate for 2 hours, or until set.
In a saucepan, melt the chocolate chunks. While it is melting, form the truffle mixture into small, bite sized balls. Line two plates with baking paper.
Once chocolate is melted, dip each ball completely in the chocolate and set them on the baking paper to harden. Once chocolate is hardened, serve or refrigerate for optimum freshness.