For the coating: Melt the butter in a skillet over medium heat, then add the walnuts, shredded wheat and salt and toast until the walnuts are fragrant and the wheat has started to brown, about 3 minutes. Spread out on a plate and refrigerate to cool completely.
For the filling: Melt the butter in a skillet over medium heat, then add the walnuts and toast until fragrant, 5 minutes. Place in a food processor with the honey, cinnamon and salt and puree until a smooth nut butter forms, scraping down the sides as necessary.
In a large bowl, crush the shredded wheat cereal with your hands, then add the walnut butter. Stir until combined, then roll into 24 small balls.
For the dipping: Microwave the honey until thin, 1 minute. Put a filling ball on the end of a toothpick or skewer, then dip into the honey and roll in the coating, making sure to cover completely. Place each truffle in a mini cupcake liner, and package in a decorative tin.
Recipe courtesy of Allison Robicelli