In a food processor, combine the oats and walnuts and process until large crumbs form, do not overprocess
Break up the rice cakes and place them in the food processor with the oats and walnut crumbs, process until the rice cakes are well combined
Pour the crumb mixture into a large mixing bowl and add the almond butter, coffee, 1.5 TBSP light brown sugar, and 2 tsp of cinnamon (reserve the remaining brown sugar and cinnamon for dipping later)
With your hands, or a heavy duty spatula mix all ingredients together until well combined
Roll the mixture into approximately 1 TBSP size balls
Once you have all the balls rolled, combined the brown sugar and cinnamon you set aside earlier in a small dish and dip each ball in the topping
Store in the refridgerater in a tightly covered container