I haven't tried freezing anything in rolled nuts - but I would be cautious of doing so. I think they will be affected by freezing. I am just now doing a freezing experiment with an exposed candied pecan. I am hoping the candying process protects it.
I suggest you do the same and try an experimental batch to see how the nuts are affected. For sure, you will have to pack them in closely so you have very little air in the package.
Again, thank you Lana for your invaluable advice. I think for the nut covered truffles, I will freeze the already rolled ganache pieces, then dip and cover with nuts when needed so as to keep the nuts intact as possible... as unlike your pecan pieces, they are not candied.
I follow the freezing direction from Peter Greweling's book (Chocolates & confections - formal, theory, and techniques for the artisan confectioner) which works really well: 1. Pack the chocolates in sturdy containers and fill as much as possible (the less air there is, the less chance of condensation), then vacuum pack the container if possible. 2. put in fridge for 24 hours, before putting them in the freezer (this prevents sudden contraction and possible cracking). Defrost 2 days before intended use: 1. its important to transfer from freezer to the fridge and leave the chocolates there for 24 hours where they can be slow-thawed and not crack from thermal shock. 2. From fridge, take chocolate into room temperature, leave for 24 hours to ensure that they reach room temperature before opening pack - this helps prevent condensation and hence sugar bloom.