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Ingredients
2 cups almonds, cashews, or walnuts
3/4 cup cacao powder
5 dates, dried and pitted
1/4 cup buckwheat honey
1 tablespoon coconut butter
Pinch of sea salt
Water, 2 tablespoons as needed
Shredded unsweetened coconut
Instructions
In a food processor, grind the nuts of your choice. Add the cacao powder, dates, honey, coconut butter, and sea salt and blend. Add enough water to make the mixture moist but not wet. Hand-roll the honey-chocolate mixture into small balls, the size of cherries. Roll the truffles in the shredded coconut and store in the fridge for 1 hour before serving.
The Honey Connoisseur: Selecting, Tasting, and Pairing Honey, With a Guide to More Than 30 Varietals by Marina Marchese and Kim Flottum, Black Dog & Leventhal Publishers, June 2013.
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