Honey Struck Chocolate Truffles

The Honey Connoisseur

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.

Prep time: 
Total time: 
Yield: 
4 servings
  • From Delmonico's to Howard Johnson's: Ten restaurants that changed America

    Food historian Paul Freedman's book, Ten Restaurants That Changed America, tells the history of American restaurants (and America itself, for that matter) through those ten establishments. He tells Lynne Rossetto Kasper why Howard Johnson's is on the list, why McDonald's isn't, and how New York City's famed Delmonico's started it all.

Top Recipes

Turmeric basics with Julie Sahni

Turmeric is the latest poster child for the healthy living movement, thanks to its reputed anti-inflammatory properties. It's also a staple spice in Indian food, which is why The Splendid Table's David Leite asked legendary author and cooking teacher Julie Sahni to tell us a little more about it.