Honey Struck Chocolate Truffles

The Honey Connoisseur


  • 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


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: 
4 servings
  • Moving to Harlem with Marcus Samuelsson

    What motivated Marcus Samuelsson to move to Harlem and open Red Rooster, his acclaimed restaurant? He tells The Splendid Table's Melissa Clark that 9/11, his mother, and the Great Migration all played a part. He also discusses the challenge of making fried chicken in the same neighborhood as legendary spots like Sylvia's and Charles' Country Pan Fried Chicken.

Top Recipes

Emeril Lagasse: 'Learn something every day or you're cheating yourself'

Emeril Lagasse, author of Essential Emeril, says he keeps an open-minded approach to food.