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.
If you have tried a Belgian lambic beer, then you have tasted the results of spontaneous fermentation. The beer is exposed to naturally occurring yeast and bacteria in the open air, and matured in oak barrels for months or years. Greg Engert, beer director for the Neighborhood Restaurant Group in Washington, D.C., explains.