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.
Tired of fancy New York City lobster rolls, Ben Sargent, author of The Catch, started his own lobster roll business -- from his basement apartment.