Honey Struck Chocolate Truffles by Marina Marchese, Red Bee Honey

A super easy, clean and healthy snack that can be kept in the freezer. You may substitute the almonds for your favorite nut or if you are not doing nuts – try tahini butter.

Servings: 4

Prep Time: 20 minutes


2 cups raw almonds, ground 

¾ cup raw cacao powder

5 dates, pitted

½ cup honey 

1 tablespoon raw organic coconut butter

Pinch of sea salt

Water- as needed for desired moisture (usually 2 tsp -1/8th cup water)

Shredded coconut or bee pollen


1.     In a food processor, grind almonds until smooth or crunchy butter. Next add the rest of the ingredients except the water and coconut and blend again.  

2.     Once everything is blended into a thick paste, add enough water to make the mixture moist. Hand roll chocolate mixture into balls, around the size of a grape.  

3.     Roll truffles into shredded coconut or bee pollen and store in fridge or freezer for at least 3-hours before serving.