posted by little tucker on june 23, 2017

If you haven’t got a jar of Drizzle Honey in your pantry, you must be living under a rock. Or you might be like me, and have a giant pail of it because the thought of ever running out is terrifying. Best of all, it’s a raw product! It hasn’t been heated or micro-filtered and contains an impressive amount of healthy enzymes, vitamins and minerals. 

Drizzle is a local product created by beautiful lady boss Aja Horsley who started beekeeping in 2013. I absolutely love her passion and dedication to crafting sustainable raw honey that supports local beekeepers - but most importantly, it’s the most delicious, indulgent honey I’ve ever eaten. To a point where I thought it would be best to stop eating it by the spoonful and incorporate it into a easy, delicious recipe for you all! 

If you’d like to read more on Aja’s story and how she is helping the local honey industry then you should get your hands on the spring/summer 2017 issue of Dote Magazine. They did a fab write up on Drizzle!

 

YIELDS: 18 truffles
PREP TIME: 20 minutes

Ingredients:
1 cup cashews
4 tbsp drizzle honey
3 tbsp almond butter
1/4 cup melted coconut oil
1/4 tsp cinnamon
1/2 cup shredded unsweetened coconut
pinch of himalayan pink salt
1 cup dark chocolate

Method:
In a food processor, blend up your cashews until finely ground.

Add all other ingredients into food processor and blend until a “dough” texture forms.

With a tablespoon or small cookie/icecream scoop, form little balls of the mixture on parchment paper.
Place in the freezer to firm up.

Using a double boiler, gently melt down your dark chocolate.
Once the mixture has become mostly solid in your freezer, dip them into the
dark chocolate and generously coat them.

Little Tucker Notes:
Keep in your fridge or freezer for a perfect, guilt-free indulgence!

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