Ingredients:
2 tbsp sesame seeds
1¼ cup unsweetened medium coconut
2 tbsp cocoa powder
1 cup semi-sweet chocolate chips
2 tbsp honey
1/3 cup fresh orange juice
Unsweetened medium coconut (for coating)

Instructions:
In a small heavy fry pan toast sesame seeds for 2 to 4 minutes or until lightly browned, stirring constantly. Remove from pan and cool.
Melt chocolate chips on low in a saucepan stirring frequently.  Set aside.
Mix all ingredients together except for the coconut that will be used for coating the truffles.
Process in a food processor until well combined and smooth (may need to do in batches).  Return to bowl.
Cover and chill for 10 minutes.
Roll mixture into 1 inch balls, then roll each ball in coconut.
Place on a cookie sheet and chill in the fridge until firm.
Makes about 3 dozen.

Note:
Buy pre-roasted sesame seeds if you choose to skip that step.
If you don’t have a food processor then use extra fine coconut and mix by hand. Use medium coconut to coat.