2teaspoonsunsalted butter or coconut oil for a vegan version
1Tablespoonmild honey
Pinchkosher salt
Instructions
Combine all the ingredients in a bowl, working with a fork until the butter is mixed in. It may look crumbly.
Getting the right texture
Pinch a fingerful together and see if you can form it.
If it's still crumbly after a minute of mixing/kneading, add a tiny drizzle of honey. If it seems too soft, add some more pollen.
Chill the “fudge” to make it stiffen if it gets too soft on you. I like to form them, then chill to hold their shape. Just imagine you’re working with PlayDoh
To make the traditional cone shape, grasp a small piece of the mixture and roll it around clockwise between your thumb and forefinger, supporting the bottom or each cone with the pointer finger of your other hand.
Shape the fudge into cones, orbs, squares and put them in a shallow container with firm sides where they can stand up. If I makes square or orb shapes I layer them in a container with pieces of parchment. Kept in the fridge they'll last for at least a week, and can also be frozen.
Serving
You can dust the truffles with powdered dried pine needles, chopped fresh spruce tips, or more pollen (like chocolate truffles). Passed around on a nice, small plate, they make a great conversation piece after a meal.
Video
Notes
*People sensitive to bee pollen, or any type of pollen should probably pass on enjoying this.