1 1/4 c. blanched almonds, grated (any nuts ground ought to work)
5 tbsp. honey
10 oz. semi-sweet chocolate or carob bar

Add honey to nuts and mix. Roll into small balls. Roll in ground nuts (extra). Melt chocolate or carob to 130 degrees. Cool to 100 degrees.

Cover bottom of bon bon cups. Add 1 ball and cover with chocolate (or don't cover - either way). Let set; keep at room temperature or refrigerate.