BEAT CREAM CHEESE, HONEY AND VANILLA EXTRACT WITH ELECTRIC MIXER ON MEDIUM SPEED UNTIL WELL-BLENDED. STIR IN MELTED CHOCOLATE AND GROUND ALMONDS. COVER AND REFRIGERATE AT LEAST 2 HOURS OR UNTIL FIRM.

ROLL CREAM CHEESE MIXTURE INTO 24 BALLS, ABOUT A TABLESPOON OF THE CREAM CHEESE MIXTURE FOR EACH BALL. ROLL EACH BALL IN SIFTED COCOA UNTIL EVENLY COATED. STORE IN TIGHTLY SEALED COVERED CONTAINER IN THE FRIDGE. ENJOY!