In a small bowl stir together the unsweetened cocoa powder and the rest of the filling ingredients. Use a rubber spatula or the back of a metal spoon to work everything together until smooth.
Put the filling in the freezer to firm up for 5-10 minutes.
Chocolate Coating
Melt the semi-sweet chocolate chips and coconut oil together over very low heat in a saucepan or double boiler. Stir continually to combine.
With a small spoon, fill 14 of the cavities in the candy mold about 1/3 full with the melted chocolate. Use the back of a spoon to spread the chocolate up the sides of the mold.
Put the chocolate mold into the freezer for 5 minutes or until the chocolate is hardened.
Assembling the Truffles
Remove the mold from the freezer and fill each cavity with the truffle mixture filling, leaving about 1/8 inch at the top. Put it back in the freezer for another 5-10 minutes, or until the filling is firm.
Take the mold back out of the freezer and spoon a little more of the melted chocolate on top of the filling. Make sure the chocolate is spread out and touching the edges so the chocolate coating seals in the filling.
Put the chocolates back in the freezer for another 5-10 minutes or until completely hardened.
Remove the truffles from the mold and store them in a cool place or the refrigerator.
Notes
The filling will seem very dry at first, but keep working until it comes together. Add a little more honey a few drops at a time if the mixture is too dry.