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Dark Chocolate Paleo Almond Butter Bonbons

· Recipes,Vegan,No Refined Sugars,Dairy Free,Gluten Free
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Crazy For Bonbons!

Did you know the word “Bonbon” came from the the word Bon meaning “good” in French.

Well these little treats are healthy and don’t contain paraffin wax like most store bought bonbons and chocolate bars. Instead they contain coconut oil which is a healthy fat and good for you . This is one of the reason I wanted to recreate this recipe.

 

These homemade Dark Chocolate Paleo Almond Butter Bonbons are hands down one of the most rewarding guilt free treats to make at home. Easy to make and great to freeze.

Dark Chocolate Paleo Almond Butter Bonbons  

Yields: 20 Bonbons

Ingredients:

16 ounces organic creamy almond butter *( You can also use raw almond butter )

1/2 cup pure maple syrup

1/4 cup organic virgin coconut oil melted

1/4 cup organic cacao powder

1/2 cup Enjoy Life mini chocolate chips

1 teaspoon almond extract

Ingredients

Chocolate Shell for Bonbons:

1 12 ounce package Enjoy Life mini chocolate chips melted

1 tablespoon organic virgin coconut oil melted

1 tablespoon pink himalayan sea salt for sprinkling on top of chocolate bonbons

Directions for Bonbons:

1. Line a half sheet pan or cookie sheet with parchment paper and set aside.

 

2. In a medium size mixing bowl combine together 16 ounces of creamy almond butter, ½ cup maple syrup, ¼ cup organic virgin coconut oil melted, ¼ cup cacao powder, 1 teaspoon almond extract and ½ cup of mini enjoy life chocolate chips. Mix all together using a spatula until well combined.

 

3. Using a cookie scoop (which equals 2 tbsp) scoop out each bonbon on a half sheet pan. Place in freezer till firm while preparing chocolate shell.

Directions for Chocolate Shell:

In a double boiler over medium heat melt 12 ounces chocolate chips and 1 tablespoon of coconut oil. Mix until chocolate is fully melted and smooth. Remove from heat.

Direction for Assembling Bonbons:

Place each bonbon on top of a fork and submerge in the melted chocolate. Then lift it out of the chocolate and allow any extra chocolate to drip through the fork. Place each bonbon once coated with chocolate on parchment paper. Before chocolate shell hardens sprinkle with pink himalayan sea salt. Place all bonbons back in freezer for about 30 minutes or until chocolate hardens. These bonbons can be stored in airtight zip-lock bags in the freezer until ready to use. They are so delicious they don’t last long.

Enjoy!