Nutty Chocolate Bonbons are a yummy and easy treat to make, and they’re loaded with nutrients from nuts, dates, and coconut. Great for serving at a party, or making just for yourself, this treat looks fancy and tastes the part. With a variety of textures, from the creamy, yet slightly crunchy, interior, to the smooth chocolate exterior, these bonbons are a crowd pleaser.
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Let the treat making begin!
The steps:
- Start by toasting your coconut and having it ready to mix in. I like to use the unsweetened shredded coconut, rather than chips, or something that is larger. Toasting it dry in a pan for just a few minutes will do the trick.
- Next, combine your filling ingredients, minus the almond flour and coconut, together using a food processor. You want the dates and everything to be totally combined. To make processing the dates easier, you can soak them in hot water for a few minutes before adding to the processor.
- You’ll then add almond flour as needed. I usually need 3 Tbsp, but this will vary depending on the nut butter used. If your nut butter is a little more liquid, then you’ll need more almond flour, and vice versa. The texture of the mix should be similar to cookie dough. It should hold it’s shape when scooped, but still be fairly sticky. You can find the tutorial video on Instagram here.
- Add in the toasted coconut and just fold it in with a spoon or silicone scraper.
- Scoop 2 tsp balls (I used the Oxo small cookie scoop) onto a parchment lined plate of half baking sheet. Chill them in the freezer for 10 minutes.
- After chilling, take them out, roll them into smooth balls, and then pop them back in the freezer for 20 minutes.
- When you have a couple of minutes left until you need to take them out of the freezer, melt your dark chocolate chips in a microwave safe bowl. I usually do two 30 second intervals. Stir the chocolate chips until very smooth.
- Remove the balls from the freezer, coat each one in chocolate by dunking and removing with forks. Gently place them back on the baking sheet and top with flaky sea salt (Maldon is my favorite). Since they were chilling in the freezer, you will need to add salt after coating each individual ball, or the chocolate will harden too much for it to stick.
- Store the bonbons in the refrigerator and enjoy!
Substitutions:
- You can use just about any nut or seed butter you like, but I would recommend sticking to a natural, unsweetened type. Almond or cashew butter are excellent choices. I like to make my own mixed nut butter (recipe on Instagram here).
- I have not tried using coconut flour for these, but I believe it would also work in place of the almond flour. You would just want to use much less of it. Start with a teaspoon, and go from there, giving it a minute to absorb after each addition.
- Find your favorite chocolate. I like to use bittersweet chocolate chunks at 72% cacao, but you can use one that’s sweeter or fits your needs.
Recommended kitchen items:
- Unbleached parchment paper sheets. I have these in a drawer and love that I can pull one out when I need it, and I love that these sheets are unbleached.
- Food processor. This Hamilton Beach food processor has been so handy to have and has been a power house. It can chop, puree, shred, slice, and crinkle cut.
- Stainless steel measuring utensils. The spoons are my favorite, because they fit in spice jars. I also love using stainless steel, instead of plastic.
- Oxo small cookie scoop. I’ve had this cookie scoop, as well as the medium sized one, for several (5+) years and they’re still going strong.
I hope you love this recipe, and would love to hear about how making it went for you! Share with me in the comments below, on Pinterest, or @whitsfoodfit on Instagram.
Nutty Chocolate Bonbons
(Paleo, Vegan, GF, DF, Egg free, Soy free)
Ingredients
- 1 cup nut butter
- 2 pitted dates
- 1 tsp vanilla extract
- 2-3+ Tbsp almond flour
- ½ cup unsweetened shredded coconut toasted
- 1 cup dark chocolate chips 72% cacao
- flaky sea salt for topping
Instructions
- In a food processor, add the nut butter, dates, and vanilla. Process until very smooth.
- Starting with 2 Tbsp, add the almond flour to the mixture and process until combined. You want the mixture to be sticky still, but it should mostly hold its shape. It will get less sticky with the addition of the coconut. I usually end up using about 3 Tbsp of almond flour, but don't be worried if you need to add more, all nut butters will be different.
- Toast the coconut by adding it dry to a small skillet and stirring on medium heat until brown. This should only take a few minutes, but it can burn fast, so keep a close eye on it.
- Remove the blade from the food processor and add the toasted coconut. Fold it into the mixture until fully incorporated.
- Line a half baking sheet or plate with parchment paper and scoop 2 tsp sized balls, giving a little space between each one.
- Pop the pan or plate in the freezer to chill for about 10 minutes.
- Remove the pan from the freezer and roll each ball until it's nice and smooth and round. Return the pan to the freezer for 20 minutes.
- When the balls are almost done chilling, melt your chocolate in a microwave safe bowl (or use a double boiler), for 30 second intervals until it's melted. Stir to make it nice and smooth.
- Bring out the pan again and dip each ball in chocolate, trying your best to remove excess from the bottom. I find that 2 forks works well.
- The cold balls will harden the chocolate quickly, so sprinkle flaky sea salt on top of each bonbon after it's been dipped.
- Store in the refrigerator.
