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.