These are the BOMB! I was going to call them bombs but felt they were deserving of their traditional (and fancier) name of bonbon. These might look fancy, but they are far from fancy to make and their soft peanut butter center (think cookie dough) enrobed in its hard chocolate shell is utter heaven! These are my husbands favorite! Think Reece’s Pieces but upgraded on all levels of nutrition, taste, and texture.
You won’t believe that these have such whole food good for you ingredients in them. I have sneaked extra fiber in to feed your good gut buddies so that they can proliferate and for appetite control too. If you want to skip a step and not make my Sugar Free Dark Chocolate Bar feel free to buy a store bought one. Opt for sugar-free (stevia and lo han guo/ monk fruit are fine), no dairy and at least 75% -85% dark chocolate.
Feel free to change it up if you don’t do well with peanut butter. This recipe works so well with cashew butter, almond butter, pecan butter – any nut or seed butter that you prefer – I encourage you to experiment! I have a nut-free recipe too, my Chocolate Coconut Bounty Bonbons, which are also off the chart delicious! I always have some of my chocolate treats on hand in my fridge so that when I went a treat I reach for the right kind that I know still allows my brain and body to Thrive!
- 240g 1 Cup Peanut Butter
- 158g 1½ Cups Blanched Almond Flour
- 98g ¾ Cup Coconut Flour
- 30g 2 Tbsps Cacao Butter, melted
- 16g 3 Tbsps Psyllium Husk
- 3g ½ tsp Unrefined Salt
- 3g ½ tsp Coarse Sea salt, to sprinkle
- 28 drops Vanilla Liquid Stevia
- 1 x Sugar-Free Dark Chocolate Bar Recipe, for dipping
- In a food processor, process all the ingredients (except the chocolate bar and the coarse sea salt) into a smooth dough.
- Remove the dough from the food processor and place dough to set up in the freezer for 15 minutes or until able to form into a ball without sticking to your hands.
- On a parchment lined tray that can fit into the freezer, using a tablespoon or a small size ice cream scoop, form the dough into desired size balls using your hands. Place the dough into the freezer for a few minutes, only if the dough gets too sticky.
- Place the dough balls into the freezer for 15 minutes to set up and chill.
- Remove set dough balls from the freezer and using a fork, dip into the chocolate and place back onto the parchment tray to set. Repeat until all balls are enrobed then place back into the freezer for 5 minutes until chocolate is set.
- Repeat this process and sprinkle a tiny pinch of the coarse sea salt on top before the chocolate sets.
- Place bonbons back into the freezer for 5-10 minutes or until set.
Storage: Bonbons store well in a sealed glass tight container in the refrigerator for up to two months.