Paleo Chocolate Bonbons
Indulge your sweet tooth guilt-free with these irresistibly rich Paleo Chocolate Bonbons, a no-bake treat designed for clean eating enthusiasts. Made with wholesome ingredients like cacao powder, coconut oil, and a touch of maple syrup, these bite-sized delights are naturally sweetened and dairy-free. At the heart of each bonbon lies a creamy almond butter filling, enhanced by optional crunchy nuts for a delightful texture contrast. Topped with a luscious layer of chocolate and optionally sprinkled with shredded coconut, these bonbons boast a decadent yet simple homemade charm. Ready in just 30 minutes with no cooking required, they’re perfect for satisfying chocolate cravings or impressing guests with an elegant paleo-friendly dessert. Refrigerator storage keeps these treats fresh and ready for any moment of indulgence!
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Ingredients
- 1 cup Cacao powder
- 1 cup Coconut oil
- 0.5 cup Maple syrup
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Sea salt
- 0.5 cup Almond butter
- 0.25 cup Finely chopped nuts (like almonds or walnuts, optional)
- 0.25 cup Shredded coconut (optional for topping)
Directions
Step 1
In a medium saucepan, melt the coconut oil over low heat until completely liquefied. Be careful not to overheat as the oil should be just melted and not hot.
Step 2
Remove the saucepan from the heat and whisk in the cacao powder, maple syrup, vanilla extract, and sea salt until the mixture is smooth and free of lumps.
Step 3
Set aside two tablespoons of this chocolate mixture for later use as a topping.
Step 4
Line a mini muffin tin with paper liners.
Step 5
Spoon approximately 1 teaspoon of the chocolate mixture into each muffin cup, covering the bottom. Ensure the chocolate is evenly distributed.
Step 6
Place the mini muffin tin in the freezer for about 5-10 minutes, or until the chocolate is firm.
Step 7
Meanwhile, in a small bowl, mix the almond butter with the optional finely chopped nuts if you're using them. This will be the filling for the bonbons.
Step 8
Once the chocolate has set, place about 1/2 teaspoon of almond butter mixture in the center of each chocolate layer in the muffin tin, gently pressing it flat but not spreading it to the edges.
Step 9
Pour enough of the remaining chocolate mixture over the almond butter to cover it completely, using the reserved chocolate topping to finish each bonbon with a smooth top.
Step 10
Sprinkle with shredded coconut if desired.
Step 11
Return the bonbons to the freezer for an additional 10-15 minutes or until fully set.
Step 12
Once set, remove the bonbons from the muffin tin and store them in an airtight container in the refrigerator until ready to serve.
Nutrition Facts
| Serving size | (530.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3590.1 |
| Total Fat 318.5g | 0% |
| Saturated Fat 203.2g | 0% |
| Polyunsaturated Fat 3.8g | |
| Cholesterol 0mg | 0% |
| Sodium 605.4mg | 0% |
| Total Carbohydrate 146.6g | 0% |
| Dietary Fiber 20.1g | 0% |
| Total Sugars 116.9g | |
| Protein 35.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 400.9mg | 0% |
| Iron 6.0mg | 0% |
| Potassium 1327.7mg | 0% |
Source of Calories