Gluten Free Chocolate Bonbons
Indulge in the irresistible decadence of Gluten Free Chocolate Bonbons, a perfect dessert option for chocolate lovers seeking a gluten-free treat! These luxurious bite-sized delights feature a rich, creamy filling made from velvety coconut cream, dark chocolate (70% cocoa or higher), and a hint of pure maple syrup for natural sweetness. Enhanced with optional crunchy chopped nuts and coated in a silky chocolate shell, these bonbons deliver a delightful combination of textures. Quick and easy to prepare in just 20 minutes of active time, they’re finished off with optional coatings like desiccated coconut or cocoa powder for an elegant touch. Ideal for special occasions, holiday gifting, or everyday indulgence, this recipe is sure to impress while catering to gluten-free diets.
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Recipe Information
Ingredients
- 300 grams Dark chocolate (70% cocoa or higher)
- 100 grams Coconut cream
- 2 tablespoons Pure maple syrup
- 2 teaspoons Coconut oil
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Sea salt
- 50 grams Chopped nuts (e.g., almonds or hazelnuts, optional)
- 50 grams Desiccated coconut or cocoa powder for coating (optional)
Instructions
Chop the dark chocolate into small, even pieces and divide it into two halves. Reserve one half for later.
In a heatproof bowl, combine half the chopped chocolate, coconut cream, coconut oil, maple syrup, and sea salt.
Place the bowl over a saucepan of simmering water (double boiler method) and stir constantly until the mixture is smooth and fully melted. Remove from heat.
Stir in the vanilla extract and, if using, the chopped nuts into the melted mixture to create the filling. Let it cool slightly until it thickens but is still pliable, about 10-15 minutes.
Using a small spoon or your hands, scoop small portions of the filling and form them into bite-sized balls. Place the balls on a parchment-lined tray and freeze for 20-30 minutes until firm.
Melt the remaining half of the chocolate using the same double boiler method, stirring until smooth.
One at a time, dip the chilled filling balls into the melted chocolate using a fork, ensuring they are fully coated. Tap off any excess chocolate before placing them back onto the tray.
Optionally, roll the coated bonbons in desiccated coconut or cocoa powder for texture and extra flavor.
Let the bonbons set at room temperature or refrigerate them for 10-15 minutes until the chocolate coating hardens.
Store the bonbons in an airtight container in the refrigerator for up to one week or freeze for longer storage.
Nutrition Facts
Calories |
228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 50 mg | 2% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 12.0 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 285 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
