Paleo Chocolate Bonbons
Indulge in a guilt-free sweet treat with these irresistible Paleo Chocolate Bonbons, a perfect blend of rich cacao, creamy almond butter, and natural sweetness from maple syrup. These no-bake delights are not only paleo-friendly but also dairy-free, gluten-free, and refined sugar-free, making them a wholesome choice for conscious eaters. Layered with a velvety chocolate shell and a nutty almond butter center, each bite offers a satisfying crunch when topped with optional shredded coconut or chopped nuts. Quick to prepare in just 30 minutes, these bite-sized confections are an excellent crowd-pleaser for parties or a grab-and-go snack. Store them in the fridge or freezer for a naturally indulgent treat that pairs perfectly with your healthy lifestyle!
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Recipe Information
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)
Instructions
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.
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.
Set aside two tablespoons of this chocolate mixture for later use as a topping.
Line a mini muffin tin with paper liners.
Spoon approximately 1 teaspoon of the chocolate mixture into each muffin cup, covering the bottom. Ensure the chocolate is evenly distributed.
Place the mini muffin tin in the freezer for about 5-10 minutes, or until the chocolate is firm.
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.
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.
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.
Sprinkle with shredded coconut if desired.
Return the bonbons to the freezer for an additional 10-15 minutes or until fully set.
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
Calories |
3590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.5 g | 408% | |
| Saturated Fat | 203.2 g | 1016% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 605 mg | 26% | |
| Total Carbohydrate | 146.6 g | 53% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 116.9 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 401 mg | 31% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1328 mg | 28% | |
*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.
