Submitted by: Jen Matheis
Servings: 24 bon-bons
Ingredients:
2 C raw almonds
1 1/2 C unsweetened coconut
1/2 C unsweetened full fat coconut milk
1 1/2 T blue agave nectar
1/8 t sea salt
3.5 oz. 72% cocoa or higher dark chocolate (I use 85%)
Instructions: In a food processor add almonds and process until it becomes a thick, coarse butter…this will take about 5 to 10 minutes. Set the almond butter to the side.
In the same food processor…..do not worry about washing it or rinsing it out, process coconut for about 3 to 3 minutes.
With the coconut still in the food processor bowl add almond butter and the rest of the ingredients. Mix for another 3 to 5 minutes.
Roll mixture into 1/2 inch balls and place on a cookie sheet lined with parchment or wax paper….should appox. make 24. Then place in the freezer for a few minutes.
As the balls are chilling, melt the chocolate in a double boiler. Stirring occasionally. After all of the chocolate is melted remove the balls from the freezer and start coating. Covering the entire ball with the chocolate. Place back on the cookie sheet and chill in the refrigerator until the bon-bons become firm before serving. Store in refrigerator for freshness.
Notes: This recipe is not as involved as it seems. There are just a few dishes to wash and the biggest time spent is rolling out and coating the balls. You can do anything as the almonds are processing….this part requires very little supervision…the food processor does just about all the work for you.
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