Dark Chocolate Caramel Salted Bon Bons
These are absolutely mouth watering delicious, and I mean it! I first tried these at a pot luck at my cross fit gym, one of the gals made them from a recipe on cleanfooddirtycity.com. I was obsessed! Since then I have made several batches, they do not last long at my home, my kids love them, I love them, my neighbors love them, well just about anyone I offer them to gobble them up and want more and then want to place an order to buy a box of them.. ha! I am not about to go into the bakery business… Much rather pass along the recipe. I tweaked the recipe a little to make it even easier. These are made with a dark chocolate candy bar 80% cocoa, dates, coconut oil, almond butter and sea salt. The dates, almond butter and coconut oil mixture with salt tastes better than caramel! Caramel is made with totally different bad for you ingredients. If you crave salt and chocolate, these bon bons are for you and you can feel good about indulging in these! This is a REAL FOOD, no chemicals and no processed sugar or processed table salt either which is full of toxic things… This desert is simply real food! Giving you antioxidants in the dark chocolate, protein in the almond butter, the dates are always better for you than a piece of processed candy, dates are a real food. And the Celtic sea salt
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What is your favorite Paleo chocolate dessert? Do you crave salt and chocolate like me?
- 1 cup of dates pitted
- ⅓ cup of Almond Butter
- ¾ teaspoon of Celtic sea salt
or Pink Himalayan Salt - 1 table spoon of Extra Virgin Coconut Oil
- 1 Dark Chocolate Bar 85% Cocoa
- A splash of Celtic coarse sea salt
on top of each bon bon
- Add dates, coconut oil, almond butter and salt in a food processor
, my absolute favorite food processor that is a CHAMP is the Cuisinart Pro Classic Food Processor
- Take the ball of dough and wrap it in parchment paper and stick in the freezer for 10 minutes.
- Flatten out the parchment paper and make small balls out of the dough and line them up really close together (touching).
- Wrap them back up in parchment paper and set them in the freezer again while you melt the chocolate.
- I use a candy melting pot (my daughter's) works great! A fondu pot would work great also. If you have neither you can melt the chocolate candy bar in a double boiler.
- Once fully melted, turn off the heat and dip the chilled dough balls in the chocolate, I use a spoon and my hands, the spoon helps because the chocolate is a bit warm. This step is messy.
- Place the chocolate covered bon bons back onto the parchment paper.
- While the chocolate is still wet, put a pinch of the Celtic coarse sea salt
on top of each one. - Set them back in the freezer, they will be ready in about 10 more minutes or so.
- After they are chilled and set, you can store them in the freezer or in the frig... ENJOY!!!!
Sheri, I can’t wait to make these. One question… do you know the carb count? Just asking because my wife wants to know.
Hi Lonnie, Well I looked it up for you and this is what I came up with…. total carbs in all ingredients breaks down like this. 1 cup of dates = 110g carbs, 1/3 cups of almond butter = 15g carbs, 80% Dark Chocolate Bar = 45g carbs, coconut oil = 0 carbs… Totaling 170 carbs in whole batch breaking it down to about 10.6g of carbs per bon bon…. 😉 Does that answer your question… I can’t wait until you try them!