Guilt Free Bon Bons

I hear bon bons and I instantly visualize a woman with her hair in rollers, licking her fingers with chocolate all over her face and an expression of just being busted doing something she wasn’t supposed to.  Ok so maybe that is just my image, but bon bons for me have always had this indulgent connotation to them. The guilty pleasure you really shouldn’t be eating.  Lately I have been obsessed with coming up with some candy-like paleo desserts and I got to thinking about bon bons… Why not?  So I thought I’de give it a try.  Unfortunately I ran out of coconut butter and the grocery store did too so I’ve only had one attempt at them.  Even so… If you ask Vaughan, that attempt was definitely a success.  These little treats are super easy and a much much healthier version of the ones I used to make with my mom during Christmas.  I’m going to keep playing with the recipe but here’s what I have so far. Enjoy!


  • Fruit (I use the fruit for the center of the bon bons. You don’t have to, but personally I think it adds to them. Once cherries are in season that will be my go to fruit, but for these I used halves of strawberries.)
  • 1 cup coconut butter
  • 1/2 cup chopped pecans
  • 1/4 – 1/2 cup unsweetened coconut
  • 1/2 cup dark chocolate


  • Prepare your fruit. If you are using something like strawberries, but sure to cut them into small chunk.  My strawberries weren’t too large so I just cut them in half.
  • Chop your pecans so that they are in tiny pieces, but not so fine that they begin turning into a powder.
  • Mix coconut butter, pecans and unsweetened coconut together with your hands. Be careful not to overmix of your coconut butter will become very soft.
  • Get a tray or plate that will sit in your freezer and cover it with parchment paper.
  • Take you fruit, one piece at a time, and cover it with the coconut butter mixture. Try to make it into a ball and cover all of the fruit.  Remember, the more you handle it, the softer the mixture gets and the harder it is to work with.
  • Lay all of your balls out on the parchment paper and place in the freezer.  It will take at least 10-15 minutes for them to get hard.  It’s ok if you leave them in for longer.
  • Melt your chocolate in a double broiler.
  • Once your coconut balls are solid, pull them out of the freezer and one at a time roll in the melted chocolate, placing them back on the parchment paper once coated.
  • Place the bon bons back in the freezer to harden.
  • Once hard, move to the refrigerator.

You will have to serve them cold. I found out that they will melt at room temperature.  I am working on this and am trying to find a way to keep them solid at room temperature.


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