January 2, 2016
Sittin’ around eating bonbons never tasted so good (or packed such a nutritious punch!). Try this sweet, coconut covered, delectable chocolate treat and feel good about your choice while you indulge.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 6 Servings
1Process the macadamia nuts with the sea salt until fine in a processor fitted with the steel blade – take care not to process to a paste.
2Add dates and process to combine well. Add cocoa powder, BōKU, cardamom, cinnamon, honey or agave and vanilla. Process until a uniform mixture.
3Add in the ginger and pulse until just combined – nice to leave pieces for texture.
4Turn mixture into a bowl. Form small bonbons (1-2 tablespoons) by squeezing and rolling the mixture between your palms.
5Roll bonbons in the coconut, cocoa or sesame seeds to coat. Bonbons keep well one week refrigerated (great cold!), freeze up to three months.