Four Ingredient Chocolate-Covered Almond-Butter Bon Bons (No gluten, soy, dairy, grains).
Updated: Feb 21, 2020
My mom used to make hand-dipped chocolate peanut butter bon bons every Christmas. Since that was the only time she would make them, they felt like a decadent treat to be savored and anticipated. Every bite was like pure, sugary bliss for this kid!
As I grew up, I realized that they were actually a lot easier to make than mom let on (sort of like those Rice Crispy treat commercials where the woman throws flour on her face to make it seem like she was slaving in the kitchen when the actual recipe was super simple). Sure, they took some time. But you can't really complain about a 4 ingredient 'cookie' that you don't have to bake!
Through the years, I took up the tradition of making the bon bons every holiday season... until my autoimmune disease had one of its inevitable changes. I could no longer have peanuts, soy, or refined sugars... so, pretty much everything in my prized holiday treat.
Enter almond butter and coconut flour! All of the flavor and texture... plus all-natural ingredients with anti-inflammatory properties. I was back in business... especially when paired with my Chocolate-Coconut No-Bake Drop Cookies!
Makes about 10 golfball-size bon bons
½ cup almond butter (smooth or chunky). I use Barney Butter Almond Butter - Bare Crunchy because it has a thick, firm texture and low sugar.
½ cup coconut flour (you could substitute powdered sugar if you can eat refined sugars)
½ cup gluten/soy/dairy-free dark chocolate chips, melted. (I like the Enjoy Life Dark Chocolate Morsels)
1 teaspoon vanilla extract or coconut syrup
sea salt, optional
In a bowl, mix almond butter, coconut flour, and vanilla extract. Be sure to mix thoroughly so your filling will be uniform. (No one wants to taste a chunk of unmixed flour)
Refrigerate the dough for 5-10 minutes to make it easier (less sticky) to handle.
Create round balls using your hands. Work quickly so the warmth of your hands does not make the dough too soft.
Place onto a baking sheet lined with parchment and chill for 20 minutes or until solid.
In a microwave-safe bowl, melt the chocolate in 30-second intervals (stirring between each interval) until smooth.
Individually dip each ball in the chocolate to coat, allow excess chocolate to drip back into the bowl and place the covered balls back onto the baking sheet.
Sprinkle with sea salt, if desired.
Chill until chocolate is set.
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