Ingredients for Bonbons:
2 cups all natural peanut butter (no sugar added)
½ cup red palm shortening (I use Nutiva brand which is a combination of red palm and coconut oils)
4 ½ cups powdered coconut palm sugar (recipe in the Sugar section of my website)
3 cups gluten free brown rice cereal (I use Erewhon brand)
Ingredients for the chocolate coating:
2 (10oz) packages (or more) dairy-free/gluten-free chocolate chips (I use Enjoy Life brand)
2 tsp of coconut oil
Instructions for bonbons:
Line a rimmed baking sheet with parchment paper. In a large saucepan, melt peanut butter and red palm/coconut oil shortening.
In a large bowl, combine powdered coconut palm sugar and brown rice cereal.
Pour melted peanut butter/shortening mixture over cereal/sugar mixture and blend together with hands.
Form into ½” balls and place on prepared baking sheet. Chill in freezer until firm.
Instructions for coating the bonbons with chocolate:
Place chocolate chips in a double boiler or glass or other microwave safe bowl. If melting on stovetop, melt chocolate over medium high heat. If microwaving, melt in 30 second intervals, stirring after each interval until smooth and melted; or according to manufacturer’s directions. Stir in 1-2 teaspoons of coconut oil.
Take frozen peanut butter bonbons out of the freezer and dip one at a time into the melted chocolate. Coat each one fully and carefully place back on the wax paper lined cookie sheet. Swirl the top of the bonbon in a circular motion for a pretty presentation. Place back in the freezer until firm. Store bonbons in an airtight container in the freezer if not eating them right away. Makes about 80-100 bonbons depending on the size.
This recipe is gluten-free, dairy-free, soy-free, vegan, vegetarian
Originally posted on Happy Healthy Belly's Blog on 10/26/16