Coconut Peppermint Bon Bons

These coconut peppermint bon bons are the perfect holiday treat!  They look like snow balls on the inside, but the outside is decadent dark chocolate!  They are made without refined sugar as well, and happen to be vegan and gluten free!  They would be perfect to set out as part of a holiday buffet, or just to give as a sweet gift if you know a coconut lover!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 16 | Prep Time: 30 minutes | Cook Time: 10 minutes | Ready in: 1 hour and 30 minutes

Ingredients

• Filling:
• 1 cup Dastony raw cashew butter
• 1/2 cup Dastony coconut butter, warmed to liquid
• 1/4 cup plus 2 Tbsp Maple Dude maple syrup
• 1/4 tsp sea salt
• 1 tsp pure Simply Organic vanilla extract
• 1 tsp Simply Organic peppermint extract
• 1 cup finely shredded dried unsweetened coconut (can be found in the bulk section)
• Chocolate Coating:
• 1 3/4 cups Luv dark chocolate chunks or Lily's vegan chocolate chips

Instructions

Directions:

1. To make the filling, combine the cashew butter, coconut butter, maple syrup, sea salt, vanilla, peppermint, and mix together until smooth and well blended.  Stir in the coconut until combined.  Roll into 1 1/2 inch balls, and place on a parchment lined tray. Place in the freezer until hard, about 30 minutes.
2. Heat chocolate in the top of a double boiler to melt, and whisk occasionally until smooth and completely liquid.
3. Once the filling has hardened, dip each ball into the chocolate coating (I like to set mine on a fork to allow excess to drain off), and place back on the tray.  Once they are all dipped, place back into the freezer until the chocolate has set.  Enjoy!
4. Store in the refrigerator in an airtight container.