According to Wikipedia, “the name bonbon – or bonbons – refers to any of several types of sweets, especially small candies en-robed in chocolate.
“The first reports of bonbons come from the 17th century, when they were made at the French royal court. Their name arose from infantile reduplication of the word bon, meaning ‘good’.”
But not only do these taste good. My bonbons are actually good for you!
For years I would sneak Reese’s Cups, maybe one or two a month, but when I hit 45, I knew something had to change…the more processed sugar I ate, the more I craved it.
At 50, I had serious auto-immune symptoms, and they pointed to lupus. That was enough for me! Couple that with food allergies and candida yeast overgrowth in our children, and I began to research better ways to feed my family. Coconut oil is a part of that healing. Here is part of our journey to good health.
Coconut oil is a superfood no one should be without. The healthy saturated fats are an integral part to healing your gut. Lauric, capric and caprylic acids in coconut oil have antimicrobial, anti-fungal and antiviral properties. This is a real food medicine way to gently clean your GI system. Coconut oil should be organic, extra virgin and cold pressed.
But, I am way off track…Here is my ‘Best Ever’ homemade version of “The Bonbon” based on coconut oil.
The recipe is so simple.
Homemade Chocolate Bonbons:
- 2 Tbsp unrefined coconut oil – *too much oil and the honey won’t blend well*
- 3-4 level tsp. cocoa powder (the best you can afford, preferably organic) Why Unprocessed Cocoa Powder is Bon for You
- several dashes of sea salt (to give it that Reese cup saltiness to your taste)
- 1 heaping tsp. raw honey
Vary these amounts to your heart’s content. Mix to remove any small lumps. Experiment to suit your taste.
Note: If you want to curb the blood sugar spike, add some cinnamon which stabilizes blood sugar.
Sometimes this is my quick mid-afternoon pick-me-up snack – a smaller amount, for sure -eaten with a spoon.
Occasionally, I get out the pretty little cupcake papers and fill them part way with the basic chocolate mixture. Add a dollop of sunflower seed, peanut, or almond butter, top with a Brazil nut (or your favorite nut), and sandwich that under more chocolate. Refrigerate immediately until ready to serve!
That’s my little Reese’s cup! It’s a melt in your mouth bonbon. Eat it quickly, or it may just melt in your hand.
Brazil nuts are especially healthful, providing cancer-preventing selenium, but only eat two a day!
We like to make these little treats as dessert for a special meal or just as an ‘I love you’ gift!
More Ways to Use the Chocolate Mixture
~top whole bananas with toasted pecans and drizzle it on for a pretty dessert
~it makes a great magic shell on ice cream because coconut oil gets hard below 76-77°
~add 1-2 drops (to taste) of mint extract to make chocolate mint chip flavor
~add 1-3 drops (to taste) of orange essential oil for a remarkable taste treat
~add Madagascar vanilla bean extract for an extra special flavor
Offer your family a healthy alternative to the store-bought candy. Can you think of other ways you could use this mixture?
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Thanks for reading!