According to Wikipedia, “the name bonbon – or bonbons – refers to any of several types of sweets, especially small candies enrobed 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 childish reduplication of the word bon, meaning ‘good’.”
But not only do these morsels (modeled after Reese’s Cups) 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 (from mold exposure), and I began to research better ways to feed my family.
Coconut oil to the rescue
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 Mixture
Ingredients
- 2 Tbsp unrefined (virgin) coconut oil warmer than 74-76º so it mixes well – *too much oil and the honey won’t blend well*
- 3-4 level tsp. cocoa powder (the best you can afford, preferably organic)
- several dashes of sea salt (to give it that Reese cup saltiness to your taste)
- 1 rounded tsp. raw honey or maple syrup (later I learned how to sub Trader Joe’s no-after-taste Stevia just by starting small (a pinch) and working to taste )
Note: Makes 2-4 depending on how much nut butter, how many nuts, and the size of the wrapper/cupcake papers you use. Double or triple the recipe as desired.
Directions
- Experiment with these amounts to suit your taste.
- Mix to remove any small lumps.
Note: If you do use honey and want to curb the blood sugar spike, add several shakes of cinnamon which stabilizes blood sugar.
Sometimes, a few spoonfuls of this power-house energy-booster is my quick mid-afternoon pick-me-up snack – eaten right off the spoon.
Local raw honey especially helps during allergy season.
My version of Reese’s Cup Bonbons
Occasionally, I get out the pretty little cupcake papers and then:
- Start on a cold tray or plate so the melted chocolate mixture (above) will not run once poured
- Fill the cupcake papers part way with the (presweetened – see above recipe) basic chocolate mixture
- Add a dollop of sunflower seed or salted almond butter (I am not a fan of peanut butter as it is notoriously high in mold spores (aflatoxin)
- Optional: top with a selenium-rich Brazil nut (or your favorite nuts)
- 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!
6 More Ways to Use the Chocolate Mixture
Raspberry cluster recipe here!
1. Chilled raspberries on a chilled plate slowly topped with chocolate mixture makes raspberry clusters.
2. Top whole bananas with toasted pecans and drizzle it on for a pretty dessert
3. Drizzled hot over ice cream, it quickly makes a great magic shell because coconut oil gets hard below 76-77°
4. Add 1-2 drops (to taste) of mint extract to make chocolate mint chip flavor
5. Add 1-3 drops (to taste) of orange essential oil for a remarkable chocolate-orange taste treat
6. 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?
Jen
looks yummy – will have to try!
Linda Androvich
Any idea how many calories? Or the nutritional info? I’m on Weight Watchers, but would love to try these!
Jacqueline
Linda, due to the variablity of the recipe, it is difficult to know. The benefits of the honey, raw cocoa powder, sea salt, and coconut oil are substantial. I don’t want to make you mess up your WW diet, but anytime you can sub coconut oil for other oils, you are way ahead. Blessings!
soraya
nice post thanks for sharing..found you thrue other bloggers hope visiting more..blessings
JES
When I saw the words “chocolate” and “good for you”, I knew this post was for me!!! My weakness has always been the Trader Joe’s “Dark Chocolate Peanut Butter Cups” so I can slightly relate to you (though milk chocolate has no power over me…). Once I get my fingers on some coconut oil, I am going to make these!! Oh how they look good!! Thank you for sharing this! * Tis “Bon” for sure! *
Jacqueline
Haha! JES, I so agree…milk chocolate is for others…it’s dark for us all the way 🙂 I’m going to add (steal) your last line to the end of the post…how could I be so weak in the clincher?! :-]
JES
‘Tis an honor 🙂
Jacqueline
HeeHee!! JES, you are a gal after mine own heart!!
Shannon
I’ve been wanting to get more coconut oil into my diet (I’m still nervous about substituting it in cooking due to the taste, though I’ve never actually had a problem!), and this looks like the perfect way to do it! I’m definitely going to have to try this!
Blessings,
Shannon
Annette
Not only do these look yummy, but they also look like something my children would really like to help make. Thank you!
Jenny
Wow, this looks so delicious. How simple, healthy, pretty, and sweet!
What Joy Is Mine
Jacqueline…I will have to make these. I love cooking with coconut oil. Thank you for sharing it.
Jill's Home Remedies
Can’t wait to make these!!!
Jodie Davis
I love these! I made them today and used carob instead of chocolate because I ran out of cocoa powder. They are very good that way too. I added cinnamon and a dash of vanilla! Yum! I ate it straight from the bowl. :o) I discovered how to make these sometime earlier this summer and I am so glad. What a wonderful, healthy snack when you are really craving something rich and sweet! You have some wonderful ideas for other ways to enjoy it!
Jacqueline
I do love the idea of adding cinnamon…yum!
jem
These look like a great item to sell at Christmas time!
Jacqueline
The only problem is how to keep them cold and from melting or getting squooshed!
Sarah @ Nature's Nurture
Jacqueline, these look so wonderfully tasty and good for you! Raw honey, coconut oil, and cocoa powder are some of my very favorite healthy treat ingredients! Can’t wait to try these. I’m pinning and sharing on my FB page. Thanks for linking up at Tiny Tip Tuesday!
Jennifer P
These look super YUM 🙂
Will try soon~
Kristine
Oh my! I made these this evening. It felt so decadent and yet I knew I was eating good stuff. I put some sunflower nut butter in the middle, a lovely suggestion, and an almond on top. I used our own honey, too! The pinch of salt was the clincher. We try to avoid GMO’s as much as possible and so candy is nearly right out. Still, I love some good rich chocolate from time to time. I used a really rich dark cocoa that I get at a local Amish bulk food store. I can’t wait to make these for my daughter… Thank you for sharing.
Rhonda Devine
Just made my own homemade chocolate for the first time–I really, really like it–will have to try this recipe too:)
Rachel @ day2day joys
Jacqueline, these look delightful! I love chocolate and glad these are a healthy option!
And thank you so much for linking up with Healthy 2day Wednesdays as always! Hope you have a blessed week and hope you’ll be linking up this week!
Jacqueline
Rachel, I learn so much from you and the ladies who regularly share there. I am blessed and encouraged by you, friend :]
Jerica @ Sustain, Create and Flow
Those look super yummy! I’m going to have to give them a try! Thanks for sharing on Wildcrafting Wednesday.
Dorla Russell
Excited to be in touch and learning.