Coco Bonbons


We adapted this recipe from one of our favorite healthy bloggers, McKel Hill of Nutrition Stripped. Of course, we love that the base is made with coconut butter, which becomes a perfect vehicle for our favorite flavors. This variation takes us to Japan and back. We call these dessert, but, more often than not, we eat one (or a few!) for breakfast.


1 (8-ounce) jar of your favorite flavored coconut butter 

2 tablespoons + 2 teaspoons of coconut oil

1 1/2 teaspoons maple syrup

Pinch of Himalayan sea salt

1 tablespoon matcha

1/2 teaspoon ground cardamom

Add the coconut butter, oil, syrup and salt to a medium heatproof bowl. Set the bowl over a saucepan of shallow simmering water on low heat to create a double boiler. Stir until melted and combined. Turn off the heat and stir in the matcha and cardamom.

Pour into standard size chocolate molds and chill. Store refrigerated in an airtight container.

Makes 8 1.25-ounce bonbons

Notes:  We like silicone molds, but for other materials, you may want to lightly grease them with some coconut oil. If you don’t have chocolate molds, pour a thin layer into a parchment lined jelly roll pan and cut once chilled. As your first round chills, the mixture can sit on the stovetop. You may need to gently rewarm it to create a liquid consistency before pouring again.

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