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Chocolate Goji Berry Bonbons
Makes 12 bonbons.
This indulgent treat is chock full of good-for-you ingredients. Both goji berries and cacao nibs are excellent sources of antioxidants, almonds contain a good dose of potassium which is essential for good heart health, and hemp hearts are a great source of plant-based protein. If you’re going to multiple holiday parties, this recipe doubles beautifully.
[callout]
Tip
Get creative and coat bonbons with whatever you have on hand: finely chopped nuts, raw cacao powder, a drizzle of melted dark chocolate, or sesame seeds are all delicious. [/callout]Advertisement
Ingredients
- 1/2 cup (125 mL) raw almonds
- 1 1/4 cups (310 mL) unsweetened shredded coconut, divided
- 2 Tbsp (30 mL) chia seeds
- 5 Medjool dates, pitted
- 1/4 cup (60 mL) raw cacao powder
- 1 1/2 Tbsp (22 mL) maple syrup
- 1 tsp (5 mL) vanilla extract
- 1/3 cup (80 mL) goji berries
- 2 Tbsp (30 mL) cacao nibs
- 2 Tbsp (30 mL) hemp hearts
- 1 Tbsp (15 mL) freeze-dried raspberry powder (optional)
Nutrition
Per serving:
- calories 167
- protein 4g
-
fat
11g
- saturated fat 6g
- trans fat 0g
-
carbohydrates
17g
- sugars 10g
- fibre 5g
- sodium 11mg
Directions
01
In food processor, place almonds, 1 cup (250 mL) coconut, chia seeds, dates, cacao powder, syrup, and vanilla. Mix together, occasionally scraping down sides of processor bowl, until well combined. Add goji berries and cacao nibs and pulse to combine into mixture. Roll tablespoons of mixture into balls and set on parchment-lined baking sheet.
02
In small bowl, stir together remaining 1/4 cup (60 mL) coconut with hemp hearts. Roll each bonbon lightly in coconut hemp mixture to loosely coat. Refrigerate for at least 1 hour. Before serving or packaging to give away, dust bonbons with raspberry powder, if desired.
