Chocolate Peanut Butter Almond Bon Bons with Coconut and Oats

We love these bon bons! Since we’ve cut sugar out of our diet, we call these our candy bars! They taste a lot like Reeses Peanut Butter Cups, but even better! We came up with this recipe ourselves and you’ll see that you can use your imagination and add whatever ingredients that you enjoy!  Please beware, these bon bons are not a low calorie food. We try and limit ourselves to one or two a day which is sometimes impossible because they are so delicious! They also need to be refrigerated at all times because the coconut oil softens at room temperature. 

Makes about 3 dozen walnut size

Filling:

1 1/2 cups Natural Almonds

1/2 cup Oat bran

1 cup Quick or Rolled (Old Fashioned) Oats

3/4 cup Powdered Peanut butter

3/4 cup sugar free Chocolate Chips 

1/2 cup Organic Sugar free Coconut

3 heaping Tablespoons Pyure or Truvia powdered sweetener

1/4 teaspoon salt

1 cup organic refined Coconut oil (you can of course use unrefined if you prefer a stronger coconut flavor)

  1. Place Almonds in blender and coarsely chop. I have used Almond Flour , but the flavor is not near as good as chopping your own. 
  2. Place all ingredients in a large 4 quart bowl. I will measure the coconut oil in a 1 cup glass measuring cup and put in microwave for a few seconds to soften, especially in the winter. In the summer the oil can alost be liquid so softening isn’t necessary. It needs to be the consistency of softened butter. 
  3. Shape mixture into small balls and place on a plate coated with wax paper. You will need 2 or more plates for the number of balls you will be making. Place each plate in freezer as soon as you fill them. When you get down to the last of the mixture, you may need to add more coconut oil if the mixture won’t stick together. Also, if the mixture is warm at all it will not stick together well, so I will cool in refrigerator for a few minutes. Knowing how to work with the coconut oil is a skill you will develop over making this recipe several times. 

Chocolate Coating:

  1. In a small mixing bowl add 1 cup Coconut Oil and microwave for a few seconds until semi liquid. Try not to get the mixture warm, it will melt more as you stir in other ingredients. You don’t want it thick, but if it’s too thin, it will be very runny and won’t coat the bon bons properly; not as thick as pudding, about like cream. 
  2. Add 4 rounded Tablespoons Cocoa (I sometimes use 8 Tablespoons powdered peanut butter instead. It works great!) 
  3. Add 1 teaspoon liquid Now Better Stevia and dash of salt. Now Better Stevia really does taste the best. I also tried using the powdered Pyure sweetener, but it didn’t dissolve at all in the coconut oil. 

After letting the bob bons cool in freezer for at least 15 minutes, roll in chocolate coating one at a time and place back onto the waxed paper. When each plate is filled place in refrigerator. Then transfer to a container and store in refrigerator. 

Activated Almonds

Activated Almonds, ready to eat.

Activated Almonds, ready to eat!

Activated Almonds are almonds that are soaked in salt water for several hours in order to remove the outer coating that is hard to digest, therefore activating the nutrients in the almonds so that the body can utilize them. The almonds are then dried overnight in the oven. They turn out wonderfully crunchy and hard to resist! They are my “go to” snack when we’re on the run! Here’s how to do it:

Pour 1 pound raw almonds in a large bowl. 

Add a lot of water (about half full) and a lot of sea salt (about 2 Tbsps.)

Let soak for about a day and a half, about 30 hours,stirring occasionally.

Rinse and drain in collender. Place almonds on baking sheet. Bake on 150°F for 10-12 hours or until crunchy. I bake them overnight.

Activated Almonds right out of the oven

Activated Almonds right out of the oven!

  • One variation is to sprinkle the almonds with powdered stevia and cinnamon before baking.