Bon Bons (Grain Free and Naturally Sweetened and Dairy Free)


Heathly Bon Bons


By Madey Edlin, Contributing Writer

What could be more festive then a classic bon bon? Of course updated with wholesome ingredients. Super easy to make, and they melt in your mouth. These little guys will have you coming back for more every time. Dark chocolate encapsulates perfectly indulgent peanut butter. Coconut oil makes peanut butter super creamy, while a little honey sweetens it just enough. Besides what could be better then the classic combination of peanut butter and chocolate?

Heathly Bon Bons-4


Bon Bons (Grain Free and Naturally Sweetened and Dairy Free)
Recipe type: Dessert
Cuisine: American
Serves: Makes about 12 small bon bons

Creamy, sweetened peanut butter is enclosed in dark chocolate.
  • ½ cup natural peanut butter (I used the kind you grind yourself in the grocery store)
  • ¼ cup coconut oil + 2 tablespoons (divided)
  • 3 tablespoons honey
  • ½ cup dark chocolate, chopped
  1. Beat together peanut butter, ¼ cup coconut oil, and honey together in a small bowl. Scoop small teaspoon sized and roll into a ball, place on parchment paper and freeze for about 5 minutes (the balls won’t be perfect, and the batter will be kinda soupy). After 5 minutes take out the balls and roll once again to form a better shape.
  2. Melt the chocolate and remaining 2 tablespoons coconut oil over low heat. Stirring consistently. Place another piece of parchment paper on the counter. One at a time drop the peanut butter balls into the melted chocolate, use a spoon to roll and coat them completely. Place on the parchment paper. Repeat again will all of the peanut balls. Chill until solid, and ready to serve.




Madey Edlin

Hello everyone! My name is Madey Edlin, I am a 19 year old food blogger and photographer, living on a farm outside of Portland, Oregon. I was exposed to good olive oil at a young, and tender age, and have never been the same. I have a passion for cooking that has never died. Curiosity and books have taught me how to cook thus far.

Here are 5 things to know about me: I have a box full of vintage dishes that live in my bedroom. I am a full time college student. I wear Burkenstocks on weekdays, heels on weekends. I read cookbooks for pleasure. I wrote a cookbook last year, due out later this year

A note on my cooking style: I am highly influenced by Julia Child, Mark Bittman, Bill Granger, Chad Peterson, Michael Ruhnlman, and Ken Forkish. I like to lightly salt things as I cook, rather then all at once at the end, it helps develop flavor. Acid is the unnamed champion of cooking. As stated before, I am a firm believer in good olive oil, and butter, you can never ever have too much butter. I am not a vegetarian, vegan, nor am I gluten-free or dairy-free, but I do have a loving respect for healthy living. Under seasoning is a bigger problem then over seasoning. I am not a firm believer in measuring cups, unless I’m baking, then I become a little OCD about it. Find me at Madey Edlin


  1. Becky says

    Any suggestions on how to make these also peanut free for a child who is dairy, egg and nut allergic? The dairy free part is great, but just cannot do peanut butter!

  2. Amanda says

    I made them using half peanut butter, half almond butter and they turned out very good. I’m sure all almond butter would be yummy too.

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