Add dates, coconut, oil, almond butter and salt to the food processor. Mix until well blended and a ball starts to form. You may need to scrape down the sides a couple of times. Taste and add a pinch more salt as needed (remember you will add a pinch more on top of each bon bon as well). Pop the large salted caramel “dough” in the freezer to chill for 5 – 10 minutes. Use a small cookie scoop to measure out bon bons. They should have a flat bottom and round top (like half of a ball). Alternately, you can use a tablespoon coated in a little coconut oil so the caramel slides out easily. Once they have all been measured out, stick them back in the freezer while you melt the chocolate.

Gently warm the dark chocolate chips over a double boiler. Once fully melted, turn off the heat and stir in the ashwaganda and cordyceps. Take each caramel and use a toothpick to dip it in the chocolate. If the chocolate is too thick, you can add in a bit of melted coconut oil. This part can get a little bit messy, but it’s worth it! I often just end up using my fingers and rolling them around in the chocolate. Place them on a parchment lined plate and sprinkle them with a pinch of pink salt to finish. Stick them back in the freezer to firm up. Store in an airtight container in the freezer or fridge and enjoy!

Note: If you don’t have the ashwaganda or cordyceps, you can simply omit.