These little bon bons are the real deal. My friend (and roomie) is an avid dessert lover, and she keeps me in check with her skepticism when it comes to replacing butter, sugar, and cream with ingredients like dates, almond butter, and coconut oil. She was pleasantly surprised as she exclaimed they really tasted like salted caramel!  I spiked them with a two of my favorite mood-boosting pantry staples from Moon Juice – cordyceps and ashwaganda. Cordyceps is a mushroom that boosts the immune system and increases strength, stamina, energy, lung and brain function, while ashwaganda is a potent calming root, alleviating depression and improving sleep.  That might just be why we were so happy after we ate them.

salted caramel bon bons
salted caramel bon bons
Makes 15-18

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.