Navitas Naturals Logo Navitas Naturals

important information on organic sprouted chia powder

Print

Salted Caramel Bonbons

confection perfection

Deep, dark, raw chocolate wraps a soft, nougat-like caramel center with just a touch of salty crunch. What’s not to love?

Ingredients

For the caramel:
6 Tbsp Coconut Butter*
¼ Cup Agave Nectar, or Liquid Sweetener of choice
½ tsp Navitas Naturals Maca Powder
1 tsp Navitas Naturals Lucuma Powder (optional)
¼ tsp Sea Salt

For the chocolate:
⅔ cup Navitas Naturals Cacao Butter, solid form – cut into shavings
⅔ cup Navitas Naturals Cacao Powder
⅛ tsp Instant Coffee Granules (optional)
pinch Sea Salt
3 Tbsp Agave Nectar, or Liquid Sweetener of choice

For the base:
¼ cup Pretzel Sticks**
2 Tbsp raw Pecans

Directions

You will need 2 bonbon trays for this recipe.

Make the caramel first: In a small saucepan, melt the coconut butter over low heat until softened. Add the liquid sweetener, maca, lucuma, and sea salt, and stir well to combine. Remove from the heat. Transfer the contents to a small pastry bag, and let cool to room temperature.

Meanwhile, make the chocolate. Use a double boiler method to gently melt the cacao butter into a liquid. Transfer to a bowl, and add the cacao powder, coffee granules, and sea salt, and whisk to combine. Pour in the liquid sweetener and stir well. Spoon chocolate into the bonbon trays, filling each cavity to the top. Over a bowl, flip the trays over and tap out the excess chocolate, leaving just a thin layer in the bonbon trays. Transfer to a freezer, and let the chocolate shells harden – about 15 minutes.

While the chocolate is setting, place the pretzels and pecans in a small zip-lock bag and seal, removing any excess air. Use the back of a heavy jar, or a wooden spoon to crush the contents into fine bits, leaving a little bit of texture.

To assemble, remove the chocolate shells from the freezer. Pipe a small dab of the caramel into each one – about ¼ teaspoon. Use the pretzel mixture to fill the shell ¾ full, pressing down gently to pack into place. Carefully top with chocolate, filling to just below the baseline. Return the bonbons to the freezer to let fully set – about 20 minutes.

For best results, keep bonbons refrigerated or in a cool place to prevent the raw chocolate from melting.

*Use a coconut butter like this one - do not substitute with coconut oil.

** Look for whole wheat or gluten-free varieties.

Yield: 2 1/2 dozen

Submitted By

Julie Morris