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Chocolate Goji Berry Bonbons

Makes 12 bonbons.


    This indulgent treat is chock full of good-for-you ingredients. Both goji berries and cacao nibs are excellent sources of antioxidants, almonds contain a good dose of potassium which is essential for good heart health, and hemp hearts are a great source of plant-based protein. If you’re going to multiple holiday parties, this recipe doubles beautifully.



    Get creative and coat bonbons with whatever you have on hand: finely chopped nuts, raw cacao powder, a drizzle of melted dark chocolate, or sesame seeds are all delicious.


    Chocolate Goji Berry Bonbons


    • 1/2 cup (125 mL) raw almonds
    • 1 1/4 cups (310 mL) unsweetened shredded coconut, divided
    • 2 Tbsp (30 mL) chia seeds
    • 5 Medjool dates, pitted
    • 1/4 cup (60 mL) raw cacao powder
    • 1 1/2 Tbsp (22 mL) maple syrup
    • 1 tsp (5 mL) vanilla extract
    • 1/3 cup (80 mL) goji berries
    • 2 Tbsp (30 mL) cacao nibs
    • 2 Tbsp (30 mL) hemp hearts
    • 1 Tbsp (15 mL) freeze-dried raspberry powder (optional)


    Per serving:

    • calories167
    • protein4g
    • fat11g
      • saturated fat6g
      • trans fat0g
    • carbohydrates17g
      • sugars10g
      • fibre5g
    • sodium11mg



    In food processor, place almonds, 1 cup (250 mL) coconut, chia seeds, dates, cacao powder, syrup, and vanilla. Mix together, occasionally scraping down sides of processor bowl, until well combined. Add goji berries and cacao nibs and pulse to combine into mixture. Roll tablespoons of mixture into balls and set on parchment-lined baking sheet.


    In small bowl, stir together remaining 1/4 cup (60 mL) coconut with hemp hearts. Roll each bonbon lightly in coconut hemp mixture to loosely coat. Refrigerate for at least 1 hour. Before serving or packaging to give away, dust bonbons with raspberry powder, if desired.


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    This recipe is part of the Toast the Host collection.



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    Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

    Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

    Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.