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Chocolate Goji Berry Bonbons

Makes 12 bonbons.


    Chocolate Goji Berry 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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