These dairy-free strawberry bon bons are the ideal treat for when your sweet tooth rears its ugly head.
I’ve found that finding good, gluten-free, nut-free, and dairy-free chocolates can be challenging. Thankfully there is an easy solution—make them yourself! Not only can you control the ingredients, but you can also have a little fun and create some treats that you probably wouldn’t find in any old candy shop!
If you want to have store-quality-looking candies, here are a couple of things to keep in mind when using a bon bon mold. Here are a couple of tips to help make sure the chocolate doesn’t stick, and you get perfect chocolate every time.
- Temper your chocolate correctly. Make sure absolutely no water gets in your chocolate when melting, and don’t overheat it. Either can almost ensure your chocolate won’t work.
- Make sure the chocolate is cool enough. Things can break if you get overly anxious and don’t wait long enough to remove your candies.
- Hold the soap. When you clean your mold, only use hot water to remove any chocolate bits that remain. Soap residue to ruin the taste of chocolate.
- Don’t work your mold like an ice cube tray. Instead, put something soft down on your counter and gently tap the bottom of the mold on this.
These rich, nutrient-dense strawberry bon bons are simple and not overly sweet. They make the perfect solution for when life calls for something sugary.
Strawberry Cream Bon Bons
Equipment
- Bon bon mold
Ingredients
Filling
- 1.25 oz freeze dried strawberries
- 3 TBSP organic palm shortening
- 3 TBSP softened coconut butter
- 2 TBSP organic raw honey softened
- pinch of sea salt
Chocolate Coating
- 1/2 cup dark chocolate
Instructions
- In a food processor, puree the strawberries into a fine powder. (*See note!)
- Add the shortening, coconut butter, honey, and sea salt to the food processor. Puree until it starts holding together in a ball. Cover and refrigerate the filling while you make the chocolate.
- In a double boiler, melt the dark chocolate. Be sure to remove the bowl from the heat when almost all the chocolate has melted, but not all. The remaining chocolate will melt in a minute or two (be sure to stir it to help it along). This helps ensure you don’t overheat the chocolate and cause those unsightly white spots once it cools. The grown-up official term for this is “tempering.”
- Fill the bon bon mold about halfway with chocolate. Use a butter knife to help spread the chocolate up the sides. Stick the tray (or trays) in the freezer to set the chocolate.
- Spoon 1/4 tsp of the filling into each bon bon and press with your fingers to mush it in there. Then fill a zip top bag with the melted chocolate and pipe it onto the tops of each bon bon. Spread chocolate evenly by tapping the tray lightly on the counter.
- Freeze until firm. Pop the bon bons out and store them in the fridge for a firmer filling, or at room temperature for a softer filling. Repeat with remaining ingredients, remelting the chocolate as needed over the warm water in the double boiler.
- If using the heart shape molds, press 1/4 tsp of the filling into each heart-opening and freeze for about 10 minutes to harden. Once firm, pipe chocolate onto the strawberry filling, tapping the tray on the counter to spread the chocolate evenly. Freeze until firm. Pop them out carefully and store them in the fridge. The filling isn’t encased in chocolate like the bon bon, so store this one in the fridge, so the strawberry filling stays firm.
Notes
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