Salted Chocolate Peanut Butter Bonbons

Salted Chocolate Peanut Butter Bonbons
Salted Chocolate Peanut Butter Bonbons mise en place / food prep

These are the BOMB! Think Reece’s Pieces – only upgraded and elevated on all levels of nutrition, taste, and texture. They actually taste exactly the same as the dark Reece’s Piece’s cups, so if you’re into those you are going to absolutely LOVE these! Every time I make these they don’t last long, and once you’ve tried one you will quickly come to understand why! 😉

Peanut butter centres are all rolled & ready for chocolate dipping!

You won’t believe that these have such whole food good-for-you ingredients in them. I have sneaked extra fiber in to feed your good gut buddies so that they can proliferate and for appetite control too. If you want to skip a step and not make my Sugar Free Dark Chocolate Bar feel free to buy a store bought one. Opt for sugar-free (either sweetened with stevia or monk fruit), no dairy and at least 75% -85% dark chocolate. Easy!

Enrobed centres in decadent dark chocolate (sweetened with either stevia or monk fruit.)
Salted Chocolate Peanut Butter Bonbon

Feel free to change it up if you don’t do well with peanut butter. This recipe works so well with cashew butter, almond butter, pecan butter – any nut or seed butter that you prefer – I encourage you to experiment! I have a nut-free recipe too, my Chocolate Coconut Bounty Bonbons, which are also off the chart delicious! I always have some of my chocolate treats on hand in my fridge so that when I went a treat I reach for the right kind that I know still allows my brain and body to Thrive!

Salted Chocolate Peanut Butter Bonbons

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Recipe by Priscilla Soligo Course: Chocolate, Desserts, Holidays, Snacks, Sweet Tooth


  • 240g 1 Cup Peanut Butter

  • 158g 1½ Cups Blanched Almond Flour

  • 98g ¾ Cup Coconut Flour

  • 30g 2 Tbsps Cacao Butter, melted

  • 16g 3 Tbsps Psyllium Husk

  • 3g ½ tsp Unrefined Salt

  • 3g ½ tsp Coarse Sea salt, to sprinkle on top

  • 28 drops Vanilla Liquid Stevia

  • 1 Dipping: 1 x Dark Chocolate Bar (sweetened with either stevia or monk fruit, no sugar)


  • In a food processor, process all the ingredients (except the chocolate bar and the coarse sea salt) until smooth and buttery.
  • Remove the peanut butter mixture from the food processor and place into the freezer for 1 hour or until able to form into a ball without sticking to your hands.
  • On a parchment lined tray that can fit into the freezer; using a tablespoon or a small size ice cream scoop, form the peanut butter mixture into desired size balls using your hands. If the mixture gets too sticky, simply place back into the freezer for a few minutes.
  • Once the filling balls are done, place back into the freezer for 10-15 minutes to set up so that they are nice and firm. The chocolate will set on them quickly when you enrobe them next.
  • Remove set balls from the freezer and using a fork and spoon, dip into the prepared melted chocolate, place back onto the parchment lined tray, and sprinkle with course sea salt. Repeat until all balls are enrobed. Place the tray back into the freezer for a final 30 minutes to set up.


  • Storage: Bonbons store well in a sealed glass tight container with layers of parchment paper in-between (to prevent sticking) in the refrigerator for up to two months.

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Tastes just like an ‘elevated’ Reece’s Pieces that’s sooooo much better for you!

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Nutrition Facts

4 servings per container

  • Amount Per ServingCalories300
  • % Daily Value *

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


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