Healthy Mint Chocolate Bon-Bons – A creamy, delicious bite of chocolate-covered minty ‘ice cream’. Vegan, gluten-free, and nut-free!
Top o’ the mornin’ to ya!
I actually do have a bit of Irish blood running through my veins, though admittedly, not much.
An aunt on my dad’s side is really into genealogy, so I have a good idea of what my ancestry is.
My mom is also pretty well-versed about her family.
Summing it up, I’m half Czech, one-quarter German, one-eighth Welsh, and one-eighth Irish.
If being Irish means loving mint, however, I’m shocked I’m not full-blooded!
As a kid, the best part of an Olive Garden meal meant the Andes mint afterward.
As a teen, my favorite candies to eat at movies were Junior Mints.
I have more than a few recipes pairing the two flavors, but let’s go ahead and add another in honor of upcoming Saint Patrick’s Day!
I was originally trying for a nut-free Peppermint Patty, but that goal quickly morphed into ice cream after one bite!
These truly taste like bon-bons. If you’re unfamiliar, a bon-bon is basically just a small bite of ice cream covered in chocolate.
In the spirit of total honesty, I will tell you that if you don’t like hemp seeds, you may not like these.
When I had my husband taste the filling alone, he wasn’t a fan.
Covered in chocolate, however, they’ve now become one of his favorite treats.
One night he even asked if he could eat the entire lot!
I politely informed him that he was lucky to get one, much less my entire, hard-earned batch. (I don’t share well, especially chocolate.)
Despite three out of five family members’ distaste for hemp, all five of us absolutely loved these bon-bons!
Creamy, nut-free mint chocolate bon-bons made from hemp seeds, coconut oil, and maple syrup!
- 1/2 c . hemp seeds
- 1/2 c . melted coconut oil
- 2 T . water
- 1-2 T . honey or maple syrup (see Notes)
- 1 t . peppermint extract
- 1/2 t . vanilla extract
- dash sea salt
- stevia , if desired (see Notes)
- 2/3 c . melted coconut oil
- 1/2 c . cocoa powder
- 2 T . maple syrup
- dash sea salt
- 1 t . vanilla extract
- Blend or process the ingredients for the filling until super smooth (about 20-30 seconds).
- Pour the filling into some type of candy mold or silicone muffin cup (see Notes).
- Freeze the filling until it's solid.
- Mix the ingredients together for the chocolate coating.
- Coat the 'ice cream' filling until covered.
- Place the bon-bons on a wax paper-lined tray.
- Freeze until chocolate is solid.
- Coat again, if desired.
- Freeze again.
- Store in freezer for best results.
Fat: 19 g Carbs: 5.2 g Sugar: 3.1 g Protein: 1.1 g; Nutrition facts are based on using one tablespoon of honey in the filling. WW SmartPoints: 10
Adapted from Oh She Glows
You WON’T need all of the chocolate mixture, but the nutritional facts take the entire recipe into account. I just pour the remaining chocolate into silicone muffin cups and freeze to eat as dark chocolate.
I use these silicone muffin cups for this recipe.
I cut the frozen muffin cup in half, to make half moon-shaped bon-bons (see below).