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Raw Mint Chocolate Bon-Bons

Prep Time 30 minutes
Total Time 30 minutes
Servings 18 bon-bons
Calories 110kcal
Author Lauren Goslin


  • 1/2 c. pecans use pumpkin seeds if nut-free
  • 1/2 c. oats use more pecans if grain-free
  • 10 Medjool dates about five ounces
  • 3 T. cacao powder
  • 1/4 t. sea salt
  • 3/4 t. mint extract
  • 1 T. coconut oil melted
  • 2 T. water
  • THE CHOCOLATE COATING use room temperature ingredients for best results:
  • 6 T. coconut oil melted
  • 3 T. maple syrup
  • 3 T. cacao powder
  • 1/4 t. + 1/8 t. mint extract
  • 1/4 t. + 1/8 t. vanilla extract
  • 1/8 t. sea salt


  • Process the pecans and oats until they are the consistency of flour.
  • Remove the mix, and add the dates along with one tablespoon of water.
  • Process the dates until they are broken up and resemble a paste.
  • Add back the pecan/oat mix, along with the rest of the ingredients.
  • Process until well combined.
  • Using wet hands, roll the dough into about 18 balls.
  • Place them onto a wax paper-lined plate, and place the plate in the freezer.
  • While the bon-bons are hardening, mix together the ingredients for the chocolate coating (try to use room temperature ingredients as this will facilitate the coating process).
  • Once the bon-bons are cold and firm, place a toothpick in the top of each.
  • Dip and coat the bon-bons in the chocolate mix, rolling them around until completely covered.
  • Once coated, place them back onto the plate and back into the freezer (once all have been coated) to set.
  • Remove toothpicks and enjoy!


Nutrition facts are based on using pecans, oats, and five ounces of Medjool dates. Weight Watchers points (new system): 3


Serving: 1g | Sodium: 40mg | Sugar: 7.2g | Fiber: 1.8g | Calories: 110kcal | Polyunsaturated Fat: 3g | Saturated Fat: 4.8g | Fat: 7.8g | Protein: 0.9g | Carbohydrates: 11.1g