Salted Caramel Bonbons

(vegan, gluten-free, paleo-friendly, almost raw)

Ingredients (makes 14-15 bonbons):

Half a block or jar of creamed coconut (100g) including the oil part
Tiny pinch of pink Himalayan salt
3-4 tbsp maple syrup (or coconut nectar/ date syrup)
2-3 tbsp cocoa (or cacao) powder
¼ tsp cinnamon (vanilla powder and/or nutmeg)
Optional: pieces of nuts or goji berries

How to:

Make a hot water bath to melt the coconut. Bring a cooking pot with about 1 cup of water to boil, then turn down the heat. Cut/ grate/ slice your coconut into small pieces and place into a ceramic or glass bowl. Put the bowl into the warming water, add salt, maple syrup, cocoa and spices. Gently stir until fully melted. The mixture will be thick and sticky and should hold together. If it is too dry and crumbly you need to add a little coconut oil or 1-2 tsp water. Spoon bonbon mixture into your moulds (I use a silicone tray) and let set in the fridge for at least 1 hour (or in the freezer for about 10-15 mins).

Place one piece in your mouth, close your eyes and enjoy the melting sensation of the divine bonbon. I guarantee one won’t be enough!

Note: Depending on your preference you can add more or less syrup and also more or less cocoa/cacao powder. The bonbons can be made entirely without the cocoa/cacao.

Note for Candida diets: Cacao and dark chocolate (rich in magnesium and antioxidants) are good for you and so is coconut (antifungal and rich in hormone balancing fat). However, the syrup in these bonbons will be too sweet. You can try and use stevia instead. They won't come out as heavenly but still pretty mouth-watering!