Dubai Inspired Pistachio Bon Bons
Makes 1-2 Dozen
Ingredients
- 1 Tbl. Canola, vegetable, or melted coconut oil
- 1/2 cup shredded sweetened cocout
- 1 (6.5-7 ounce) jar pistachio nut butter
- 6 Tbl. (3 ounces) creamy almond butter or peanut butter
- 1 tsp. honey or agave
- 1/2 tsp. vanilla extract
- 1/4 tsp. sea salt
- 1 (10 ounce) package melting chocolate
Instructions
- Preheat oven to 350℉ and line a small baking sheet with parchment paper.
- Toss the oil and shredded coconut together. Transfer to the baking sheet and toast for 5 minutes, stirring it halfway to prevent burning. Set aside and allow to cool for 5 minutes.
- In a medium bowl, combine the pistachio butter, almond or peanut butter, honey, vanilla extract, sea salt, and toasted coconut. The mixture will be slightly thick. Cover with saran wrap and refrigerate for 30 minutes to 1 hour, or until firm enough to handle.
- With a spoon, scoop the mixture 1 teaspoon at a time, about ½-1 ounce each, depending on the quantity you would like. Transfer to a baking sheet lined with parchment paper and freeze the balls for 3-5 minutes. This makes it easier to handle and roll into smooth, even bon bons.
- While the bon bons are freezing, melt the melting chocolate according to the directions.
- Then using a fork or spoon, carefully dip each ball into the melted chocolate until evenly coated. Place back onto the parchment sheet to set.
- Refrigerate for 1 more hour, or until the chocolate has hardened, before serving.