Just because I’m dairy-free, doesn’t mean that I don’t enjoy indulging in a little Halloween chocolate candy goodness. The problem is, all those store bought, chocolate covered treats seem to have some sort of milk ingredient in them. Naturally, I didn’t let that stop me, and I began playing around with ideas and ingredients until I came up with these little bites of autumn heaven… Pumpkin Seed Bonbons.
These easy to make treats are a perfect kitchen project for little helpers (someone has to roll all those balls and lick the bowl!). Let’s see those pre-packaged confections beat that 😉
Pumpkin Seed Bonbons
Recipe Type: Dessert
Makes: approx. 30 bonbons
- 3/4 cup Pumpkin Seed Butter
- 1/4 cup Dairy-Free Cream Cheese (I used Tofutti)
- 1 tbsp Coconut Flour
- 1 tsp Maple Extract
- 1/4 tsp Salt
- 2 cups Sifted Icing Sugar
- 4 1/2 ounces Semi-Sweet Chocolate (about 1 1/2 cups, roughly chopped)
- Sprinkles (optional)
Line a baking sheet with waxed paper. Set aside.
Sift icing sugar. Set aside.
Blend pumpkin seed butter, cream cheese, coconut flour, maple extract, and salt until thoroughly combined. The mixture will probably be clumpy.
Add 1 cup of icing sugar, and blend until the mixture becomes smooth. Mix in second cup of icing sugar.
Using a teaspoon to measure, scoop “dough” and roll into balls. Place balls on lined baking sheet and chill in freezer for 20 – 30 minutes.
While balls are chilling, chop chocolate and melt in a double-boiler until smooth… If you want to get fancy and go for a professional finish, temper your chocolate.
Remove the balls from the freezer.
Using a fork (and working quickly), coat a ball in chocolate. Lift the ball out of the chocolate (resting on the tines of the fork), and gently tap the fork down against the rim of the bowl (to remove excess chocolate and create a smoother finish). Place chocolate covered ball back on baking sheet and top with sprinkles (if using).
Repeat with remaining balls.
Place in refrigerator to set (approximately 30 minutes)… If you have tempered your chocolate, you will not need to do this step.
Store in refrigerator (unless you tempered the chocolate, then store at room temperature).