autoimmune recipes: Minty Peanut Butter Bon Bons recipe

Minty Peanut Butter Bon Bons

15 minutes


30 minutes

45 minutes

Yield: 30 servings


  • 1 Cup Unsweetened Creamy Peanut Butter
  • 3 TBSP Raw Honey (can substitute pure maple syrup to keep these vegan)
  • ¼ Cup Coconut Flour
  • 1 Cup Brown Rice Crisp Cereal
  • ½ Teaspoon Pure Vanilla Extract
  • 2 Teaspoon Peppermint Extract
  • 2 Pinches Himalayan Sea Salt
  • 10 oz Bag Vegan Dark Chocolate Chips (Recommend Enjoy Life Brand)


  1. In a medium sized mixing bowl, add the peanut butter, honey, flour, rice crisps, vanilla extract, mint
  2. extract, and sea salt.
  3. Mix with spoon until well combined.
  4. Roll into small 1” – 2” (about a TBSP) size balls and place on a parchment paper lined baking sheet.
  5. Freeze 10-15 minutes.
  6. While dough is freezing, warm up a double boiler (small pot with water filled ¼ of the way). Then
    place a metal or glass bowl on top of the pot so it’s slightly touching the water in pot.
  7. Place chocolate chips in bowl and allow chocolate to completely melt. Stir with spoon until smooth.
    Remove from heat.
  8. Remove the dough balls from freezer and begin submerging them into the chocolate. Try to lightly
    coat and without much excess chocolate. Place onto cookie sheet.
  9. Once they are done, set back in the freezer for about 15 minutes until chocolate is set. Can transfer
    to a storage container and freeze until ready to serve.
  10. Allow to sit out about 5 minutes before taking that 1 st bite.
  11. Storage: Freeze up to 1 month covered and in a sealed container.
  12. Optional: Can drizzle peanut butter on top.

*Try to use all organic ingredients if possible

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