Have you every tried a gluten-free bon bon? I hadn’t until I made them from scratch. Let me tell you, I will never buy bon bons from the store again!
What would you say if I told you that you could have a gluten-free, grain-free, dairy-free Triple Chocolate Bon Bon with a cookie crust in only six ingredients? I’m not teasing you. It’s a real recipe and it’s super simple thanks to So Delicious Dairy-Free Desserts and a few other basic ingredients.This simple no-bake recipe is one of my two entries into the “Sweet” category of the So Delicious and Go Dairy Free Snackable Recipe Contest and it is by far one of the best recipes I’ve developed this year. The best “Bon Bon” type dessert I had ever had, prior to going gluten-free and dairy-free, was a gluten-based cookie crust topped with ice cream dipped in chocolate. I haven’t been able to find a gluten-free, dairy-free version since and I’m now super happy that I have this recipe in my kitchen.
2 cups pecans
1/4 cup maple syrup
2 tablespoons cocoa powder
3 cups gluten-free, dairy-free, mini chocolate chips (I use Enjoy Life)
2 teaspoons coconut oil
1 pint So Delicious Chocolate Coconut Milk Dairy-Free Dessert (ice cream)
Step 1 – Let’s make the cookie crust
Place the pecans in a food processor and processes for 1-2 minutes or until the pecans start to turn to pecan-butter. Add the maple syrup and cocoa powder. Process for an additional 20-30 seconds or until your dough forms a ball.
Using a measuring teaspoon, level out approximately 36 cookie dough balls. Place them on a parchment lined cookie sheet 2 inches apart (you may need two sheets – I did). Press the dough down and flatten it with your hands until they are about the diameter of a measuring tablespoon (see the picture below). Place the cookie sheet(s) in the freezer for 2 hours so the no-bake cookies can harden.
Step 2 – Let’s add the ice cream filling
Once your cookie’s are frozen hard, remove the pint of So Delicious Chocolate Coconut Milk Dairy-Free Dessert (or any other fun flavor like Mint Chip, or Gluten-Free Cookie Dough, etc.) from the freezer to soften. Once it’s soft enough to scoop with a tablespoon (about 10 minutes), scoop out a tablespoon and level it with the back of a knife. Place the dairy-free ice cream flat side down on your frozen cookie (it should look like a dome on top of the cookie). It doesn’t have to be perfect – we’re going to cover it with chocolate soon. Repeat with the remaining cookies then place them back in the freezer for at least an hour or until the ice cream and cookie crust hardens again (pictured below).
Step 3 – Let’s finish off with a chocolate coating
In a microwaveable safe dish, or in a sauce pan over low heat on the stove, heat the dairy-free chocolate chips and coconut oil until melted, stirring in between each 30 second interval if you are using a microwave (about 90 seconds total in the microwave depending on the level used).
Remove your ice cream domes from the freezer, carefully peel them from the parchment paper and dip the tops and bottoms into the melted chocolate. Place them back on the cookie sheet and repeat until all cookie domes are coated. If your ice cream starts to melt before you are finished place them back in the freezer to harden.
Optional: Use a spoon to touch up the sides with chocolate. It doesn’t matter how they look right? It just matters how deliciously they melt in your mouth.
Store Bon Bon’s in an airtight container in the freezer. Pull them out 5 minutes before serving. Enjoy!
This post is linked to Savory Saturdays.