3/4 teaspoon of Celtic sea salt or Pink Himalayan Salt
1 tablespoon of Extra Virgin Coconut Oil
1 Dark Chocolate Bar 85% Cocoa
A splash of Celtic coarse sea salt on top of each bon bon
Add dates, coconut oil, almond butter and salt in a food processor, my absolute favorite food processor that is a CHAMP is the Cuisinart Pro Classic Food Processor, it never fails me. Mix until everything is blended and it looks like dough, about 1 minute.
Take the ball of dough and wrap it in parchment paper and stick in the freezer for 10 minutes.
Flatten out the parchment paper and make small balls out of the dough and line them up really close together (touching).
Wrap them back up in parchment paper and set them in the freezer again while you melt the chocolate.
I use a candy melting pot (my daughter's) works great! A fondue pot would work great also. If you have neither you can melt the chocolate candy bar in a double boiler.
Once fully melted, turn off the heat and dip the chilled dough balls in the chocolate, I use a spoon and my hands, the spoon helps because the chocolate is a bit warm. This step is messy.
Place the chocolate covered bon bons back onto the parchment paper.
While the chocolate is still wet, put a pinch of the Celtic coarse sea salt on top of each one.
Set them back in the freezer, they will be ready in about 10 more minutes or so.
After they are chilled and set, you can store them in the freezer or in the fridge. ENJOY!
Recipe by Yonder at https://yonderfood.com/dark-chocolate-carmel-salted-bon-bons/