Pistachio Bonbons

pistachio bonbons and diabetes

Jennifer Shun is the parent of a type 1 diabetic teen and is the author of For Good Measure, which features low-carb, farm-to-table California cuisine — a resource with specific ingredient lists and nutritional data geared to people living with diabetes. Click here for the original Pistachio Bonbons recipe and additional notes.

Servings: 24

Please note you will need a silicone candy mold and food processor for this recipe.


  • 4 ounces 72% dark chocolate, chopped
  • 2 teaspoons coconut oil, divided
  • ⅓ cup unsalted pistachio meats
  • 1 tablespoon olive oil
  • ½ teaspoon maple syrup
  • ⅛ teaspoon sea salt


  1. Set a double boiler over medium heat. **
  2. Add chocolate pieces and one teaspoon coconut oil, stirring occasionally until melted.
  3. For stability, place candy mold on a baking sheet.
  4. Using a silicone pastry brush, partially fill each mold cup with chocolate mixture, coating sides.
  5. Freeze for 5 minutes.
  6. Using a processor, chop pistachios, olive oil, remaining coconut oil, maple syrup & sea salt, until smooth.
  7. Stopping frequently to scrape sides.
  8. Transfer pistachio butter to a small bowl.
  9. Fill each partially frozen mold cup with 1/2 teaspoon pistachio butter.
  10. Finish filling each mold cup with remaining melted chocolate.
  11. Freeze for 10 minutes, until set.
  12. Remove candy from mold. Store refrigerated in an airtight container.

Naturally low-carb & gluten-free

**If you do not have a double boiler, simmer a few inches of water in a medium saucepan, fit a glass bowl inside, ensuring water does not enter the container.

Nutritional Information for 1 bonbon:

Calories: 43, Fat: 4g, Carbs: 3g, Fiber: 1g, Sugars: 2g, Protein: 1g

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