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