Raspberry Coconut Bonbons {paleo, dairy & gluten free}
 
Prep time
Total time
 
Author:
Ingredients
  • 1 cup soaked cashews
  • 1 cup fresh raspberries
  • ¼ cup coconut manna/butter
  • 1 tbsp. coconut oil
  • Approved sweetener FreeDiet™:
  • ¼ tsp stevia or to taste
  • Otherwise use:
  • 2 tbsp. raw honey 2 tbsp. Lily's Chocolate Chips
Instructions
  1. In a food processor add all ingredients except the stevia or honey and puree until creamy.
  2. If just using stevia, pulse and taste adding small dashes until desired sweetness.
  3. If using honey, pulse and taste adding a tad more if needed.
  4. Put bowl in freezer for 10 minutes.
  5. On a cookie sheet lined with wax paper, use a small or medium cookie/ice cream scooper.
  6. If following the Free Diet, put the tray in the freezer for 30 min.
  7. If adding the chocolate, melt it in a glass container with a ¼ tsp coconut oil.
  8. Drizzle over the top of the firm bonbons and put back in the freezer for another 30 min.
  9. Enjoy them frozen or room temperature.
Notes
If you are following a candida diet or the FreeDiet™, this recipe can be modified and actually split so you can meet the needs of your family. I used half the mixture and added honey and did the other half with stevia that way everyone was happy. Soaking the cashews makes all the difference in this recipe. I have a post that explains how to soak nuts. Since cashews are a soft nut and if time is of the essence you can soak them for 30 min. but a few hours is best. You may need to add a few tablespoon of water if you only soaked them for 30 min. I love Lily's stevia sweetened chocolate chips but you can use the Enjoy brand they use clean and real ingredients, if sugar is not an issue.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at https://spoonfulofhealth.com/raspberry-coconut-bonbons-paleo-dairy-gluten-free/