From royal courts to everyday kitchen, the bonbon has never lost its charm!
The word 'bonbon' comes from the French 'bon,' meaning ‘good.’ Repeated as bon-bon, the playful reduplication of the word is used to emphasize a second degree of sweetness and indulgence.
Online accounts trace the bonbon’s origins to the dessert tables of the European royal courts, where these delicately crafted sweets were presented in ornate bonbonnières—decorative boxes that reflected the elegance and prestige of an occasion. Whether or not every detail of the tradition can be historically verified, the bonbon has long been regarded as a confection that celebrates craftsmanship, indulgence, and the simple pleasure of sweets.
Inspired by that legacy, this recipe from Lizzie Cawley reimagines the classic confection with Sunwarrior’s Organic Cacao Powder and Warrior Blend Protein Powder in vanilla flavor to bring out the timeless character of the bonbons into a nourishing modern treat with a plant-based twist.
Ingredients
Coconut Filling
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1 1/2 cups unsweetened shredded coconut
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1 scoop Warrior Blend Protein Powder - Vanilla
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2 tbsp melted coconut oil
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2 tbsp maple syrup
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1 tsp vanilla extract
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Pinch of salt
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1-2 tbsp oat milk, if needed
Cacao Shell
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1/4 cup Sunwarrior Organic Cacao Powder
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1/4 cup coconut oil, melted
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2 tbsp maple syrup
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Pinch of salt
Instructions
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In a medium-sized bowl, combine shredded coconut, Warrior Blend Protein Powder, melted coconut oil, maple syrup, vanilla extract, and salt.
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Mix until the mixture holds together when pressed. Add oat milk as needed.
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Roll into 12 evenly sized balls and place on a parchment-lined tray.
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Freeze for 20-30 minutes or until firm.
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In a separate bowl, whisk together melted coconut oil, Sunwarrior Organic Cacao Powder, maple syrup, and salt until smooth.
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Dip each frozen bonbon into the cacao mixture and place them back onto the parchment-lined tray.
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Sprinkle with flaky sea salt or toasted coconut if desired.
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Refrigerate until the shell is full set.
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Serve and enjoy!
