Handmade gifts go a long way (especially the edible kind), and are a much nicer gesture than a gift card, specifically for the Winter Holidays or Valentine’s Day (though I am a HUGE fan of receiving a gift card :). They are inexpensive and thoughtful and if you pick less complex recipes, will not take that much time. These chocolate cherry pistachio bon bons are quick, delicious, vegan and gluten free and paleo…viola! Oh and they’re great just as a gift to yourself as well!

chocolate truffles

Chocolate Cherry Pistachio Bon Bons


1/2 cup vegan dark chocolate, chopped
1/2 cup coconut milk, full fat
1-2/3 cup shelled pistachios, divided
1 cup dried cherries
1 inch square piece ginger, washed and roughly chopped
1/2 unsweetened flaked coconut
2 Tablespoons maple syrup
A good pinch of Himalayan salt

Makes about 30


Place the chocolate and the coconut milk in a small sauce pan and heat on low heat, stirring frequently with a rubber spatula.

Meanwhile; add 1 cup of the pistachios, cherries and ginger in the bowl of a food processor fitted with the metal “S” blade and pulse until well broken down.

When the chocolate mixture is melted and well combined, add the pistachios and cherries, coconut, maple syrup and salt. Mix well to combine and transfer to a wide shallow bowl. Allow to cool and set on the counter for 2 hours to set. Finley chop the remaining 2/3 cup pistachios and set aside.

When it feels firm but pliable; scoop into balls about 1 inches in diameter. Roll a ball in the palms of your hands pressing firmly as you do. Then roll in the chopped pistachios. Repeat with remaining balls. Store at room temperature for a week, in the fridge for up to two weeks or in the freezer for up to 2 months.

If you plan to give these as a gift you can buy decorative bags or boxes and some nice ribbon at a craft store.

Tips & Notes~

Exchange the cherries and pistachios for any dried fruit or nut.

Use more flaked coconut or raw cocoa powder or cocoa nibs for the outside coating.

Bon Bon Bags