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If you’re looking for some quick Christmassy dessert for the weekend, that’s also somewhat healthy, you can definitely steal the show with these. They are a lot easier to make than they look, and that’s a bonus. With the chocolate cover they turn into bonbons rather than just protein balls. I love turning just regular treats I make into something more festive with dipping them into chocolate and adding pretty sprinkles: they look instantly luxurious.

Low sugar treats for the win

We tend to forget about our refined sugar intake during the holidays (or let’s just admit: we just don’t care), but these bonbons require no extra sugar. The sweetness of the dates and glacé cherries that are already VERY sweet will do the job. You can also smuggle some extra goodness into them by adding maca powder.

A tasty handmade gift

They also make a lovely small gift: just put them into small transparent bags, seal them with a pretty ribbon and treat your favourite people with them.

How to Make Christmas Bonbons With Dates And Walnuts

To be honest, I much more preferred the dark chocolate bonbons, because the bitterness of the dark chocolate just works better for me. My husband on the other hand, loved the white chocolate ones. You might even want to leave them bare, it’s up to you.

Ingredients:

250g dried, pitted dates

100g ground walnuts

20-22 glacé cherries (same number as bonbons)

2 heaped tsp of maca powder

200g dark chocolate

200g white chocolate

Choice of sprinkles to decorate

Method:

With your food processor whizz the dates until they form a thick paste, sort of like a dough. Add the grounded walnuts and the maca powder by kneading them into your date-paste. When ready, start forming little balls with your fingers. Take a bit of a mixture and squash it between your fingers to get a little square. Put a glacé cherry in the middle of it and fold the sides. Make it smooth and even by rolling it around between your palms.

Here’s some pics:

You should be getting 20-22 little balls.

Melt the chocolates in a heat proof dish above hot water (not boiling water though, keep the heat very low). Place your bonbons into the melted chocolate and cover them well. I found, that a simple fork works the best for this. Place them on a dry, smooth surface like a sheet of baking paper. Sprinkle your choice of decoration on the top of them. The best, if you could put them in the fridge for a few hours. The whole process should take you only an hour. Enjoy.