Coco-Beet Bonbons

Drop intro

I continue the idea to make recipes not only for myself (sugar-free), but also for others who are “not hooked on sugar”. You may find the previous sweet recipe, based on beetroot molasse, called AMARANTUS DISCS WITH BEET MOLASSE.

Later, I came to this bonbon recipe by experimenting at a kitchen. Really, the world has never tried these before!!!. They are amazingly tasty!!!

For those who accept molasses as a source of sweet taste it might be a super new recipe!!!



Coco-Beet Bonbons: for those who accept molasses

EQUIPMENTsmall whisk, silicone molds
Passive time2 h
Active time30 min
TOTAL TIME2 h 30 min


Coconut, dried, shredded type40 g1/2 cup
Cacao beans55
Expanded amaranthus15 g0.5 cup
Peanut butter80 g1/3 cup
Beetroot molasse 60 g1/4 cup
Chia seeds2 Tbsp2 Tbsp
Cacao powder1 tsp1 tsp
Hot water10 ml / 10 g10 ml / 10 g
Abbreviation meaning on Page 2


  1. Soak cacao beans in water for 5 min, then easily remove outer shell with knife or fingers nd cut in small pieces
  2. In a mixing bowl, combine shredded coconut, amaranthus, chia seeds and cacao powder and cacao beans’ pieces
  3. In a separate small bowl combine peanut butter, beetroot molasse and just boiled hot water. Mix well with a small whisk (or spoon)
  4. When well mixed, add peanut mixture to dry ingredients and mix well again by hand. Work fast, because molasse mixture cools down quickly
  5. Put into small silicone molds (I use two tea spoons for that) and refrigerate for at least 2 h

Ready tasty:))


Would you like to get more recipes?

Please take a look into my first cookbook!!!

25 delicious vegan and vegetarian dishes including desserts, appetizers, mocktails, salads, soups and second meals by Dr. Alisa Palatronis.

Published December 2020

Rating: 5 out of 5.

Best reviewer writes about this book: Dr. Alisa Palatronis has “cooked up” a very interesting cookbook! I am intrigued by the ingredient choices for some recipes and can’t wait to try them all! My palate is anticipating them all. I did try a few right away since I had the ingredients on hand. The Mascadates from Bożena and Almonds in Heaven were very tasty! I also tried the Hello Hasselback Potato too, they were delicious!! My next recipe will be Delights from 1001 Nights for a sweet treat since I love chickpeas.
This cookbook is one of a kind and I look forward to trying all the recipes and passing it along to my vegan friends and non vegan friends alike. Thank you Dr. Palatronis for this special treat, you have a way with enticing ones palate with your pictures and ingredients combinations.

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