Paleo Chestnut Bon Bons

Paleo Chestnut Bon Bons

The French Bon Bons

Bon bons (or bonbons) are small chocolate confections. They were first made in the French Royal Court in the 18th century. The name comes from the French word “bon”, which means good. And yes, I agree, it’s a perfect name. Bonbons were given as gifts when the French visited their relatives and friends on New Year’s Eve. All of them were handmade at that time. Rare and often expensive bonbons are given as gifts.


Then and Now

The earliest version of the bon bons were made with almonds and a sugar coating. But today they are usually made with a fruit center, and may contain nougat, caramel, nut pastes, liqueurs and so on. Their ingredients, flavors and shapes are very varied. There are many varieties from simple to artistic, from cheap to extremely expensive handmade bonbons. The creativity is unlimited.


The World Famous Bon Bons

They have become world famous, there is no country where they are unknown. Austrian composer, Johann Strauss Jr. was also inspired by the bonbons in the 19th century and composed a waltz named Wiener Bonbons. There are lots of industrially produced bonbons today in any French bakery or supermarket and anywhere in the world. But in every province in France there are still artisans who make bonbons the old-fashioned way.


While making the bon bons listen to Johann Strauss Jr. Wiener Bonbons Waltz.

My Delicious Chestnut Bon Bons

My chestnut bon bons are easy to make, but it takes time. The preparation time is short and the chilling time is long. But you can do something else while the bonbons are in the freezer or in the fridge. You don’t have to waste time. It’s not complicated. The basic element is a very delicious chestnut cream. I formed balls from it and put a piece of rum soaked cherry in the middle of each ball. Afterwards I dipped the chestnut balls in chocolate. They had to be cooled between the steps. It sounds easy, isn’t it? It actually is, but the chilling time is very important. It’s difficult to form and dip the balls if the chestnut cream is too soft. It is worth being patient because the result is very delicious.

These little chestnut bonbons are very nice gifts also. Be French a bit!


Balls, Balls, Balls

Paleo Chestnut Bon Bons

Prep Time20 mins
Chilling Time4 hrs
Total Time4 hrs 20 mins
Servings: 20 bon bons
Author: Andrea


  • 250 gram chestnuts cooked
  • 50 ml coconut oil melted
  • 4 tbsp almond cream
  • 1 tbsp honey
  • 1 pinch salt
  • 2 tsp golden rum optional
  • 20 pcs cherry compote or rum soaked cherries
  • 100 gram 85% chocolate melted


  • Put all ingredients into food processor and blend for about 4 minutes, until creamy.
  • Cover the bowl with cling film and put it into the fridge for 2 hours.
  • Take walnut size of the dough and shape into balls by wet hands.
  • Make a hollow in the middle of the ball with finger and place 1 piece of cherry to the center. Then make ball again. Repeat until the cream runs out. This portion is enough for 18-20 balls.
  • Place the balls on a flat plate but not tightly. Cover with cling film and put them into the freezer for 1 hour.
  • Melt the chocolate above steam (Bain-Marie).
  • Dip the cold chestnut balls into the melted chocolate.
  • Then put the chocolate covered chestnut balls into the fridge for at least 1 hour, until the chocolate is hard. Enjoy!