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  • Writer's pictureChef Martha Morgan

Valentine Bonbons Gluten-Free Allergy-Friendly And Can Be Made Vegan Recipe!

On February 9th, I was on a local news show called Wave Country with Dawn Gee. I hope to have the video on my YouTube channel as soon as I can convert the file and upload it. Fingers crossed I can make that happen. So even if the Tech Gods don’t smile down upon us. I am excited to share the recipe I shared on live TV with Sarah from Rainbow Blossom Natural Food Markets. We were invited to the show to inform everyone of our live/Virtual cooking classes and other significant virtual events that Rainbow Blossoms Wellness Center organizes. All the ingredients in the recipe can be found at Rainbow Blossom Natural Food Markets.

Chef Martha with Allergy Dragon getting ready for Wave3 with Dawn Gee


1 cup Hemp seeds shelled

½ cup ground Flaxseed (or Chia)

¼ cup dried cherries

2 tablespoons Pomegranate Powder

3 to 4 tablespoons honey or brown rice syrup

1tsp vanilla extract

¼ tsp salt

Chocolate coating

1-10 oz bag of Chocolate chips I am using Enjoy Life(or candy coating that is safe for you)

1 to 2 tsp of palm shortening or coconut oil

Let’s Get started!

In a food processor, you will add in the dried fruit, vanilla, and flax blend for 1 minute, Then add Honey, Hemp seeds, salt, and pomegranate Powder. Pulse on and off for 1 minute, and scrape the sides. Then blend on Medium for about 2 minutes, and then blend on high for about 2 more minutes till the mixture is similar to play-dough. Scoop into ⅔ oz balls or small cookie scoop size onto parchment paper. Refrigerate the mixture after it has been scooped for approx 15 minutes.

To melt the chocolate, place the shortening in a double boiler. (Can use the microwave and heat for 30-second intervals while stirring in-between time) Then drop the chocolate chips into the double boiler when the shorting has melted. After about 1 to 2 minutes, the chocolate will be fully melted, and you can dip the bonbons in the chocolate. I use a fork to get my chocolates out of the bowl and place them on parchment.

Valentine Bonbons as seen on Wave3 News with Dawn Gee!

As the chocolate is cooling, you can decorate with holiday sprinkles, matcha powder, pomegranate powder, or more cocoa powder. It will take a few hours for the chocolate to fully set at room temperature. You can store it on the counter for 3 days in an air-tight container or the refrigerator for up to 7 days if they last that long.

Sarah and Chef Martha on Wave3 News!

Sarah and I had a blast at Wave3 News on Wave Country with Dawn Gee. It was both of us our first time being on Live TV, which is way faster than shooting a YouTube video by yourself! The entire staff was professional, kind, and helpful on the set of Wave3 News. I was a little over the moon by Dawn Gee; she is just as kind as you imagine her to be. Thank you for inviting us!

All of us at Allergy Dragon hope this recipe helps to tame your Allergy Dragon. I want to see pictures of how you decorate your Valentine Bonbons! Like this recipe, and share with anyone you think would enjoy making these Bonbons.

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