The present study aimed to explore the functional components present in Bunchosia argentea fruit (pulp, peel, and seed) powder using Fourier Transform Infrared (FTIR) spectroscopy and assess its antioxidant activity using the DPPH method. Additionally, the nutritive value and phytochemical composition of Bunchosia argentea fruit were analyzed. The ultimate objective was to create a healthy convenience food suitable for individuals with diabetes mellitus in the pre-adult age group by incorporating Bunchosia argentea fruit powder into dark chocolate. The study was conducted at the Central Instrumentation Lab of The American College, Madurai, Tamil Nadu, and India. Bunchosia argentea fruits were collected, dried separately (peel, pulp, and seed) in a hot air oven at 50-60 °C over 2-3 days, and then powdered for further analysis. The FTIR analysis of the fruit powder samples revealed the presence of carboxylic acid, alkane, conjugated alkene, phenol amine, alkene, and primary alcohol functional groups. The proximate analysis of Bunchosia argentea fruit powder showed an energy value of 134 kcal, with the following nutritional composition per 100g: carbohydrates 12.6g, protein 2.2g, fat 8.3g, sugar 25.4g, vitamin 6.2mg, calcium 8.6mg, and β-carotene 0.5mg. Furthermore, the fruit was found to be rich in various phytochemicals, including flavonoids, terpenoids, alkaloids, phenolic compounds, tannins, anthocyanins, quercetin, and beta-carotene. Quantitative analysis of the phytochemicals in Bunchosia argentea fruit powder showed a total phenolic compound content of 18.3 mg GAE/g and total flavonoids content of 6.5 mg QE/g. To develop a palatable product, Bunchosia argentea fruit powder was incorporated separately into dark chocolate. Sensory evaluation using a point hedonic rating scale indicated that the chocolate with Bunchosia argentea pulp was most preferred by the panel members in terms of appearance, colour, flavor, taste, texture, and overall acceptability, as compared to peel and seed-incorporated chocolates. This study successfully formulated Bunchosia argentea fruit powder incorporated with dark chocolate as a potential healthy convenience food. The promising sensory characteristics and abundant phytochemical content suggest that this product may be beneficial in managing diabetes mellitus, heart disease, and certain types of cancer. Further investigations, including clinical trials, are warranted to explore the therapeutic potential of this formulation.