World-traveling chef, mama, sustainable lifestyle leader, and passionate food educator.

Mafalda Pinto Leite | Chocolate and Rasperry Bonbons
These bonbons, made of raw chocolate and an almond butter filling are out of this world. You can store them in the freezer and eat them whenever you need that midday sweet (without the guilt, of course).
chocolate, rasperry, bonbons, mafalda pinto leite, almond butter, coconut oil, cocoa butter, chaga, raw vanilla powder, cardamom
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Chocolate and Rasperry Bonbons

Chocolate and Rasperry Bonbons

These bonbons, made of raw chocolate and an almond butter filling are out of this world. You can store them in the freezer and eat them whenever you need that midday sweet (without the guilt, of course).

Makes

12

You'll need

12 small chocolate molds</br> 12 raspberries

Chocolate

125g cocoa butter, melted</br> 2 Tbsp. coconut oil, melted</br> 4 Tbsp. raw cacao powder</br> 2 Tbsp. of seeter of choice (maple syrup, raw agave, etc)</br> pinch of raw vanilla powder</br> pinch of sea salt</br> Optional: 1 tsp of Chaga

Almond filling

125g raw almond butter (or peanut butter)</br> pinch of ground cardamom</br> pinch of raw vanilla powder</br> 2 Tbsp. sweetener of choice</br> pinch of sea salt

Method

Start by making the almond filling, place all the ingredients in a small bowl. Mix well. Store in the freezer for 20 minutes to harden but still malleable. Make 12 small balls from the mixture and place on top of parchment paper. Store in the freezer until needed.</br> To make the chocolate, in a small bowl place the melted cocoa butter and coconut oil. Add the remaining ingredients. Mix well. Taste and see if it’s sweet enough for you, adjust if necessary. Transfer the chocolate mixture into a jug (to make it easier to pour into the molds).</br> Place one almond butter ball inside each mold. Gently pour the chocolate mixture, filling 3/4 up the side of the ball, you want to be able to see a bit of the ball popping out. Place a raspberry on top of the almond filling. Do the same for the remaining molds. Place in the fridge for 30 minutes or until the chocolate hardens. You can store them in the freezer for up to 3 months (though they’re impossible to resist for that long).

Date

May 22, 2016

Category

Desserts, Snacks