VEGAN CASHEW BUTTER BONBONS

These are absolutely luscious and not that hard to make as – believe it or not – you won’t have to temper chocolate to make them. The silicone mold is also optional, you can use mini-muffin tins, although I am not sure how easy or tricky it might be to get the bonbons out.


VEGAN CASHEW BUTTER BONBONS
(inspired by Vegan Treats)

115g cacao butter
3 tablespoons cocoa powder
3 tablespoons maple syrup
3 tablespoons creamy cashew butter
gold luster powder to decorate (optional)

If using gold luster powder, brush the inside of the molds with it. Reserve.

Melt the cocoa butter in the microwave using very low power. As soon as it melts, stop heating it. Stir the cocoa powder and maple syrup. Pour the mixture in the molds filling it halfway. Place the mold in the fridge for about 15 minutes to set.

Remove from the fridge, spoon a small amount of cashew butter in the center of each cavity, then pour the remaining chocolate on top to cover completely the cashew butter. Place in the fridge for at least 30 minutes before un-molding the bonbons. For added safety, I like to place the mold in the freezer for 5 minutes.

Store in the fridge for about 10 days. They stay well at room temperature for at least a couple of hours.

ENJOY!

to print the recipe, click here

Comments: This is really super easy and the results go beyond the effort by a long shot. I do not have a link for the mold which I’ve had for a long time, but many different shapes and sizes will work, just do a search online. They will stay good in the fridge for a long time, but won’t melt at room temperature, I actually left them sitting over a counter for a couple of days and nothing bad happened. The best option if you make them is to store them in the fridge and bring them to room temperature for one hour or so before indulging.

ONE YEAR AGO: Turkey-Bison Jalapeño Chili

TWO YEARS AGO: Chocolate Bonbons with Mango-Ganache Filling

THREE YEARS AGO:  Giant Cookie Meets Mousse

FOUR YEAR AGO: The Brazilian Battenberg

FIVE YEARS AGO: Salzburg Sourdough

SIX YEARS AGO: If I had One Hour

SEVEN YEARS AGO: Apple Cinnamon Oatmeal Cake

EIGHT YEARS AGO: Sourdough Rye Bread with Flaxseeds and Oats

NINE YEARS AGO: Apricot-Raspberry Sorbet: A farewell to Summer

TEN YEARS AGO: Marcela’s Salpicon

ELEVEN YEARS AGO: Pork Kebabs

TWELVE YEARS AGO: Fondant au Chocolat

TWELVE YEARS AGOGot Spinach? Have a salad!

2 thoughts on “VEGAN CASHEW BUTTER BONBONS

Click here to comment, love to hear from you!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.