Chocolate Bonbons
These give you that chocolatey sweet taste without playing havoc with your blood sugar. They also make a lovely Christmas present – if you can stop yourself eating them, of course!
Adapted with thanks from Breaking the Food Seduction by Neal Barnard, M.D.
Photograph courtesy of http://flavourphotos.com/
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Total time
20 minutes
Meal
- vegan-desserts
Ingredients
- 4 tbsp agave syrup or brown rice syrup – the former is sold in large supermarkets and both are sold in good health food shops
- 4 tbsp natural almond or peanut butter
- 1½ tbsp unsweetened cocoa or carob powder
- 1 tbsp organic rapeseed (plain vegetable) oil
- ½ tsp vanilla extract
- 2 rice cakes, finely crushed OR 30g/1oz puffed or crisped brown rice cereal
- Optional extras:
- 1 tbsp dried fruit, chopped fine
- 1 tbsp brandy or whisky
Instructions
- Place syrup, nut butter, cocoa or carob powder and oil in a medium saucepan. Warm over low heat until melted and well combined.
- Remove from heat and stir in vanilla. Add optional extras now if using.
- Using a sturdy wooden spoon, stir in crushed rice cakes or rice cereal until thoroughly incorporated. Let the mixture cool until it can be handled easily.
- Roll between your hands into marble-size balls. Place each ball as it is formed on a sheet of baking parchment or petit four case.
- Store in an airtight container in a cool place or fridge. Will keep for about 7-10 days in the fridge.
Optional extras / notes
20 minutes
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