How can I adjust the spiciness of these bonbons?

You can easily adjust the heat by using more or less chili flakes according to your preference. Start with a pinch and add more if you like a stronger kick.

Can I use a different nut butter for the filling?

Yes, you can substitute peanut butter with another creamy nut butter like almond or cashew butter if you prefer, ensuring it's smooth for easy mixing.

How should I store these raw chocolate bonbons?

After setting, store your bonbons in an airtight container in the fridge overnight or for several days, or in the freezer for longer storage.

Do I have to use a silicone mold for these bonbons?

While a silicone mold makes for easy release and classic bonbon shapes, you could also use a small lined tray and cut the set chocolate into squares, though the presentation would differ.

1.9K Views 1 year ago

Super Easy Raw Spicy Chocolate Bonbons
[Vegan]

ML By: Maria Loghin

Author Bio

Tasty, elaborate, elegant, and surprising vegan food. I’m Maria, a vegan foodie who loves to... Read More

Order with Instacart Download Our App

Close-up of Super Easy Raw Spicy Chocolate Bonbons, dark brown with a hint of red chili flakes, arranged on a small plate.

For brands

Want to reach our audience?

Partner with One Green Planet →

Discover more recipes with these ingredients

Super Easy Spicy Chocolate Bonbons [Vegan, Raw]

Dairy Free

Vegan

Ready to make some delicious, sweet/spicy raw vegan treats? I recently discovered that you don't need much to make raw vegan chocolate, just some cocoa powder and cocoa butter (no milk!). In this recipe I also used peanut butter, ground hazelnuts and a pinch of chili.

Ingredients You Need for Super Easy Raw Spicy Chocolate Bonbons [Vegan]

30g ground hazelnuts
1/2 tbsp peanut butter
50g raw cocoa butter
3 tbsp raw cocoa powder
1-2 tbsp raw agave syrup
pinch chili flakes

Order with Instacart Download Our App

How to Prepare Super Easy Raw Spicy Chocolate Bonbons [Vegan]

Melt the cocoa butter over a bain marie.
Slowly stir in the cocoa powder and the agave syrup, and take off the heat.
In a bowl, mix together the ground hazelnuts, the chili and the peanut butter.
Slowly pour the chocolate mixture into a silicone mold, filling the bonbon holes half way.
With a teaspoon, scoop some of the peanut butter mixture into each hole. Top off your bonbons with another layer of the chocolate mix.
Stick in the freezer for a couple of hours or leave in the fridge overnight.