• Angelica Larsson

Christmas bonbon | Gluten-free | Vegan | Christmas

Hello my lovelies! Christmas definitely is the time of year where chocolate bonbons are in the spotlight. I recall snacking on them when I was younger and by a mistake I managed to take a bite into a liqueur filled one with instant regret however as I've grown older I can see the appeal to these wonderful bonbons and I wanted to make a few of them myself.



1/2 dl (0.2 cup) rum

50g dried cranberries

25g almonds

200g almond paste

200g white chocolate

1 tbsp coconut oil

Juice of one lime


15-20 bonbons.


Chocolate glitter and crushed dried raspberries for decoration.


In a bowl pour in the rum and add the cranberries, we want them to absorb the rum over night.


The next day we will drain the cranberries if needed and then finely chop them along with the almonds. Pop them back into the bowl.


Make and indent in the almond paste and squeeze the juice of one lemon into it and gently fold and knead the paste allowing the lime to flavour it.


Roll out the paste and pour on the cranberry, almond mixture into it and again knead it together. Once it looks nice and even we will now roll them into balls, this should create about 15-20 of them.


Next we are going to melt our chocolate in a bowl add roughly chopped up the chocolate and microwave for 30 seconds and then stir in the coconut oil now microwave one more time for 30 seconds, then stir, then 15 seconds, then stir, then 10 seconds, then stir and this should temper your chocolate.


Dip the balls into the chocolate and place each ball on a baking sheet to harden. If you want to decorate them do it before they harden completely.


I am going to drizzle additional white chocolate and sprinkle them with chocolate glitter and crushed dried raspberries.


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