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red-purple raspberry filling shows from half-bitten chocolate

Shake your BonBon Truffle Recipe

Prep Time 15 minutes
Refrigeration or freezer time 2 hours

Ingredients

Raspberry Cream Filling

  • 1/2 cup soaked cashews soak for at least 2 hours; the longer the softer the cashews will be, making it easier to puree smoothly
  • 1/2 lemon between 1-2 tbsp or enough that the purée is smooth
  • 5 oz frozen raspberries
  • 1 tbsp coconut oil in liquid state
  • 2 tbsp coconut nectar substitute: maple syrup
  • 1/2 tsp vanilla extract

Chocolate

  • 1/2 cup coconut oil up to 3/4 cup for smoothness
  • 1/2 cup cacao powder I like using Sunfood's cacao
  • 1 tsp vanilla bean paste
  • 1/2 tsp himalayan pink salt
  • 2 tbsp  maple syrup
  • 1 tbsp coconut nectar

Instructions

  1. Use a high speed blender (I used my trusty Vitamix) to blend all of the ingredients together until smooth. This should take about a minute on high or on the Vitamix Smoothie mode.

    *If you are not using a high speed blender, I would strain out the seeds through a fine mesh strainer or cheesecloth to create a coulis.

  2. Spread evenly in an 8x8 square pan and refrigerate for an hour.

    *If you are not using chocolate molds, freeze the pan for 2-4 hours until they can retain a shape, then scoop out with a melon baller and dip in the chocolate instead of using the mold.

  3. In a bowl, mix the chocolate ingredients together and use only 1/2 cup of coconut oil to start. If the texture is more like a ganache, add up to 1/4 cup more of coconut oil to make it a bit more runny. Otherwise, it won't spread smoothly.

  4. Spoon 1/4 of the chocolate mixture into each mold. Then, refrigerate for 10 minutes. I put the molds on a cookie sheet to keep the chocolate level.

    Tip: Make sure the chocolate is in all the crevices by lifting and tapping the mold.

  5. Take the molds out of the fridge and spoon the raspberry cream into the molds. Careful not to touch the cream to the sides or you will have a hole in your bonbons.

    red-purple raspberry filling in chocolate mold

  6. Cover the rest of the molds in chocolate and ensure that all the sides are covered in chocolate. It's okay if the chocolate gets everywhere on the mold. It'll peel off!

  7. Refrigerate for at least 2 hours. Or, freeze. They taste like a raspberry ice cream center when you freeze it. YUM!

  8. Share with your friends and some cappuccino!

Recipe Notes

These will keep better out on a serving plate if they are frozen to start. They will last about 3 hours out. After that, they will begin to lose their shape at room temperature...unless your house is freezing with crazy weather. ;)