Will you make these vegan dark chocolate bonbons with me?
Today I really fancied a quick, indulgent treat—no added sugars and just a few ingredients.
They are inspired by the classic chocolate salami, small truffles in a lighter version: no eggs, no butter, only simple pantry ingredients. They are prepared in very little time and can also be stored in the freezer, ready when needed.
Sweet crunchy balls thanks to the hazelnuts, indulgent with dark chocolate… shall we try them?
Here are a few other quick sweets:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 20 pieces
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the vegan chocolate bonbons
- 4 oz 75% dark chocolate (vegan)
- 2 tbsp sunflower seed oil
- 1.5 cups cookies (vegan)
- 2 oz hazelnuts (about 1/3 cup)
Steps
Finely chop the hazelnuts and crumble the cookies, leaving a few larger pieces to give texture.
Melt the chocolate in a bain-marie and let it cool for a few minutes. Then pour it into a bowl together with the cookies and hazelnuts, mixing well.
Add the sunflower oil in a thin stream, continuing to mix until you obtain a compact, homogeneous mixture.
With your hands, form small balls and place them on a tray. Let rest in the refrigerator for at least 2–3 hours, until well set.
A small tip: place them in paper cups only just before serving to avoid them releasing oil.Chop the hazelnuts in the mixing bowl for 5 sec. speed 7, add the cookies and pulse 4 times (they should be partly pulverized and partly remain in pieces).
Remove and set aside. Put the chocolate pieces into the bowl, chop and then heat 3 min. 140°F speed 1,
add the oil and mix for 5 sec. speed 1.
Finally add the previously chopped cookies and hazelnuts and mix counterclockwise for 20 sec. speed 4.With your hands, form small balls and place them on a tray. Let rest in the refrigerator for at least 2–3 hours, until well set.
A small tip: place them in paper cups only just before serving to avoid them releasing oil.
Tips
You can make a double batch and then freeze them.
