Blueberry and Almond Butter Bonbons

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A vegan, gluten-free and refined sugar-free dessert that everyone is going to love.

You need 6 ingredients to make this delicious and impressive chocolatey treat! They are quick and easy to make, but you’ll have to wait 5 hours for the filling to solidify in the freezer, before dipping them in dark chocolate. Don’t worry, they are totally worth the wait. You can then enjoy these straight out of the freezer or you can move them to the fridge. I actually prefer them slightly chilled or at room temperature. Because then the filling is going to be soft and jammy.

These Blueberry and Almond Butter Bonbons taste like a fancy, luscious dessert, but they are actually quite simple and fuss-free. I have these cute little molds, but if you don’t, you could try using small ice cube molds (or an ice cube tray), non-stick cupcake liners or silicone muffin cups.

For the filling I made a quick blueberry chia jam with a bit of orange zest. I then topped each bonbon with half a teaspoon of almond butter. I placed the filling in the freezer for 5 hours and then dipped the bonbons in dark chocolate.

These vegan chocolates will keep in the freezer for 1 month, though I don’t think they will last that long because these homemade bonbons are hard to resist.

If you try this easy dessert recipe, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you. We really do!

Blueberry and Almond Butter Bonbons

These delicious chocolatey bites are healthy-ish, vegan, easy to make and so incredibly delicious. They have a soft, fruity center and a dark chocolate coating. They are totally share-worthy and the most perfect sweet treat!

Prep Time 20

Freezing time 5

Servings 12 small bonbons

Ingredients

1 cup blueberries - you can use fresh or frozen
2 Tbsp water
½ tsp orange zest, tightly packed
2 tsp coconut nectar or maple syrup
2 tsp chia seeds
2 Tbsp almond butter
3.5 oz or 100 grams dark chocolate, roughly chopped

Instructions

Add blueberries and water to a small saucepan. Bring to a boil. Then lower the heat and simmer for 10 - 12 minutes.
Mash the blueberries with a fork, a spatula or a potato masher.
Add orange zest, coconut nectar or maple syrup and chia seeds. Stir until combined and simmer for 5 more minutes. The mixture should be quite thick by now and look like jam.
Turn off the heat and let cool.
Using a small spoon fill each mold with the blueberry jam. Don’t go all the way up, leave a little room for the almond butter.
Add ½ tsp of almond butter to each mold. And place them in the freezer for 5 hours. Or until completely frozen.
Once frozen, melt the chocolate. Place the chocolate in the microwave for 30 seconds on medium power. Stir and repeat until 70 – 80 % of the chocolate is melted, the rest will melt as you stir. Be careful not to overheat the chocolate, it will ruin the taste and texture.
Using a fork, dip the bonbons in the melted chocolate, shake off the excess chocolate and place them on a parchment-lined plate.
Place in the fridge until the chocolate settles and enjoy these tasty treats!
You can then enjoy these straight out of the freezer or you can move them to the fridge. I actually prefer them slightly chilled or at room temperature. Because then the filling is going to be soft and jammy.
Store leftovers in an airtight container in the fridge for up to a week or freeze them for up to a month.