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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!
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Prep Time 20 minutes
Freezing time 5 hours
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.

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