Raw Chocolate Vanilla Creme Bonbons


I made these decadent little vegan goodies at Easter, and the family (most importantly, my grandmother) went nuts for them. Super simple and no refined sugar!



They're made using raw chocolate that is created by cold-pressing the cacao bean, separating the oil from the protein and fibre. 

If you remember back from my last post, cacao contains potent antioxidants that destroy free radicals and is thought to improve heart function and can potentially lower the risk of developing disease. And don't forget that theobromine- the mild, non-addictive stimulant that may prevent depression.

Be prepared: the vanilla creme tastes like a rich vanilla custard. You'd never know it wasn't dairy.

I've added a bit of interest with the incredibly beautifying ingredient, maca. It's an endocrine adaptogen, meaning it contains the nutrients necessary to support normal hormone production, and thus, is beneficial for all sorts of imbalances like infertility, adrenal fatigue, PMS, hot flashes, menopause, and libido. It's high in minerals and essential fatty acids. And if you're concerned about the taste, don't be because you won't even notice it here. ;)

Here's the recipe:


  • 1 cup melted cacao butter
  • 3/4 cup cacao powder
  • 1/3 cup maple syrup
  • pinch Pink Himalayan salt

Vanilla Cream

  • 1.5 cup cashew nuts
  • 2/3 cup water
  • 3 tablespoons maple syrup
  • 1 tsp. maca powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon vanilla powder
  • pinch Pink Himalayan salt

I chose popable silicone-topped icecube trays for my bonbons. You could use any silicone-lined candy tray or something similar. 

You can also make them to be more like choco-pots with mini ramekins if you don't have trays at home. 

Soak the cashews in water for at least an hour before using.

Melt the cacao butter on low using a bain marie (or a glass bowl over a pot of water for those of you that are wondering what a bain marie is). Once melted, remove from the heat, add the cacao powder, salt and maple syrup stirring to combine into a smooth mixture.

Drain the cashew nuts and rinse with clean water. Place in a high-speed blender with the salt, water, syrup and vanilla. Combine well.

Into your trays, take turns to alternate pouring chocolate and spooning the cream into it.  Once each tray is full, place in the freezer to set for one hour.

Once set, remove from the freezer, allow to defrost for a few minutes and enjoy!