Enjoy these no-bake, decadent, and drool-worthy peanut butter & jelly raw chocolate bonbons anytime! Eating them is like taking a bit of a gooey chocolate-coated peanut butter & jelly sandwich and immediately brings you back to your childhood. The biggest challenge that comes with making this dessert is not devouring them all immediately after they’re finished!
- 1 1/3 cup instant oats
- 1 1/4 cups almond flour
- 1/4 cup maple syrup
- 2 tablespoons melted coconut oil or almond oil (both work beautifully!)
- 1 1/2 teaspoons vanilla extract
- ¼ cup creamy peanut butter
- ½ cup frozen or fresh raspberries, room temperature
- 1 tablespoon chia seeds
- Raw Chocolate Coating Ingredients
- 6 tablespoons cacao butter
- 1/2 cup cacao powder
- 1/2 teaspoon vanilla extract
- 1/4 cup maple syrup
- a dash of salt
- Start with the shortbread as the first step in making these heavenly bonbons. To do so, simply toss the ingredients from the oats to the vanilla extract in a food processor and blend until you have a course meal. Set aside while you prep the remaining items.
- To make the filling, start by making a chia jam. Simply mash the raspberries into a paste, stir in the chia seeds, and let the seeds expand for the next 5 or so minutes. Stir as needed to spread the chia seeds evenly during this time and to avoid any clumping. Have your peanut butter handy, and you’re ready to start forming the bonbons!
- I find that the easiest way to make the bonbons is to put a large spoonful worth of shortbread dough into one hand, flatten it with a spoon, add about ¼ teaspoon each of the raspberry chia pudding and peanut butter, then carefully form a ball of dough around the filling. Handle those babies with care! you’ll want to be very careful as the ball will be very soft at this point. When you’re finished, set each bonbon ball on a parchment paper-lined sheet and place in the freezer while you make the raw chocolate coating.
- To make the raw chocolate coating, heat a double boiler (I normally place a metal bowl inside a small pot filled with about an inch of water) and heat over low-medium. Add the cacao butter, stirring as it gently melts, then stir in the cacao powder, vanilla extract, maple syrup, and sea salt. Remove from the heat, and set aside. Remove the bonbons from the freezer, dip them in the chocolate mixture to coat completely, and let them set in the freezer for about 10 minutes, before enjoying. Store covered in the fridge or freezer for up to a week.