Go Back
Print

Raw Mint Chocolate Spirulina Bonbons

15 bonbons

Ingredients

  • 1/2 cup sprouted raw almonds
  • 1/4 cup sprouted raw almond butter
  • 6 medjool dates
  • 2 tbsp raw cacao powder
  • 1 tbsp organic spirulina powder
  • 1/4 tsp natural peppermint flavouring
  • pinch of Himalayam pink sea salt
  • 200 grams raw dark chocolate, finely chopped

Instructions

  1. Line a baking sheet with wax or parchment paper.

  2. Pulse almonds in a food processor until fine. Add the remaining ingredients, except the dark chocolate, and pulse until well combined.

  3. Take a tbsp at a time of the mixture and roll into balls or place into a silicone candy mold in your desired shape. I used a dome shape. Freeze for 20 minutes and remove once firm.

  4. Begin the chocolate coating, fill a pot with 2 inches of water and bring to a simmer. Place the chocolate into a bowl that can sit on top of the pot, making sure the bowl doesn’t touch the simmering water. Melt the chocolate using a candy or infrared thermometer to make sure the chocolate doesn’t heat above 115 ° F, so it remains raw. You may need to remove the bowl from the pot before all the chocolate has melted and coax it with a silicone spatula to ensure it doesn’t overheat.

  5. Once chocolate is melted and cooled a little bit, to ensure the chocolate isn’t too thin, dip the bonbons to coat. Place on lined baking sheet. Once you have coated all the bonbons, put the baking sheet in the fridge to set, about 30 minutes.

  6. Remove from fridge and enjoy!

Recipe Notes

*Bonbons can be stored in an airtight container in the fridge for a week or in the freezer for 3 weeks.