*last moment xmas dinner tip!*
For carefree bonbon munching; try out this easy and yummy recipe. Goes great with Xmas-afters (liquor & coffee) too ; )
No baking, gluten-free, vegan, no refined sugars, low fat
” Workout is easy, the real challenges are faced in the kitchen”-as I stated in my other post, I totally disagree. Eating low-fat, slow-carb nutritious food is easy. I love meat, veggies and fruit so there’s no challenge there. I’ve never had a great craving for sugary sweet desserts, lucky me. I love chocolate, the darker the better -so no real challenge there either (+75% cacao chocolate falls into the category of ‘healthy fats’, like avocado and nuts).
BUT. I love bonbons too. The ones filled with praline. Fudgy stuff. Ohyeahbaby!
No challenge either! Try out this delicious bonbon recipe, with loads of alternatives!
Ingredients (for 15-20 bonbon balls):
-Dates (at least 6)
-agave oil or mild olive oil (not extra vierge)
-organic Agave syrup (organic honey will do too)
-100gr hazelnuts or pistachio nuts
-pure cocoa powder
Unpit the dates, put them in the grinder or blender together with the nuts (be sure your blender can chop nuts) . Then add the oil and syrup (how much?-add carefully until you get a good sturdy, doughy mixture. If you like sweet, add more syrup than oil. I go for a 50-50%). Then add 2 big tablespoons of cocoa powder and mix thoroughly.
This your bonbon. It’s really that easy!
Now roll the dough into little balls, and roll/cover them with (examples):
-dark chocolate (+75%) chippings
-or dip them into melted dark chocolate
Then put the bonbons in the freezer for at least an hour. Always keep them in the freezer; that way they’ll have a better texture and are always ready when you need them 🙂
I like adding rum to the mixture: then cover with coconut. Whiskey to the mixture I cover with plain cocoa. Adding chopped raspberries, mint or orange is also delicious; I cover those with melted chocolate. By the way: turning the mixture into bonbon balls is also just an example. You can also make brownies with the same recipe; just change the shape!
December 24, 2013 at 16:48
Reblogged this on Jane Doe (at-your-service).