If you’re looking for some quick Christmassy dessert for the weekend, you can definitely steal the show with these. They are a lot easier to make than they look, and that’s a bonus. We tend to forget about our refined sugar intake during the holidays (or let’s just admit: we just don’t care), but these bonbons require no extra sugar. You can also smuggle some extra goodness into them by adding maca powder. Good idea to put them into small cellophane bags, seal them with a pretty ribbon and treat your favourite people with them.
To be honest, I much more preferred the dark chocolate bonbons, because the bitterness of the dark chocolate just works better for me. My husband on the other hand, loved the white chocolate ones. You might even want to leave them bare, it’s up to you.
250g dried, pitted dates
100g grounded walnuts
20-22 glacé cherries (same number as bonbons)
2 heaped tsp of Indigo Nutrition Organic Maca Powder
200g dark chocolate
200g white chocolate
Choice of sprinkles to decorate
With your food processor whizz the dates until they form a thick paste, sort of like a dough. Add the grounded walnuts and the maca powder by kneading them into your date-paste. When ready, start forming little balls with your fingers. Take a bit of a mixture and squash it between your fingers to get a little square. Put a glacé cherry in the middle of it and fold the sides. Make it smooth and even by rolling it around between your palms. Here’s some pics:
You should be getting 20-22 little balls.
Melt the chocolates in a heat proof dish above hot water (not boiling water though, keep the heat very low). Place your bonbons into the melted chocolate and cover them well. I found, that a simple fork works the best for this. Place them on a dry, smooth surface like a sheet of baking paper. Sprinkle your choice of decoration on the top of them. The best, if you could put them in the fridge for a few hours. The whole process should take you only an hour. Enjoy.