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These bonbons are waistline friendly, processed sugar free and utterly healthy. Pssst! They also contain a natural aphrodisiac love chemical … sexy time!
[dropcap]What[/dropcap] are you treating your lover/crush/girlfriend/boyfriend/[ insert] with this year? I was thinking about a chocolate treat like bonbons, since my love loves, LOVES chocolate. Quite a challenge, as he leaves out processed foods as much as possible. He also makes sure he incorporates enough vitamins, minerals and healthy fats. Seems that I have educated him well! 😉
So I decided to make my own bonbons, so I could make them sugar free and full of healthy nutrients. Admitted: also because I planned to steal a few bonbons and don’t want to worry about my waist line, since I need to be in good shape as a model.
My oh my, they have turned out so well! Not only are they super healthy and processed sugar free, they also turned out to be vegan and … very sexy and helpful in weight loss …
About the ingredients
The bonbons in this recipe are filled with a sugar free marmalade that I made myself. The ingredients of this marmalade are raspberry (rich in vitamin C and B11), lemon juice (rich in vitamin C) and chia seeds (rich in omega 3 fats). You can find the recipe for this marmalade here. Just substitute the blackberries for raspberries.
Heart shaped chocolate bonbons. I removed the top of the bonbons just for this photo, to give you an idea what the raspberry marmalade filling looks like.
Aphrodisiac nutrients in cacao
Did you know that raw cacao is called a love chemical? That’s because cocoa contains tryptophan, which has a positive effect on your mood and – whoohoo! – sex drive. A positive effect, that is. In addition, cocoa contains phenyl ethylamine, which acts as a neurotransmitter and mood booster. It is also sold as a supplement to help with weight loss.
Sounds all good, right? Get started with the recipe!
Sexy Raspberry Chia Valentine’s Chocolate Bonbons
For the outer layer – the layer of chocolate – you will need:
- silicone chocolate bonbon mold;
- small saucepan;
- spoon to stir;
- brush to coat the molds;
- 4 tablespoons of coconut oil in solid form;
- 6 tablespoons raw sugar-free cocoa powder;
- If desired, 1 tablespoon of maple syrup (this makes the chocolates slightly less waistline friendly). When you add maple syrup, only use 3 tablespoons of coconut oil.
Method for the outer layer:
- Put the coconut oil in the saucepan and let it melt over medium heat.
- If the coconut oil is a liquid form , add the cocoa powder. Stir well so that all the cocoa powder is well absorbed by the oil.
- Turn off the heat and let the mixture slightly cool, so it gets a little firmer shape , but still remains spreadable.
- Dip your brush in the mixture and coat the walls and bottom of the silicone molds (see video 1 below). It only needs to be a thin layer; you’re going to build up the layers by letting them harden out and add another layer multiple times.
- Put the mold in the fridge for 5 minutes to after each coated on layer to harden and coat with another layer. Repeat this about 3 times, depending on the thickness of the chocolate mixture and the desired thickness of the chocolate. I personally liked a thin chocolate layer, but made the bottom of each mold a little thicker than the sides.
- After coating the last layer, leave the mold slightly longer in the fridge, so you are sure that the sides and bottom of your bonbons have hardened out well . Meanwhile, you have time to make the filling.
- Leave a little of the chocolate mixture in the pan and with a lid, as you will soon need it for the bottom of the bonbons.
Dip your brush in the chocolate mixture and coat the walls and bottom of the silicone molds.
Ingredients needed for the sexy raspberry-chia filling*:
- small saucepan;
- 150g raspberries (or other red fruits of your choice , such as strawberries, cranberries, currants or pitted cherries. The sweeter, the better!)
- fork to mash the raspberries;
- 2 tablespoons chia seeds;
- 100 ml of water;
- juice of half a small lemon;
- if desired 1 tablespoon maple syrup (this will also make the bonbons a little less waistline friendly). Leave out 1 tablespoon water if you decide on using maple syrup.
* You can also use this recipe for blackberry-chia jam if you substitute the blackberries for raspberries.
Method for the raspberry chia seed filling:
- Put the fruit in the saucepan, add the lemon juice, maple syrup (if desired), chia seeds and water.
- Bring to the boil and let it simmer just so the fruit becomes soft and the chia seeds absorb the water.
- Mash the fruit with a fork and keep mashing and stirring until the mixture forms a smooth substance.
- Turn off the heat and let the marmalade cool down completely in the refrigerator.
- Get your bonbon mold from the fridge and fill each bonbon with a spoonful marmalade. Careful not to scoop the bonbons too full, otherwise it will be difficult to get the bonbons out of the molds.
- Heat the chocolate mixture again and make sure the mixture is liquid enough to pour over the bonbons, in the molds (see video 2 below). If necessary, add a little extra coconut oil to make the chocolate mixture more liquid.
- Close the bonbons by pouring a layer of the chocolate mixture in the molds, on top of the marmalade.
- Place the mold in the freezer and let the chocolate harden out for an hour. After that you can gently remove the bonbons from the molds.
- Keep your chocolates in the freezer and take them out an hour before you want to eat them, or keep them in your fridge.
- Feed them to your lover/crush/girlfriend/boyfriend/[ insert].
Close the bonbons by pouring the chocolate mixture in the molds, on top of the marmalade.
Happy Valentine’s Day!
Question of the day: how will you be celebrating Valentine’s Day with your love? Candle light diner? Bonbons? Hot bath tub? Or just like any other day, nothing special?
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