No Bake Dark Chocolate Almond Butter Bon Bons Recipes
5-INGREDIENT CHOCOLATE ALMOND BUTTER BALLS RECIPE BY TASTY
Here's what you need: almond butter, almond flour, dark chocolate, vanilla extract, sea salt
Provided by Tiffany Lo
Categories Desserts
Time 30m
Yield 10 balls
Number Of Ingredients 5
Steps:
- In a bowl, mix almond flour, almond butter, and vanilla extract. Create round balls using your hands.
- Place onto a baking sheet and chill for 20 minutes or until solid.
- In a microwave-safe bowl, melt the chocolate in 30-second intervals.
- Individually coat eat ball in the chocolate and place back onto the baking sheet.
- Sprinkle with sea salt, if desired.
- Chill until chocolate is set.
- Enjoy!
Nutrition Facts : Calories 157 calories, Carbohydrate 8 grams, Fat 13 grams, Fiber 2 grams, Protein 4 grams, Sugar 4 grams
CHOCOLATE ALMOND BONBONS
Make and share this Chocolate Almond Bonbons recipe from Food.com.
Provided by Sharon123
Categories Candy
Time 26m
Yield 48 cookies
Number Of Ingredients 8
Steps:
- Heat oven to 350*.
- In small saucepan over low heat, melt chocolate in milk, stirring occasionally until smooth.
- In large bowl, beat 1/4 cup sugar and margarine until light and fluffy.
- Blend in chocolate mixture and vanilla.
- Stir in flour and salt; mix well.
- Using rounded teaspoonfuls of dough, shape into ball.
- Place 2 inches apart on ungreased cookie sheets.
- Make an indentation in center of each cookie.
- Fill each with scant 1/4 tsp.
- almond paste; press dough around filling to cover.
- Bake at 350* for 9 to 11 minutes or until set.
- Remove from cookie sheets; roll in sugar.
- Cool completely.
- Yield: 4 dozen cookies.
ALMOND BONBON COOKIES
These bonbons remind me of England, with a touch of America. Dip cooled cookies into one frosting or each side into different frostings. Have fun adding any kind of sprinkle toppings you like. - Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Desserts
Time 32m
Yield 4 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in milk and vanilla. Gradually beat in flour., Cut almond paste into 12 slices (about 1/4 in. thick); cut each into quarters. Shape into balls. Wrap tablespoons of cookie dough around almond paste to cover completely. Place 2 in. apart on ungreased baking sheets., Bake 10-12 minutes or until golden brown. Remove to wire racks to cool completely., In a small bowl, mix vanilla icing ingredients until smooth. For chocolate icing, mix confectioners' sugar, cooled chocolate, milk and vanilla until smooth. Dip cookies in icings as desired; allow excess to drip off. Decorate with sprinkles. Place on waxed paper; let stand until set. Store in airtight containers.
Nutrition Facts : Calories 112 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 29mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
NO-BAKE DARK CHOCOLATE ALMOND BUTTER BON BONS
Steps:
- Seal graham crackers in a large ziplock bag and then just completely destroy them with the flat side of a meat tenderizer. Or a rolling pin or a mallet or your own two golden fists of fury, whatever you want, just beat the bejesus out of those crackers until you are left with a sack of graham cracker powder, which you may then pour into a large bowl. In a microwave-safe bowl, heat the almond butter and butter together until smooth; this should take no more than 1 minute of microwave time, in two 30-second intervals, mixing in between. Stir until blended, and then pour into the bowl with the graham cracker crumbs. Add powdered sugar to the bowl and mix it all together until combined into a dough. It will take some time to get all of the powdered sugar incorporated. Patience is a virtue. Roll dough into small, 1-inch balls and spread out on a baking sheet. You may want to line this with parchment paper to make the next step easier, but at this juncture that is not required. Stick into the fridge or freezer to harden. Melt dark chocolate chips (in a double boiler or in the microwave) and stir until smooth and perfect. Dunk each ball into the melted chocolate, and then return to the lined baking sheet. We like to do halfway in chocolate, but all the way would be, of course, totally allowed, because there is not such thing as too much chocolate. For the cleanest experience, dip balls by stabbing them with a long skewer and then placing them, skewer and all, back on the baking sheet. Keep it the fridge or freezer until ready to serve.
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