Very easy chestnut bonbons
It really does take only five minutes to make these easy vegan chestnut bonbons. Keep a jar of cooked chestnuts just in case!
I like this recipe both with carob and cacao. I love cardamom here, but I love cardamom in general. Feel free to skip it if you are not a fan of this spice.
The chestnut bonbons will keep in the refrigerator for about 72 hours.
- 100 g cooked chestnuts
- 2 tbsp carob powder or pure cacao powder
- 1 tbsp coconut oil, melted
- 1-2 tbsp agave syrup or maple syrup
- A pinch of powdered cardamom (optional)
Process all the ingredients using a blender or a food processor. You'll get a sticky "dough".
Form the bonbons by rolling a piece of the dough on a flat surface (round shape) or by compacting the dough in a rectangular dish and then cutting it in equal pieces (square shape). You can also use a silicon bonbon mould if you have one.
Refrigerate before serving for at least one hour.
Keep refrigerated for up to 72 hours.