Wednesday, November 7, 2007

Making bon bons

Yesterday, I spent the majority of my time helping my church make bon bons as a fundraiser. We've always made 5-oz. personalized chocolate eggs for sale at Easter time, and due to their overwhelming popularity, we have since branched out to include bon bons for the Thanksgiving and Christmas holidays.

The bon bons come in four flavors: buttercream, coconut, chocolate and peanut butter. They smell delicious. Many of the candy mixers, molders, dippers and decorators are tempted to create an occasional "dud" so that they can have a test taste.

But as for me, I do not partake in their sampling. For one, they are made with real butter, and two, I've been doing such an excellent job of staying raw this year, which has inspired me to make my own bon bons to share. I just need to find the perfect recipe.

In the meantime, I'll have to satisfy my cravings with some of my raw favorites. The easiest substitution is just a mix of raw almond butter with cocoa powder, vanilla, agave nectar and sea salt.

Another simple raw sweet confection is the raw chocolate macaroon from Raw Food Real World, one of my all-time favorite raw recipe books. They are made with cocoa powder, coconut oil, maple syrup (Grade B, of course) and coconut flakes. And, if you don't feel like making them yourself, you can always purchase them off the website. They also come in blonde (the vanilla version).

I've also been thinking about making the hazelnut chocolate snowballs on the Kristen's Raw blog.
I just need to get my hands on some raw hazelnuts first.

Back to the Daily Raw Cafe again, Teri has posted a yummy looking raw version of a raw Milky Way bar, called the "Legally Raw Bar." I'll definitely have to try that one, as well as the Tootsie Rawls recipe I also found on the web, although I can't recall its origin. But, of course, you can find it on

Now, I've saved the best for last. I've been dying to make the Super Candy on the Freshtopia vlog. Tanja, you've really outdone yourself with this one. All I'm missing is the He Shou Wu, which is obviously something I can't just pick up at the local store. I guess I'll have to order some asap.


Tanja Andrews said...

Thanks for the mention! SuperCandy is delicious even without the He Shou Wu, but it is fun to make something so over the top with good stuff sometimes! : )

shannonmarie said...

You're welcome, and thank you. I'll post my results once I try making the recipe :-)