Spicy Raw Chocolate Bonbons

Maria Loghin

Prep Time: 35M
Cooking Time: 5M
Serves: 6

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  1. 1/8 cup ground hazelnuts
  2. ½ tbsp peanut butter
  3. 50g raw cocoa butter
  4. 3 tbsp raw cocoa powder
  5. 1-2 tbsp agave syrup
  6. Pinch chili flakes
  7. Silicone mould for making bonbons

You only really need cocoa powder and cocoa butter to make raw vegan chocolate. In this recipe I also used peanut butter, ground hazelnuts and a pinch of chilli. If you’re not a fan of spicy chocolate, try using cinnamon instead. That’s the great thing about raw chocolate, there’s plenty of room to be creative!


1. Melt the cocoa butter over a bain marie.

2. Slowly stir in the cocoa powder and the agave syrup, and take off the heat.

3. In a bowl, mix the ground hazelnuts, the chilli and the peanut butter.

4. Slowly pour the chocolate mixture in the silicone mould, filling the bonbon holes half way.

5. With a teaspoon, scoop some of the peanut butter mixture into each hole. Top off your bonbons with another layer of chocolate mix.

6. Stick in the freezer for a couple of hours or leave in the fridge overnight.



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