Recipes courtesy www.doctorandchef.com
Makes 15 bonbons
2 cups vegan dark chocolate chips
1/2 cup raisins
1/4 cup chopped pecans or macadamia nuts, toasted
1/2 cup coconut flakes, toasted
1/4 cup almond or peanut butter
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
Pinch cardamom powder
1. Place chocolate chips in a double boiler on medium-high heat until chips are melted, stirring frequently. Place in a large bowl.
2. Set aside ¼ cup of the toasted coconut to sprinkle on top of cookies. Add remaining ingredients to the melted chocolate and mix well.
3. Measure out 15 servings with a small scoop, and place on a parchment paper lined or well-oiled baking sheet. Top with remaining ¼ cup coconut. Refrigerate until cool.