An easy dessert made with the help of the fabulous Dessert Bullet again. I got this idea from the recipe booklet that comes with the machine. So this is my take on the recipe.
I really like the strawberry taste to stand out against the chocolate. Hence the reason for the high strawberry to banana ratio. But feel free to change it up...even the fruit you use. Heck, just banana would work great, maybe add in a little vanilla.
Anyway, please let me know below what you think if you make this at home. Go on make it your own!
Vegan Bonbons Recipe-
Strawberries- frozen sliced 2 cups
Bananas- frozen sliced 2 large
Chocolate (Vegan)- 5 ounces
Coconut Oil- 4 tbsp
1. Make ice cream filling. Load feed chute with frozen fruit, alternating banana and strawberries as you go. Once feed chute is full push down the plunger and catch the ice cream in a freezer safe bowl. Repeat until all of the fruit has been made into the ice cream filling. Push down ice cream into one solid layer in freezer safe bowl and immediately place into the freezer to firm up (about 5-7 minutes).
2. Scoop bonbons. Once the ice cream filling is hardened but not solid, take a small ice cream scoop and scoop into little balls with a flat bottom. The flat bottom shape for the bonbons will be easier to store, eat, and freeze. Once all of the ice cream is scooped place back into the freezer for another 5-7 minutes to firm up.
3. Make the Chocolate Shell coating. While the bonbons are in the freezer, heat a saucepan over medium heat with water only filling 1/3
of the bottom. Place coconut oil and chocolate together in a heat safe bowl. Place bowl over the warm but not boiling water to melt slowly. Continue to stir until all of the chocolate and coconut oil are well mixed and liquid. Once melted immediately take off heat and pour into a smaller bowl for the next step.
4. Coat the bonbons. Take the now frozen ice cream balls out of the freezer. Careful lift each bonbon and dunk into the chocolate shell coating being sure to flip to cover the entire surface of the bonbon. Lift the coated bonbon and allow the excess chocolate coating to drip off. Transfer back to the baking sheet and repeat until all of the bonbons are coated. Once coated place the bonbons back into the freezer for another 5 minutes just to finish hardening.
Serve and enjoy!
Thanks to the camera guy again! Here is a link to check out his work..
By- Kevin MacLeod