Prep 20 mins
Cook 0 mins
These are sweet little indulgences! Nut crusted, fruity confections sure to awaken your pleasure senses with every delicious bite! They will keep well for 2-3 weeks in the fridge, so make a great gift! Adapted from The Nut Gourmet Cookbook. Most people don't realize that the peanuts origin is South America! The ancient Incas of Peru first cultivated wild peanuts and offered them to the sun god as part of their religious ceremonials. Their name for peanut was ynchic.
- 1 1⁄4 cups almond meal
- 1 cup finely chopped prune
- 1⁄2 cup chunky peanut butter (unsalted is best)
- 1⁄4 cup maple syrup, plus
- 2 tablespoons maple syrup
- 1⁄4 cup carob chips (or semesweet chocolate chips)
- 1⁄4 cup coarsely chopped pistachios (or chopped salted roasted peanuts)
- Combine almond meal, prunes, peanut butter, maple syrup, and carob chips in a large bowl and mix well with a big wooden spoon. The mixture will be thick and stiff, but make sure to distribute the ingredients evenly.
- Place the chopped pistachios into a separate bowl. To make the bonbons, work with 1 teaspoons of the prune mixture at a time, and roll it into a smalll ball between the palms of your hands.
- Dip one side into the chopped pistachios and place it on an attractive serving dish with the pistchio side up. Continue rolling the remainder of the mixture in the same way until all the mixture is used.
- Serve immediately or cover with plastic wrap and chill in fridge.
- Stored in the fridge, the bonbons will keep for two to three weeks. Enjoy!
Made these as a trial run to making them again in about a week for a small group I host! Great tasting chewies, said my neighbors, since I'd taken half of the bonbons over there! A GREAT ADDITION TO MY SWEETS COUNTER! Thanks for sharing! [Tagged, made & reviewed as a kidnapped recipe in the Aus/NZ Recipe Swap #20]