Crunchy white chocolate bonbon

If you’re already rolling your eyes at these heart-shaped bonbons, let me stop you right there. Trust me, I get it. I’m also not a big fan of Valentine’s Day.

However, if there’s something I like, it’s making little treats to my man. Not only because he deserves it but because the only part I really don’t like about this celebration is the ridiculous amount of materialism that surrounds it. I mean, Amazon just suggested I should buy my better-half a hair-dryer. Seriously?

Anyway… For me Valentine’s Day this year means white chocolate bonbons. The ingredients for this recipe are on the expensive side, so it’s really a treat. And for all the single ladies out there, please make these for yourself. And eat them without any guilt. They are almost good for you.

Ingredients for the white chocolate:

  • 50g cocoa butter
  • 50g creamy white almond butter (at room temperature)
  • 10g coconut oil (at room temperature)
  • 30g rice syrup (at room temperature)
  • 1 teaspoon vanilla extract


  • 25g pan-roasted macadamia nuts or hazelnuts
  • 35-40g crushed cookies


  1. Add cocoa butter and coconut oil to a bowl and melt over a water bath for 5-7 minutes.
  2. Meanwhile briefly cut your nuts into chunks and toast them in the pan for 5 minutes.
  3. Remove the oils from the heat and add almond butter, rice syrup, and vanilla extract. Whisk until completely incorporated.
  4. Pour mixture into a rectangular form (or if you prefer, a silicon form with little hearts) and add nuts and crushed cookies.
  5. Let it cool completely (around 30 minutes) and then pop in the fridge for at least one hour.


  • It’s important that all ingredients are at room temperature.
  • If your almond butter is not really creamy, it will affect the texture. So be aware.
  • I used homemade cinnamon cookies but since the recipe is already tricky, I’ll let you use store-bought ones. Just make sure they are neither too hard nor too soft. Simply sweet 🙂
  • The recipe yields at least 15 bonbons.

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