Crunchy Almond Bonbons

 

Crunchy Almond Bonbons

1 cup almond butter
1/4 stick butter
1 teaspoon pure vanilla extract (optional)
1/8 teaspoon fine sea salt
1-1/2 cups powdered sugar
1-1/2 cups glutton free crispy rice cereal
9 ounces dark, bitter, or milk chocolate melting morsels
1 tablespoon coconut oil

What have we here, crunchy almond bonbons and finally have the recipe down pat. Melt butter and almond butter in microwave till just melted. Add vanilla if you wish. Stir in salt and powdered sugar. Add crispy rice cereal. Get in there with your hands and gently mix till blended take a small melon baller and scoop almond butter balls onto a parchment lined cookie sheet (which will fit in the freezer). When all batter is used up roll the scoops into balls and freeze for one hour or longer. I just eye balled the size of the bonbons which were larger than a melon baller.

When ready to coat balls, melt chocolate morsels and coconut oil in a steep sided bowl till barely melted. Watch closely and when some of the morsels are not melted just stir the mixture and those will melt from the residual heat. Place each ball on a fork and dip in chocolate till it's well coated with chocolate. Let excess chocolate drip off and place bonbon on a piece of parchment paper. Keep going till all balls are coated. Refrigerate bonbons till chocolate has hardened. Serve at room temperature. The number of bonbons depends upon how large you make the balls. I froze most of them because they are so addicting we would be tempted to eat too many at a time.