Use the rest of the Peanut Butter Caramel Sauce made to drizzle upon Peanut Butter French Toast in these beautiful little treats, wrapped in a thin chocolate shell. And fear not: this recipe can easily be doubled or even tripled if you’re a chocolate fiend like me. —CS
MAKES 9 BONBONS
½ cup (60 g) unsalted dry-toasted pecan pieces
½ cup (40 g, weight will vary) vegan cornflake-type cereal with granola clusters (I like Peace Vanilla Almond)
¼ cup (70 g) Peanut Butter Caramel Sauce
Pinch of coarse kosher salt
¼ tsp pure vanilla extract
1¾ oz (50 g) vegan semisweet chocolate, chopped
1½ tsp (7 g) coconut oil
Place the pecans in a food processor, and pulse to grind them to a breadcrumb-like consistency. Add the cereal and pulse until ground to a coarse consistency as well. Add the caramel, salt and extract. Pulse until combined. The batter should hold together rather well when pinched, but might still be somewhat sticky. Refrigerate it to firm it up.
Line a small plate with wax paper. Use 1 packed tablespoon (25 g) to shape into spheres, and place the spheres on the wax paper. You should get 9 bonbons in all. Freeze them for about 30 minutes.
Prepare the chocolate coating by melting the chocolate and oil in a double boiler, stirring to combine. Let it cool just slightly. Use a fork or a toothpick to roll the frozen spheres into the chocolate. Let the excess drip back into the bowl, and place the bonbons on the wax paper. Refrigerate them for a couple of hours before serving. Keep refrigerated until ready to eat, and store any leftovers in an airtight container for up to 3 days.