Oh, look at these colorful healthy Rainbow Mulberry Bonbons! Bursting with vibrant colors and fruity goodness. If you feel like treating yourself to one of those, keep reading! A while back I did a post on raw baking hacks and the tools I use and you might remember the part where I told you that I get quite creative when it comes to chocolate and cake moulds.
I literally re-use all kinds of food packaging that otherwise would go into the bin without even thinking about it. Most of them make terrific moulds featuring unusual shapes. My favorite re-usable mould? Definitely chocolate box inserts, or a chocolate box tray, is this how you would call it? I am sure you know what I am talking about! They have the most unusual shapes and you can get super creative, plus let’s not talk about the money you save for buying fancy shapes all the time. You should see my small collection of chocolate box insert in my kitchen! Super wacky right? These inserts are made from soft bendable material (I know its plastic and it’s the only part I don’t like about it but we are reusing so that’s at least something). So before you open a box of chocolates next time check out the insert! So perfect for chocolates, freezer desserts, or even ice-cream bonbons – which brings me to the topic of this blog post.
You can tell I was in the mood to create something colorful and a very pretty chocolate box insert was perfect to shape these Rainbow Mulberry Bonbons. The base is an easy cashew cheesecake dough with a squeeze of fresh lemon and some selected fruit powders which you could easily exchange for fruit puree.
One thing to note here to get these bonbons that colorful marble effect is once you filled in 4 colors of dough make sure you swirl it around in your hand a bit. You could always grab a fork and create some extra swirls. The bonbons are perfect when enjoyed straight from the fridge. They go perfectly with a glass of my clean matcha.
Rainbow Freezer Mulberry Bonbons (makes 8 large-ish bonbons)
- 1 cup cashews (soaked in warm water overnight)
- 1/2 tsp vanilla paste
- 1 tsp. lemon juice
- 3 tbsp. maple syrup (add more if you like it sweeter)
- dash of salt
- to colour the bonbons I used: 1 tsp. dragonfruit powder, 1/4 tsp. matcha powder, 1/4 tsp. blue spirulina powder
- 8 fresh mulberries or 8 berries of your choice
Blend the cashews with the lemon juice, vanilla, and maple syrup. Also add a dash of salt here! Divide into 4 bowls. Add 1/2 teaspoon of each powder to a bowl, leaving the last bowl as it is. Now you have got one pink/purple, blue, green and one natural bowl. Fill the cashew mix into the moulds with a teaspoon alternating the colours. Once your mould is filled swirl it around a bit in your hand so you get a nice marble effect.