This White Chocolate Matcha Bonbon recipe is a great example of the possibilities that can be achieved with white chocolate and ganache. The ganache is enhanced with matcha green tea powder and a touch of rum, enrobed in a white chocolate coating then dusted again with matcha powder for a beautiful confection with subtle green tea overtones. Cocoa butter has a very small window of time between being too runny and too solid so remember to watch it closely before rolling the ganache into balls and later coating them in the white chocolate.

Ever since the eighties when two people were walking down the street in opposite directions, one eating a chocolate bar, the other eating peanut butter out of a jar, we've known that the two go together really well. We know this because the two people allegedly collided exclaiming, “hey you're chocolate's in my peanut butter!” “My peanut butter's in your chocolate!” This has been documented as a true occurrence because I saw it in a Reese's Peanut Butter Cup commercial once. I'm so thankful they had TV camera's rolling to get that on film. But what was up with the peanut butter in those things? It always tasted like it was the leftover peanut butter at the factory that was too low quality to actually be put in jars. And the chocolate seemed like typical mass produced American chocolate fare, over-sweetened and chalky which barely qualifies as chocolate to this chocolate snob.

With this Peanut Butter Bomb recipe I captured the essence of fine, natural peanut butter, combined it with some lightly caramelized sugar and Regular Vegan Butter or margarine, then covered it in a dark chocolate exterior, completing an irresistible vegan chocolate bonbon.

One of the reason marzipan goes back ages is because it's extremely versatile. It can be used for anything from  cake decorations, fillings in cookies and pastries or in this case, a center in this vegan bonbon recipe. A touch of almond extract brings out some extra flavor so it can compete on the same level as the chocolate. This recipe uses a chocolate mold. If you don't have one, place the marzipan balls in the freezer for an hour or so, roll them in melted chocolate, then place them on a parchment paper lined cookie sheet before returning them to the freezer for about another hour.

This Chocolate Orange Bomb bonbon recipe packs a seductive orange one two punch: They involve candied orange peel pureed with a kiss of Grand Marnier, mixed together with chocolate, then enrobed in a chocolate shell. This is a great vegan bonbon to have on hand when assembling your own box of chocolates for a special occasion.

These candies are soft and chewy and taste like Heaven on a plate! These vegan bonbons require no baking or cooking time, and are really easy! I hope you love this recipe as much as my family does!

Most people won't be able to guess that these Chocolate Covered Date Bonbons are just chocolate covered dates if you don't tell them. One thing that they will know is that they're amazing. You can tell them that you spent 13 hours making the filling in this vegan bonbon recipe and just leave it at that.

This beauty in this Pecan Bonbon recipe is it's simple preparation that brings complex flavors. These vegan bonbons utilize raw, unprocessed ingredients like dates, cinnamon, almond butter and coconut. It's a simple, fruit sweetened treat.