Vegan Strawberry and Oat Bonbons

Create fresh, bright bonbon fillings with Chef Melissa Coppel’s Vegan Strawberry and Oat Bonbons recipe

Under a rich layer of dark chocolate, these vegan strawberry and oat bonbons conceal a crunchy filling bursting with fresh berry notes.

Chef Melissa makes a peeled almond paste, as well as an oat chocolate, and mixes them with freeze-dried strawberry powder and strawberry chunks.

This versatile fat-based filling, which you can adapt to any fruit, becomes a crunchy, light bite thanks to a good dose of Rice Krispies—or any other cookie/cereal ingredient you can think of.

The best part? You can cut this strawberry and oat filling into traditional bonbon cubes or candy bars—or even scoop it into silicon molds.

Plus, you don’t have to enrobe them to make them shelf stable.

With their natural pink color and addictive texture, which calls Strawberry Rice Krispies to mind, these bonbons are fun and irresistible.

Explore Chef Melissa Coppel’s vegan strawberry and oat bonbons today.