Chocolate Coconut Bonbons

A delicious recipe for chocolate bonbons that are perfect to make at home. These easy-to-make keto dessert recipes will satisfy your sweet tooth in a healthy way, without the sugar! You won't believe how simple it is with this great step-by-step guide. Get ready to whip up these tasty little treats in no time flat.

Prep Time15

Cook Time0

Course: candy

Cuisine: American

Keyword: bonbons, chocolate coconut, keto bonbons

Servings: Servings

Calories: 128kcal

Equipment

1 Cake Pop Mold

Ingredients

1 ¼ Cups Lily's Chocolate Chips
1 Tablespoon Coconut Oil
1 Tablespoon Monk Fruit or sweetener of your choice
1 Teaspoon Vanilla Extract
½ Cup Shredded Unsweetened Coconut
2 Tablespoons Coconut Cream chilled

Instructions

Melt chocolate with coconut oil in a microwave for 45 seconds.
Place ½ -1 tablespoon of melted chocolate in each cavity of a 12 hold cake-pop mold. Be sure to cover the sides of the mold with chocolate. (See notes below for further instructions.)
Refrigerate them for 10 minutes or until the chocolate is hard.
For the filling place monkfruit sweeter, vanilla extract, shredded coconut and coconut cream into a blender and blend until completely combined.
You could avoid the blending part if you like the texture of the shredded coconut. In that case, just mix the ingredients in a bowl.
Add 1-1 ½ teaspoon of the filling to each each bonbon. Then cover with melted chocolate to the top of the mould.
Refrigerate for half an hour or until bonbons are hard enough to remove from the molds.
Keep them in the fridge for up to 10 days.

Notes

There are two easy ways to spread the chocolate in the mold.

One is to move the mold in circles for the chocolate to cover the sides, (better with the chocolate still hot).

Another way to do this is to use a spoon to coat the sides of each mold. If you go with this second option it works better when the chocolate starts to thicken.

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If you do not have a cake pop mold, you can also use a muffin tin.

Or, simply pour half of the melted chocolate into a parchment-lined bread pan, place the coconut filling on top, and pour the remaining chocolate over the top. (Allow each layer to harden before adding the next layer.)

Nutrition