These chocolate coconut bon bons are the perfect mid-afternoon pick me up! They’re healthy, keto (optional), gluten-free, and as always, fully vegan. Keep them in the refrigerator or freezer for when those sweet cravings hit!
If you’ve never learned how to make bon bons then you’re about to acquire a skill that’s sure to win you numerous compliments whenever you serve homemade coconut bon bons to friends and family!
This vegan coconut bon bons recipe takes the classic bon bons candy and modifies it with simple vegan ingredient substitutions, but I bet no one would even realize – they’re that good!
These DIY bon bons are made with a decadent dark chocolate exterior, filled with a sweet and creamy coconut filling that’s truly irresistible. Enjoy these vegan bon bons as sweet snacks or dessert over the holidays or any time of the year!
What Are Vegan Bon Bons?
Traditional Bon bons are little chocolate balls filled with a sweet center. As time’s gone on and home cooks have adapted the recipe, bon bons can be considered a candy-like treat, either shaped into a ball or shaped by a mold, filled with a sweet center.
In this vegan coconut bon bons recipe, I’ve filled the silicone molded bon bons with a sweet coconut mixture, using 100% vegan-approved ingredients.
Is this Easy Bon Bons Recipe Keto-Friendly?
They absolutely can be! In fact, these chocolate coconut bon bons would probably be considered as fat bombs to those on a low-carb and keto diet.
As long as you choose keto-friendly dark chocolate, all of the ingredients used in making these DIY bon bons are keto-appropriate, making them ideal as an energy boosting sweet snack or dessert on a low carb, high fat diet.
What You’ll Need
- Dark chocolate (sugar free if keto)
- Monk fruit (you can also use maple syrup or regular sugar if not keto)
- Coconut oil
- Shredded/desiccated coconut
- Vanilla extract
- Coconut cream, chilled
How to Make Bon Bons
Break up your chocolate and place the chunks in a microwavable bowl along with the coconut oil. Microwave for 45 seconds.
Scoop around 1/2-1 tbsp of melted chocolate into each silicone mold, making sure to cover the bottom and sides of the molds. This mixture should make 12 small bon bons.
Pop the mold in the refrigerator for 10 minutes for the chocolate to set.
Meanwhile, pop the coconut cream, vanilla, coconut, and monk fruit into a blender and blend to combine. Optionally, you can simply stir the mixture if you like to keep the coconut texture.
Add 1 – 1 1/2 tsp of the filling to each chocolate cup.
Cover with melted chocolate (you may need to warm the chocolate mixture up again).
Refrigerate for half an hour or until bon bons are hard enough to transfer to a plate.
How to Store Chocolate Coconut Bon Bons
These DIY bon bons can be stored in a parchment-lined airtight container in the refrigerator for up to 10 days or in the freezer (either in a Ziploc bag once hardened, or an airtight container) for a couple of weeks.
If you intend to serve these vegan bon bons over the festive season to guests, I recommend making them as close to serving as possible, storing them in the fridge since frozen chocolate can discolor.
Variations on this Recipe for Coconut Bon Bons
- While I’ve used vanilla extract, feel free to use a peppermint extract if you intend making a batch for Christmas.
- Crushed candy canes can be sprinkled on top of the melted chocolate as well as shredded coconut for a winter holiday theme.
- Make round chocolate bon bons by hardening the coconut mixture in the freezer and then scooping it into balls and dipping those balls into melted chocolate. Use a toothpick or a fork for dipping/submerging the coconut mixture into melted chocolate.
- Instead of dark chocolate, use white chocolate to make white chocolate coconut bon bons.
Tips When Making This Easy Coconut Bon Bons Recipe
- It’s important that you melt the chocolate with coconut oil or even another oil that’s odorless such as canola oil. This helps to create a silky smooth melted chocolate consistency instead of ending up with lumps.
- Make sure to properly coat the sides of whatever mold you use with the melted chocolate. If you don’t, the coconut mixture in the center will be exposed on the sides and your treat could even fall apart.
- Don’t leave these homemade coconut bon bons out at room temperature for any longer than needed as the chocolate and coconut center risk softening. Place any leftovers immediately back into the refrigerator.
Other Easy Vegan Treats to Try:
- Vegan Chocolate Peanut Butter Cups
- Vegan Coconut Macaroons
- Peanut Butter Bliss Balls
- Vegan Chocolate Salami
- 1 1/4 cups dark chocolate (vegan & sugar-free - if keto)
- 1 tbsp coconut oil
- 2 tbsp coconut cream, chilled
- 1 tsp vanilla extract
- 1/2 cup shredded/desiccated coconut
- 1 tbsp monk fruit sweetener (or 2 tbsp maple syrup/sugar)
- Break up your chocolate and place the chunks in a microwavable bowl along with the coconut oil. Microwave for 45 seconds.
- Scoop around 1/2-1 tbsp of melted chocolate into each silicone mold, making sure to cover the bottom and sides of the molds. This mixture should make 12 small bon bons.
- Pop the mold in the refrigerator for 10 minutes for the chocolate to set.
- Meanwhile, pop the coconut cream, vanilla, coconut, and monk fruit into a blender and blend to combine. Optionally, you can simply stir the mixture if you like to keep the coconut texture.
- Add 1 - 1 1/2 tsp of the filling to each chocolate cup.
- Cover with melted chocolate (you may need to warm the chocolate mixture up again).
- Refrigerate for half an hour or until bon bons are hard enough to transfer to a plate.
- Store in the refrigerator for up to 10 days.
You can swap out the vanilla extract for peppermint. for a festive treat.
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Hu Dark Chocolate Bars | Natural Organic Vegan Chocolate, Gluten Free, Paleo, Non GMO, Fair Trade Dark Chocolate (Simple Dark Chocolate, 4 pack)
Lakanto Classic Monk Fruit Sweetener - White Sugar Substitute, Zero Calorie, Keto Diet Friendly, Zero Net Carbs, Zero Glycemic, Baking, Extract, Sugar Replacement (Classic White - 3 lbs)
homEdge 15-Cavity Mini Cup Chocolate Mold, Set of 4PCS Non Stick Food Grade Silicone Mold for Candy Keto Fat Bomb, Chocolate, Peanut Butter-Pay Attention to the Size!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 168Total Fat: 10gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 17mgCarbohydrates: 18gFiber: 2gSugar: 14gProtein: 1g
Nutrition information should be considered as an estimation only.