Toasted Coconut Bon Bons
Author: Laura @ Petite Allergy Treats
Ingredients
- 1 bag allergy friendly chocolate chips
- ¼- 1/2 cup unsweetened toasted coconut*
- 2 Tbsp coconut oil
- sea salt optional
Instructions
- Melt half of chocolate with coconut oil in a microwave safe bowl. Add remaining chocolate chips and stir until melted and smooth.
- Pour chocolate into ice cube tray molds filling the insides only ¼th of the way. Use a spoon to coat walls with chocolate to the top of each cube holder. Place in freezer for 10 minutes until set. (Keep remaining chocolate warm.)
- Add toasted coconut to warm chocolate and mix. Pour into ice cube tray molds. Place back into the freezer until set. (see notes)
- Enjoy!
Notes
Feel free to add as much or little toasted coconut as you like. I went with more chocolate to coconut ratio. You can't go wrong with more or less chocolate and coconut.
The ice cube tray I used was round with rubber tops that flexed to pop the finished ice cubes out. If you do not have a ice tray like this, to the tray upside down and run hot water to help loosen stubborn treats.
The ice cube tray I used was round with rubber tops that flexed to pop the finished ice cubes out. If you do not have a ice tray like this, to the tray upside down and run hot water to help loosen stubborn treats.
Recipe by Petite Allergy Treats at https://petiteallergytreats.com/toasted-coconut-bon-bons/