Toasted Coconut Bon Bons
  • 1 bag allergy friendly chocolate chips
  • ¼- 1/2 cup unsweetened toasted coconut*
  • 2 Tbsp coconut oil
  • sea salt optional
  1. Melt half of chocolate with coconut oil in a microwave safe bowl. Add remaining chocolate chips and stir until melted and smooth.
  2. 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.)
  3. Add toasted coconut to warm chocolate and mix. Pour into ice cube tray molds. Place back into the freezer until set. (see notes)
  4. Enjoy!
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.
Recipe by Petite Allergy Treats at