This Dark Chocolate Coconut Bon Bons recipe is a great way to tells someone you love them!I know it seems early with Christmas coming up next week, but its never too early to start thinking about Valentines day recipes! Ok, Ok, maybe it is.
So let’s just call this a “Christmas Recipe”, cause lets face it, chocolate is good on ANY day, holiday or not. You can make these delicious dark chocolate coconut bon bons for a friend, a spouse, or YOURSELF. And while these are made with coconut, you could also try this with cherries or caramel and let me know how it works!
Dark Chocolate Coconut Bon Bons
Ingredients:
- 2 cups raw fine flake coconut
(this is different from sweetened coconut flakes. Typically found in the natural section of the store). - 3 to 4 tablespoons maple syrup
- 5 tablespoons coconut oil
- 1 vanilla bean split, use seeds (you may save the bean for other tasty projects like flavoring sugar).
- 4 ounces quality dark chocolate for melting (we used Ghirardelli Chocolate Melting Wafers)
(this is different from sweetened coconut flakes. Typically found in the natural section of the store).
, use seeds (you may save the bean for other tasty projects like flavoring sugar).
)Instructions
In a large mixing bowl
, combine the fine coconut with maple syrup, vanilla beans and coconut oil. You’ll want a smooth consistency making sure there aren’t any chunks of coconut or coconut oil (if it was cooler when mixed in). Line a couple baking sheets with was or parchment paper.
Then use your hands to gently press 1 to 1.5 inch balls together, gently shaping as you go. The warmth of your hands will help soften the coconut oil enough that rolling may not be an option. When placing on the tray, push down just a pinch to create a flat bottom.
Cover and chill for about an hour.
Follow the instructions on your chocolate for melting, the microwave method works well.
Be sure to use a dish that is able to be heated and is large enough to tip both the bon bons and a fork or two into. Dip each coconut ball into the chocolate, roll a little bit to completely covered then very carefully place back on the covered baking sheet, flat side down. Follow the same way for all of your bon bons chill uncovered until the chocolate fully sets then transfer to an air tight container.
Dark Chocolate Coconut Bon Bons
- 2 cups raw fine flake coconut (this is different from sweetened coconut flakes. Typically found in the natural section of the store.)
- 3 to 4 tablespoons maple syrup
- 5 tablespoons coconut oil
- 1 vanilla bean split (use seeds (you may save the bean for other tasty projects like flavoring sugar).)
- 4 ounces quality dark chocolate for melting (we used Ghirardelli Chocolate Melting Wafers)
- Instructions
- In a large mixing bowl, combine the fine coconut with maple syrup, vanilla beans and coconut oil. You’ll want a smooth consistency making sure there aren’t any chunks of coconut or coconut oil (if it was cooler when mixed in).
- Line a couple baking sheets with was or parchment paper. Then use your hands to gently press 1 to 1.5 inch balls together, gently shaping as you go.
- The warmth of you r hands will help soften the coconut oil enough that rolling may not be an option. When placing on the tray, push down just a pinch to create a flat bottom. Cover and chill for about an hour.
- Follow the instructions on your chocolate for melting, the microwave method works well.
- Be sure to use a dish that is able to be heated and is large enough to tip both the bon bons and a fork or two into.
- Dip each coconut ball into the chocolate, roll a little bit to completely covered then very carefully place back on the covered baking sheet, flat side down.
- Follow the same way for all of your bon bons chill uncovered until the chocolate fully sets then transfer to an air tight container.
You had me at dark chocolate and coconut, my favorite flavor combination!
Those look really good. Yum!