How long does coconut cacao bonbons [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can coconut cacao bonbons [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make coconut cacao bonbons [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

How long does coconut cacao bonbons [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is coconut cacao bonbons [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Coconut Cacao Bonbons
[Vegan]

GG By: Gemma Gonzalez

Author Bio

I am a self-taught baker from Barcelona who is addicted to dark chocolate and loves... Read More

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Coconut Cacao Bonbons [Vegan]

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These coconut bonbons are so delicious and you can't have just one. Sweet flaked coconut is combined with almond butter and coconut cream, then dipped in a raw cacao coating. Luckily, they make a healthy and guilt-free treat, perfect to satisfy your sweet tooth or to serve as a light... Read More

Ingredients You Need for Coconut Cacao Bonbons [Vegan]

For the Filling:

1 3/4 cups raw shredded coconut
1/4 cup natural almond butter
1/4 cup coconut cream
2-3 tablespoons coconut syrup

For the Chocolate Coating:

1/4 cup melted cacao butter or coconut oil
1/4 cup raw cacao powder
1 tablespoon pure maple syrup

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How to Prepare Coconut Cacao Bonbons [Vegan]

Place all the ingredients for the filling inside your food processor and process until a thick mixture forms. It should be thick enough to form into a soft ball.
Scoop mixture using a one-tablespoon measuring spoon and roll into balls with your hands, transfer to a baking sheet and let them set in the freezer for 15 minutes approximately.
Meanwhile, prepare the chocolate coating by stirring the cacao butter, cacao powder, and maple syrup in a small saucepan over low heat. Once the mixture is smooth immediately remove from the heat (it shouldn't boil). Set aside to cool.
Once the coconut balls are firm, dip each one in the chocolate coating using a toothpick.
Transfer to the baking sheet again and freeze again until set.
Repeat the coating process to make sure the bonbons are well covered in chocolate.
Place in an airtight container and store in the freezer.