These dark chocolate bon-bons are a great crowd pleaser at parties or simply a great way to satisfy your sweet cravings throughout the week. I love coconut so I included toasted coconut flakes to add a subtle tropical escape to this decadent treat. It tastes very similar to an Almond Joy! They are my mother’s favorite candy which is the inspiration behind this recipe. I enjoy helping my loved ones find healthier alternatives to their favorite treats! Perhaps it will become one of your healthier favorites too. Dark chocolate is a powerful source of antioxidants, oats and almond butter satiate hunger with protein and fiber, and the coconut flakes add iron which promotes healthy, oxygen-carrying red blood cells. Coconut also adds additional fiber to aid in digestion and reduce belly bloat.
*Vegan, Dairy-free, and wheat-free snack.
**Always check labels to determine if foods were handled or processed in a facility that also processes ingredients you may be allergic or sensitive to.
***Disclaimer: Coconut is considered a tree nut and among the top 8 food allergens, known as the “Big 8.” Always check with your child’s pediatrician before allowing them to try new foods if you are uncertain or suspect that they may have a food allergy.
10 ounce bag of dark chocolate chips
2 cups organic old fashioned oats
1 cup organic, unsweetened coconut flakes
12 ounce jar all-natural, creamy almond butter
- Toast coconut flakes on a baking sheet using the HIGH broil setting on your oven. Be sure to center the oven rack (meaning the rack should be in the middle and not on the very top) and set timer for 15 seconds, keeping a close eye on the coconut (flakes will burn easily, so be careful. You may not even need the full 15 seconds). As soon as the flakes begin to brown, remove from oven, stir the flakes around and put back in for another 15 seconds.
- Set flakes aside and turn off oven. They should be a nice golden/caramel color.
- Melt chocolate chips in a saucepan on stove top using low heat. Stir continuously until chips are completely melted.
- Add almond butter and continue stirring until melted and completely mixed.
- Add oats and toasted coconut and continue to stir until oats look well coated.
- Pour mixture in to a mixing bowl and refrigerate for approximately 30-40 minutes, or until mixture becomes easily moldable.
- When mixture is ready, roll 1 tablespoon size servings in to balls.
- Place on a cookie sheet lined with wax paper and refrigerate until hard (approximately 2 hours).