• Note: Place the can of coconut cream into the fridge or freezer for at least 1-2 hours before making this recipe to allow the coconut cream to separate.

  When ready to make the recipe, open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink or discard.

  Combine all filling ingredients in a small saucepan over a very low heat and gently melt. Once melted, remove from heat and whisk until smooth. Taste test and add more honey or vanilla extract if you think it needs it.

  Scoop the filling into a 12-hole silicone muffin pan or simply line a normal muffin tin with 12 paper liners, filling each slot with about 1 tablespoon of the coconut filling mixture.

  Freeze the fillings for at least 1 hour, or until firm. Once the fillings are set and solid, melt the chocolate and coconut oil for the coating.

Chocolate Coating

• Place chocolate chips and coconut oil in small dish and microwave with 30 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Remove the coconut fillings from the silicone muffin pan and dip, one at a time, into the melted chocolate turning over with a fork until fully coated.

  Another method is to hold each bon bon with a fork over the dish of melted chocolate and spoon the chocolate over each one. Allow the excess chocolate to drip off and set the bon bon onto a plate, rack or parchment lined tray.

  Repeat with all of the coconut disks. Place on a rack or parchment paper as you repeat with remaining bon bons.

  Optional: drizzle the coated bon bons with any remaining chocolate and top with a pinch of flaky salt.

  Store in fridge up to 1 week or freezer for up to 3 months.