Kokos bonbons

Recipes Baking Gluten-free

I love the taste of coconut. Give me coconut cookies, coconut puddings, coconut water and from now on also coconut bonbons. The fun part of running a food blog is that I’m always trying to come up with new recipes — new flavor combinations, textures or recipes I miss since I changed my diet. These gluten- and dairy-free coconut bonbons have the crunchy base of a biscuit and the full yet fresh flavor of nuts and lemon.

Recipe

Coconut bonbons

These bonbons are made in a mini muffin tin, making them like little tarts. The base is crunchy and the filling is rich yet refreshingly flavored. A little celebration!

Course	Snack
Kitchen	Dutch
Servings	+/- 15

Preparation time

Preparation time	10 min
Time in oven	10 min
Stiffen up min.	30 min
Cooling time	1 hour
Total	1 hour 50 min

Equipment

Blender
Food processor
Muffin tin
Oven
Freezer

Ingredients

80 grams gluten-free rolled oats
39 grams desiccated coconut
15 grams coconut blossom sugar
30 grams coconut oil
zest of 1 (organic) lemon
150 grams unsalted cashews
juice of 1 lemon
125 milliliters coconut milk
50 grams coconut oil
35 grams desiccated coconut
1 teaspoon vanilla extract

Coconut bonbons

Preheat the oven to 180 degrees
Soak the cashews for 30 minutes.
Put the rolled oats with the desiccated coconut, coconut blossom sugar and melted coconut oil in the blender and mix. You want a mixture that you can press together a little; if needed add a bit of water or extra coconut oil.
Divide this between the (mini) muffin molds and press down. Bake them in the oven for 10 minutes and let cool.
Drain the cashews and, together with the remaining ingredients (desiccated coconut, coconut milk, coconut blossom sugar, lemon juice and vanilla extract), put them in the food processor and blend until smooth. Spoon this mixture onto the oat bases and place in the freezer.
Optionally garnish with fresh fruit and desiccated coconut and let thaw for a few minutes before serving.

Cooking mode Prevents your screen from going to sleep

These coconut bonbons are wonderfully fresh because of the lemon and nicely creamy thanks to the cashews and coconut milk. They’re gluten-free and made with natural ingredients, perfect as a healthy snack or a festive dessert.

Store the bonbons in the freezer and take them out a few minutes before serving. Garnish them with some fresh fruit and extra desiccated coconut for a beautiful finish. They’re also excellent to prepare ahead of time.