Eclair Bon Bons
Prep time
Cook time
Total time
Serves: 6 eclair bon bons
  1. In a large bowl, mix the cream cheese alternative and the cultured coconut milk with an electric beater. Stir in the whip topping, scraping the sides of the bowl with a spatula to ensure complete mixing.
  2. Melt the chocolate chips and coconut oil together.
  3. Place baking cups in 6 muffin tins. Using waxed paper, flatten the double brownie cookies but make sure they are still intact. Place one cookie in each of the baking cups.
  4. Fill each cookie with a dollop of the prepared filling and place another flattened cookie on top of each. Cover with the melted chocolate, gently lifting the baking cup to allow the melted chocolate to reach the bottom of the cup.
  5. Chill the bon bons in the refrigerator until firm. Store the bons bons in an airtight container for up to 4 days. Leftover filling can also be chilled for up to 4 days.
Recipe by Go Dairy Free at