Eclair Bon Bons


The Snackable Recipe Contest with Over $3500 in Cash Prizes! Show us your Sweet, Savory & Sippable Dairy-Free Recipes!These “cheater” Eclair Bon Bons use allergy-friendly convenient delights to create an extra-special, kid-friendly treat. Okay, adults like them, too! This recipe is a Sweet entry in the BIG Snackable Recipe Contest (over $3500 in cash prizes available!) submitted by Tracy Bush, otherwise known as Nutrimom.

The contest is a celebration of our new FREE Snackable eBook with delicious, original Sweet, Savory and Sippable Dairy-Free Recipes. Download and enjoy it now via PDF, iTunes, Kindle, Kobo or Google Play:

Eclair Bon Bons - a fun, kid-friendly, top allergen-free treat. Easy and convenient recipe! (gluten-free , dairy-free, nut-free & vegan)To qualify for the contest, this recipe for eclair bon bons uses Cultured Coconut Milk and CocoWhip from So Delicious Dairy Free.

Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free LivingTracy also posted this recipe on her blog, along with her other Snackable entries. But in addition to the printed recipe, she’s created a video tutorial for making these Eclair Bon Bons!

Special Diet Notes: Eclair Bon Bons

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, vegan / plant-based, and vegetarian.

For soy-free, dairy-free Eclair Bon Bons, look for a soy-free brand of cream cheese alternative, such as Daiya.

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.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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