Parents, you’ve got questions, we’ve got answers.

Or just as likely, we’ve got questions and you’ve got answers.

Challenge: Enter TODAY's Ultimate Cook-Off Contest

Éclair Bon Bons

Vote up!
Share on Facebook Share on Twitter Email this article

An allergy-friendly twist on a classic dessert that is free of the top 8 allergens and easy to make

Éclair Bon Bons

Prep Time: 10 hr Cooking Time: 5 hr


  • 1 Package Go Veggie Classic Plain Dairy Free Cream Cheese
  • 1 (6 oz) Container So Delicious Unsweetened Vanilla Cultured Coconut Milk
  • 1 Container So Delicious Coco Whip topping
  • 1 Package Enjoy Life Foods Soft Baked Double Chocolate Brownie cookies
  • Enjoy Life Foods Chocolate Mini Chips
  • Winona Pure Coconut Spray Oil (or other flavor of choice)


  1. In a large bowl, mix the dairy free cream cheese and the cultured coconut milk with an electric beater
  2. Add the whip topping, scraping the sides of the bowl with a spatula to ensure complete mixing
  3. Place baking cups in large muffin tins and set aside
  4. Using waxed paper, flatten the double brownie cookies but making sure they are still intact
  5. Set aside
  6. Heat the chocolate chips and a squirt of coconut oil until melted
  7. Gently place one flattened cookie into a baking cup, leaving an equal number of cookies for the top
  8. Fill with a dollop of the prepared filling
  9. Place another flattened cookie on top
  10. Cover with melted chocolate, gently lifting the baking cup to allow the melted chocolate to reach the bottom of the cup
  11. Cool in the refrigerator until firm

Recipe Tags

Store in an airtight container for up to 4 days.

Makes approximately 6 bon bons with additional filling.


This post comes from the TODAY Food Club community, where anyone can write posts, ask questions and share advice. Learn more and join us!