chocolate coconut bon-bons.

Recently, my dad was diagnosed with a mild case of diabetes. So in the interest of cutting out some of the refined sugar out of our diets, I was on the hunt for recipes that used Splenda as opposed to white sugar. While I am not a huge fan of Splenda in general, these candy-like treats turned out amazing and I would most definitely make them again.

And by the way,

Andrew couldn't stop eating them.

That's the mark of a perfect treat! :)

Chocolate Coconut Bon Bons

Ingredients:

½ cup fat-free cream cheese, softened
1½ cups Splenda
1 cup fat free sweetened condensed milk
2 cups flaked coconut
2½ cups Rice Crispy cereal

9 (1 ounce) squares semisweet chocolate

{This is what was recommended by the recipe, but I needed much more. Maybe I am way too heavy handed with the chocolate?!}

In a medium bowl, mix together cream cheese, Splenda, and sweetened condensed milk. Mix in the coconut and rice cereal to form a workable dough. Roll dough into 1 inch balls, and refrigerate until set, about 1 hour. {I left them in overnight and they were fine.}

Melt chocolate over a double boiler, stirring occasionally until smooth. Remove from heat when melted. Use a toothpick or something similar to hold the bon bons with while you are dipping them. {I used a smores fork since I don't have any toothpicks at the moment. Worked perfectly haha!} Set on wax paper to dry completely and then enjoy!!
PS.

I am thinking these would be delicious if they were frozen or chilled as well!

If any of you have yummy recipes for diabetics,

please email them my way!

I would love to expand on this, and try some new things. :)

Enjoy your Thursday, xo!