Optional: shredded coconut or paleo sprinkles for topping
Begin by pulverizing the coconut sugar in the blender to make “powdered sugar”.
In a large bowl, add nut butter and coconut oil (except the 1 Tbsp) and microwave until coconut oil is melted and mix well.
Add remaining ingredients, except chocolate chips and 1 Tbsp coconut oil, and mix until the batter comes together. Refrigerate for at least 30 minutes.
Line a baking sheet or plate that will fit in your freezer with wax paper.
Remove batter from fridge and scoop into balls using a mini ice cream scoop (I promise the scooper is worth the investment!). Freeze bon bons for at least an hour to ensure they won’t fall apart in the hot chocolate dip.
In a small bowl, melt together the chocolate chips and 1 Tbsp of coconut oil by doing 30 second intervals in the microwave, stirring between each round until the chocolate is smooth and melted.
Using a dinner fork, place a bon bon in the melted chocolate and roll until completely covered. Scoop up the bon bon on the fork and gently tap on the side of the bowl to allow excess chocolate to run off so an even coating is left.
Place bon bon back on the wax paper and immediately top with shredded coconut or sprinkles while the chocolate is still wet.
Once all bon bons are coated, return to the freezer for 30 minutes until the chocolate shell has completely hardened.
Enjoy immediately, store in the fridge for a week, or freeze for up to a month.