In a small mixing bowl, beat the cream cheese, Splenda and vanilla until smooth. Stir in coconut until combined. Refrigerate for 30 minutes or until easy to handle. Shape into 1 inch balls, then roll in grated chocolate. Refrigerate for at least 1 hr. Store in an airtight container in the refrigerator. Makes: 1 1/2 dozen.
Each bonbon contains 73 calories, 5 g. carbs and 2 g. protein.
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