- Line a 9” square baking pan with parchment paper so it extends over 2 sides of the pan.
- In a medium bowl stir to combine hazelnut meal, monk fruit, butter, and salt. Press mixture firmly and evenly into prepared pan. Freeze while you prepare the filling.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment beat cream cheese until smooth. Scrape down sides of bowl. Beat in monk fruit, cream, and vanilla until very smooth. Spread filling over chilled crust.
- Freeze until cheesecake is set, about 3 hours. Remove cheesecake from freezer. Use parchment “handles” to lift cheesecake out of pan (you may need to use a thin knife to help it release from the sides) and set on a cutting board. Cut cheesecake into 1” squares, and place them on a parchment-lined sheet pan. Return to freezer and freeze solid, overnight.
- In a double boiler or a heatproof bowl set over a pan of steaming (not simmering or boiling water) combine chocolate, coconut oil, and monk fruit. Stir until melted, then take pan off heat, leaving bowl over steaming water to keep chocolate liquid.
- One at a time, dip cheesecake bites into chocolate, allowing excess to drip off. Place back on parchment-lined sheet pan. Once all bites have been dipped, freeze to set chocolate.
- In a double boiler or a heatproof bowl set over a pan of steaming (not simmering or boiling) water, melt white chocolate, stirring constantly until melted. Dry the bottom of the bowl or double boiler, and scrape chocolate into a pastry bag or a zip-top bag with one corner cut out. Decorate bonbons with zig-zags of white chocolate and return to freezer to set, about 15 minutes.
- Serve right away or store refrigerated in an airtight container for up to 1 month.