All-natural three-ingredient chocolate balls
There are a lot of food allergies in our family. It’s hard enough sometimes to pull together meals — when it comes to dessert, our options are even more limited.
Fortunately for us, chocolate hasn’t been a problem. WHEW! We all love chocolate.
Recently, I tried to “de-allergenize” a breakfast bar recipe I found in one of my favorite magazines. I substituted the wheat, dairy and eggs and hoped for the best.
What I ended up with was a rubbery brownie-like thing which, while tasty, wasn’t anything like the picture.
I couldn’t get those breakfast bars out of my head, though, and the more I thought about them, the more I realized they weren’t anybody’s version of a real breakfast. They were a dessert.
So I switched things up and found a simple solution to what I really wanted. And all it took was three ingredients.
Not only are these super chocolatey, but you don’t have to have food allergies to enjoy them.
Three-Ingredient Chocolate Balls
1 to 1-1/2 cups chocolate rice cereal (I like the Three Sisters cereal, which is gluten-free and all-natural. Cocoa Pebbles contains artificial color and flavor and also a preservative made out of petroleum. Ew.)
4 Tbp. strawberry or raspberry preserves
6 oz. chocolate, melted (I used Ghirardelli semi-sweet chocolate chips, which don’t have dairy)
Melt the chocolate using your preferred chocolate-melting method. If you like, add a dash of salt to cut the sweet or just because you like salty and sweet together. Stir in the preserves, then the cereal. Shape into balls (or flatten into a small pan lined with parchment paper, if you want to cut this into bars).
That’s it. You can eat them pretty much right away. They don’t turn into rocks in the fridge, either.
Makes about 12 delicious chocolate-face-inducing balls: