No-Bake Allergy Friendly Chocolate Balls

These no-bake chocolate balls are a huge treat in our family.  The chocolate balls are gluten, dairy, nut and egg free if any of those need to be avoided.  I don’t like the kids to have unrefined sugar, and have made these with rapadura (the less refined cane sugar) and they have worked out well.  If using refined sugar isn’t an issue for you then icing sugar of the same weight works too.  My husband loves his rum balls at Christmas, so I made this recipe up for the kids to have.  Miss 8 loves to cook as well and this is a recipe we always make together.  I hope you enjoy them as much as we do.

• 125g Nuttelex
• 125g coconut sugar powdered (by blending in a high-speed blender for 30 seconds)
• 60g desiccated coconut
• 60g cocoa or cacao (depending on your preference)
• 1 cup of organic sultanas
• extra coconut to roll balls in
• coloured sprinkles to roll balls in (Please use natural sprinkles such as Hopper brand)  Opt

1. Place the extra coconut and sprinkles to roll the balls in into a small bowl and set aside.
2. Mix the Nuttelex, rapadura and cocoa/cacao together until well combined.
3. Add the coconut and mix and then mix in the sultanas.
4. Spoon and roll mixture into golf ball size and cover with the coconut/sprinkle mixture that was put aside.
5. Place in a container or tray suitable for the fridge and leave to set for about 1 hour.

These balls need to be left in the fridge.  They make a great treat for the school lunch box or gift in a nice glass jar.