Chocolate Bombs (Chewy, Gluten-Free, Grain-Free, and Dairy-Free Yummies)
Author: Shirley Braden
Ingredients
For Original Chocolate Bombs:
  • 2 large eggs
  • 1 ¼ cup tapioca flour/starch
  • 1 tsp baking powder
  • 1 ½ cups semi-sweet chocolate chips (dairy or non-dairy; I use these or these)
  • ¼ cup melted butter (dairy or non-dairy)
For Cream Cheese Chocolate Bombs:
  • 4 ounces cream cheese, softened
  • 2 large eggs
  • 1 ¼ cup tapioca flour/starch
  • 1 tsp baking powder
  • 1 ½ cups semi-sweet chocolate chips (dairy or non-dairy; I use these or these)
  • ¼ cup melted butter (dairy or non-dairy)
Instructions
  1. Preheat oven to 450 degrees F. Line large baking sheet with parchment paper.
  2. Add eggs to large bowl. Beat slightly. Add other ingredients in order shown, stirring some after each addition. (Stir gently when adding tapioca flour as it tends to “jump”—explode?---out of the bowl.) Once all ingredients have been added, stir well until ingredients are fully incorporated. I like to use a wooden spoon (gotta keep up one’s hand and arm strength).
  3. With lightly greased hand, form dough into balls about 1 ½ to 2 inches in diameter and place on the baking sheet about 2 inches apart. At this point, you can flatten the dough balls with your hands some if you wish, but I usually just leave mine “as is” to get more of the “bomb” effect (than roll effect). I also think that the centers turn out chewier this way.
  4. Bake for about 8 to 10 minutes until golden brown.
  5. Let cool just a bit and then remove from baking sheet.
Makes about 15 “bombs,” about 2 ½ to 3 inches in diameter.
Recipe by gfe--gluten free easily at http://glutenfreeeasily.com/chocolate-bombs-chewy-gluten-free-grain-free-and-dairy-free/