I’m always excited when I find a recipe for a sweet treat that I can adapt to fit my restricted diet and in the same swoop make a “normal ingredient” batch for guests. The best part is that these Chocolate Cherry Clusters only have a hand full of ingredients and require no baking. And by the way, I loved them and so did my guests! Happy cooking this weekend!

Ingredients for normal batch:
3 cups cornflakes
1/2 cup dried cherries (I also used dried cranberries as well)
10 oz. semisweet chocolate, finely chopped (1 3/4 cup)
Powdered sugar (optional)

Ingredients for my dietary restricted batch:
3 cups GF cornflakes (I used Nature’s Path Organic Honey’d Cornflakes, GF)
1/2 cup dried cherries (I also used dried cranberries as well)
10 oz. GF, dairy-free, semisweet chocolate, finely chopped (1 3/4 cup) (I used Enjoy Life brand)
GF powdered sugar (optional)

Directions:
I made my “special batch” first and then in the same bowls made the normal batch for my guests to save money, as the “special batch” costs quite a bit more to make. Also make sure to make “special batch” in the bowls first then the regular batch to avoid allergen contamination.

1. In a large bowl, break cornflakes into small pieces. Add cherries and toss together. Tip: I cut up the dried cherries to disperse more evenly.
2. Place chocolate in heat proof bowl set over a pot of simmering water. Stir occasionally until chocolate melts, 3- 5 minutes. Pour melted chocolate over cornflake mixture, and with a rubber spatula, gently fold just until cereal and cherries are completely coated.
3. Drop by heaping tablespoonfuls onto parchment-lined baking sheets. I sprinkled with powdered sugar to make them look prettier. And set in a cool, dry place, 1 hour. Tip: place in fridge or freezer to speed up. Store in airtight container, up to 1 week. Makes 18.

*Recipe source Everyday Food, A Martha Stewart Magazine, January/February 2011 Issue.