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No-Bake Chocolate Date and Rice ‘Truffles’

These no-bake, gluten-free rice ‘truffles’ are easy to prepare and require only six ingredients. They can be served as dessert with fresh fruit or as part of a holiday sweet tray. To save time, truffles may be prepared and frozen up to six months in advance.

No-Bake Chocolate Date and Rice ‘Truffles’




Yield
Makes 36 pieces


Ingredients

  • 1 cup (250 mL) raw almonds, roughly chopped
  • 12 Medjool dates, pitted and roughly chopped
  • 2/3 cup (150 mL) shredded unsweetened coconut
  • 2/3 cup (150 mL) cooked U.S. medium- or long-grain brown rice
  • 3 oz (75 g) semisweet or bittersweet chocolate, chopped
  • 2 to 3 tbsp (25 to 45 mL) coconut oil

Directions

  1. In food processor, combine almonds, dates, half of the coconut, rice, chocolate and oil. Pulse until mixture is finely chopped and holds together, about 1 minute. Add up to 1 tbsp (15 mL) more coconut oil, if necessary to help bind mixture.
  2. Drop 1 tbsp (15 mL) of mixture onto waxed or parchment paper-lined tray. Place remaining coconut in a small bowl; roll each ‘truffle’ into coconut to coat. Return to tray and refrigerate until firm, about 1 hour.

Notes

Find coconut oil in some grocery stores and most health food stores. These can also be made with white rice. Refrigerate for up to 3 days, or freeze for up to 6 months.

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