Rice Cake Truffles 🍘🍫✨
Ingredients (Makes about 10 truffles)
3 rice cakes (plain or lightly salted) 🍘
1/4 cup nut butter (like almond, peanut, or sunflower seed butter) 🥜
2 tablespoons maple syrup 🍯
1/2 teaspoon vanilla extract (optional) 🌿
100 g (3.5 oz) dark chocolate 🍫
1 teaspoon coconut oil 🥥
Optional toppings: crushed nuts, sprinkles, shredded coconut
Instructions
Crush the Rice Cakes:
Place the rice cakes in a bowl and crush them into small pieces using your hands or a rolling pin.
Mix the Filling:
In a separate bowl, mix the nut butter, maple syrup, and vanilla extract until smooth.
Add the crushed rice cakes and stir until well combined. The mixture should stick together when pressed.
Shape the Truffles:
Scoop about a tablespoon of the mixture and roll it into a ball with your hands. Repeat with the rest of the mixture. Place the truffles on a lined tray and chill in the fridge for 15 minutes.
Melt the Chocolate:
In a microwave or double boiler, melt the dark chocolate with the coconut oil until smooth.
Coat the Truffles:
Dip each chilled truffle into the melted chocolate, ensuring it’s fully coated. Use a fork to lift the truffle out, letting the excess chocolate drip off.
Place the truffles back on the tray and sprinkle with your desired toppings before the chocolate sets.
Chill and Serve:
Refrigerate the truffles for about 20 minutes, or until the chocolate is firm.
Serve and enjoy!