There are recipes that I’m infinitely proud of.

This is one of those.

Today we’re making incredibly delicious rice truffles!

Full of chocolate, sweet enough for any sweet tooth, tastes kinda like the Russian “potato” cake but is a much healthier version.

The recipe does not contain sugar or gluten.

I use the flour from brown rice, which makes this already wonderful recipe even more admirable.

Delicate, melting in the mouth, it is just impossible to stop after one truffle.

Enjoy your meal!

Ready? Set?

Let’s go cooking!

We will need: (15-16 truffles)

1/4 cup (1 cup – 250 ml) of rice flour (I use brown rice flour)

3/4 cups of almond or soy milk (or any other)

12 large dates

6-7 tbsp. of sugar-free cocoa powder

1 tsp of coconut oil

2 tbsp. of milk (if necessary)

Soak the dates in warm water for 15-20 minutes and then drain the water.

Mix milk and flour and put it on the heat. The composition should become very thick and cook fast.

Add dates, oil and blend together in a blender.

Add the cocoa powder. Add 2 tablespoons of milk if your blender is struggling to blend such a thick dough.

You should get a thick and pliable composition.

Roll the balls. It is best to do this with slightly damp hands.

Put the balls in the freezer for a couple of hours or until completely frozen.

Take them out, dip into chocolate, sprinkle with cocoa powder or roll in seeds – the choice is yours. Done! Store these balls in the freezer.

Bon appetit!