Sugar and gluten free recipe for Chocolate and Date Rice Pop Balls
100g medjool dates, pitted
45ml coconut oil
3 tablespoons honey
1 teaspoon vanilla
2 heaped tablespoons cocoa powder
a pinch of salt
80g rice bubbles (Rice Krispies)
1/4 cup desiccated coconut
Place the dates in a heatproof bowl and cover with boiling water. Allow to stand for 10 minutes to loosen the skins. Drain off the water and remove the tough outer skins. Chop the dates into smallish pieces. In a small saucepan, heat together the coconut oil, honey, vanilla and cocoa powder. Whisk with a balloon whisk to incorporate the cocoa into the melted oil and honey. Once the mixture is smooth, remove from the heat.
Stir in the dates and combine well. Blitz the date mixture with an immersion blender or transfer the mixture to a processor. The date mixture should be a smooth paste. Add the rice bubbles and coconut. Mix through until just combined, but take care not to crush the bubbles.
Roll into walnut sized balls and coat in either cocoa powder, desiccated coconut or finely chopped almonds. Chill until firm and store in the refrigerator to keep firm and crisp. You can drizzle the popping balls with melted chocolate if you like.