This is the second recipe that I will be posting from the USA Rice Federation. This is a treat that is surely pleasing to the eyes :) Another thing that got my attention immediately is the word chocolate. Who doesn't love chocolate? Add in the "no bake" factor and you've got a treat that I am willing to make! Baking is fun but sometimes I just don't want to bake batches of well...anything! The USA Rice Federation say that these are "gluten-free" and can be "prepared and frozen up to six months in advance". I say make these ahead of time for your next party and save time on an already busy day of prepping. Serve these babies up on a dessert tray with fresh fruit. Delish!

Recipe and photo from USA Rice Federation. Permission was granted prior to posting.

*Disclaimer: the recommendation to use U.S. Rice is strictly from the USA Rice Federation and from the creator of this recipe. Food Tastes Yummy does not fully endorse products.*


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

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.

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.

TIP: 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.

PER SERVING (1 piece): 81 calories, 5 g fat, 2 g saturated fat, 0 mg cholesterol, 1 mg sodium, 9 g carbohydrates, 2 g fibre, 1 g protein. % RDI: 2% calcium, 3% iron.

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