Craving a scrumptious treat that’s both simple and delectable? Get ready to be captivated by our Rice Cake Truffles recipe! Curated by the renowned recipe developer and plant-based nutritionist, Luba Pavia, this dish promises an explosion of flavors with minimal effort. Famed for her culinary expertise on Instagram and beyond, Luba offers a recipe that’s not only easy to prepare but also comprises just five core ingredients. It’s a testament to the fact that sometimes, simplicity truly is the key to culinary brilliance.
Ingredients:
- Rice cakes
- A banana
- Medjool dates
- Peanut butter (or any nut butter of your choice)
- Dairy-free dark chocolate for the coating (Optionally, vegan milk chocolate for a creamier taste)
Preparation:
Gather all the ingredients. Once you have everything ready, transfer them to a food processor. Using the pulse function, blend everything until you achieve a crumb-like consistency that can be molded together. Now, channel your inner child and shape the mixture into tablespoon-sized balls. Place these balls in the freezer for about 15 minutes. This step ensures that the chocolate coating sets quickly.
Once the time’s up, melt your choice of chocolate. Take out the truffle balls from the freezer and dip each one into the melted chocolate. Set them on a cookie sheet and wait for about 15 to 30 minutes for the coating to set. And there you have it – a swift and delightful treat to satisfy your sweet cravings!
These truffles are not just instant indulgences; you can also store them. If you wish to savor them later, they’ll remain fresh in the fridge for up to a week, making them an ideal grab-and-go snack.