Given that I’m not gluten intolerant, you’d wonder what all the excitement is about these Gluten-free chocolate date rice pop balls? When healthy and delicious collide, cooking is and eating, is a pure joy. Apart from being gluten-free, they’re also refined sugar-free. That’s if you don’t drizzle them with chocolate. Sweetened with maple syrup and sticky medjool dates, it’s a guilt-free sweet treat.
If you’re not yet convinced, here are a few more benefits. For the fat content, we’re replacing butter with coconut oil which we know has a myriad of health benefits including regulating your metabolism and aids digestion. It’s also thought to lower cholesterol levels. Sticky medjool dates and maple sryup are natural sweeteners and help to combine the mixture. Rice bubbles are all about the crunch factor and the perfect gluten-free ingredient. If like me, you’re always looking for healthy treats to add to your children’s lunch boxes, these are great to make on the weekend and can be enjoyed throughout the week. The date balls keep well for at least a week if stored in the refrigerator. I hope you’ll give these a go.
Gluten-free chocolate date rice-pop balls
- Gluten-free chocolate date rice-pop balls
- 100g medjool dates, pitted
- 45ml coconut oil
- 3 tablespoons maple syrup
- 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, maplesyrup, 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.