If like me, you’re always looking for healthy sweet treats to add to your children’s lunch boxes, these chocolate & date rice pop balls are perfect to make ahead. Apart from being gluten-free, they’re also crammed with all the good stuff
If you’re not yet convinced, here are a few more benefits. I’ve replaced the butter with coconut oil which we know has a host of health benefits like, regulating your metabolism and aiding digestion. Sticky medjool dates and maple sryup provide natural sweeteners and help to combine the mixture. The rice bubbles give them crunch and texture. When I’m feeling fancy, I’ll Jackson Pollack them with melted chocolate, although they’re perfectly good without, too. The date balls will keep well for at least a week stored in the refrigerator. I hope you’ll give these a go.
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.