Directions

1. Lay out 16 mini patty cases or a silicon ice cube tray.

2. Combine all of the ingredients in a small saucepan over a low heat. Be sure to stir well so the rice malt syrup is evenly distributed.

3. Remove from heat and pour mixture into silicon moulds or patty cases.

4. Place truffles in the fridge or freezer for up to 2 hours until set.

5. To serve, pop out truffles from mould and sift raw cacao over the top, if you like.