Lay out 16 mini patty cases or a silicon ice cube tray.
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.
Remove from heat and pour mixture into silicon moulds or patty cases.
Place truffles in the fridge or freezer for up to 2 hours until set.
To serve, pop out truffles from mould and sift raw cacao over the top, if you like.
2 comments
Questions, swaps and tips from people who've made this.
Hi, these look delicious. I would like to make them for a friend who had a coconut allergy. What could I use instead of the coconut oil?
Hey Glenda! You can swap the coconut cream for dairy cream or nut-based creams – let us know how you go! We hope your friend enjoys it! xx The IQS Team
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