Rice Cake Truffles (Print Version)

# Ingredients:

01 - 12 rice cakes
02 - 1 ripe banana
03 - 5 Medjool dates, pitted
04 - 80 ml (⅓ cup) nut butter (such as peanut butter)
05 - 70 g dark chocolate, melted (dairy-free if needed)

# Instructions:

01 - In a food processor, combine rice cakes, banana, dates and nut butter. Pulse until the mixture resembles crumbs and sticks together.
02 - Using your hands, form tablespoons of the mixture into balls.
03 - Place the balls in the freezer for 15 minutes to help the chocolate coating set faster.
04 - Remove from the freezer and dip each truffle into the melted chocolate. Decorate as desired.
05 - Allow the chocolate to set completely. Enjoy immediately or store in the refrigerator for up to 7 days.

# Notes:

01 - These no-bake truffles are a great way to use up leftover rice cakes and create a healthier sweet treat.

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