YIELDS: 15 truffles (aprox.) | DIFFICULTY: Easy | TIME: 40 min.
ORGANIC BROWN RICE 100 GR.
1 CINNAMON STICK
1 STAR ANISE
ALMOND OR RICE DRINK 150 ML.
1 TSP. GROUND CARDAMOM
UNREFINED SEA SALT (TO TASTE)
SHREDDED COCONUT 100 GR.
ALMOND FLOUR 100 GR.
GRATED COCONUT FOR COATING
1. Rinse the rice thoroughly several times. Place in a pressure cooker with the almond drink, star anise, cinnamon and a pinch of salt. Bring to the boil. Close the pressure cooker, let the pressure rise. Then lower the heat to the minimum and let cook for 40 minutes.
2. Then open the cooker, discard the star anise and cinnamon. Spread the rice on a tray to cool up as quickly as possible. Later, grind until you have a thick paste.
3. Bone the dates.
4. In a large bowl, mix the ground rice with the dates, cardamom, almonds and coconut. Mix thoroughly. Then, shape truffle-sized balls and coat them in the shredded coconut.
5. Keep in the fridge until you serve them.