Ball:

1. Preheat oven to 200 degrees
2. Bake the Brown Rice Puffs for 8-10 minutes, until extra crispy! (If you think yours are crispy enough already, feel free to omit this step)
3. Allow them to cool slightly before mixing with the other ingredients.
4. In a bowl, mix the brown rice puffs to all other ball ingredients.
5. Roll into approximately 15 individual balls and place onto baking paper.
6. Place in the freezer to harden and cool. 

Caramel:

1. To make the caramel, simply melt the rice malt syrup, tahini and butter together in a saucepan, on a moderate heat
2. Stir continuously, for 3 – 5 minutes until they blend together and thicken.
3. Pour the mixture onto baking paper and allow to cool enough to touch.
4. With the back of a spoon flatten out the caramel.
5. Remove the balls from the freezer and mould the caramel around them.
6. The caramel with cover 9 to 15 balls depending how thick the caramel layer is.
7. Return temporally back to the freezer.

Chocolate:

1. Place the chocolate in a double boiler, stirring until smooth.
2. Remove your balls from the freezer and dip them into the chocolate, making sure you give them a good coating all over.
3. Return back to the freezer and serve 10 minutes before eating.