TRUFFLES:

1. Add all ingredients except brown rice syrup to a powerful blender or food processor.
2. Blend until almost smooth.
3. Add rice malt syrup and blend until combined. (The mixture at this stage should come together as a ball, if too sticky add a little more desiccated coconut or coconut flour.)
4. Roll mixture into approximately 30 balls, place on a lined tray, then refrigerate for 30 mins.

CACAO COATING:

1. Place coconut oil and brown rice syrup in a heatproof bowl over a pot of simmering water.
2. Melt down the coconut oil, whisking frequently to combine with the syrup.
3. Sift cacao powder over the mixture and stir until all ingredients are well combined. Remove from heat.
4. Dip the chilled balls into the chocolate mixture using a toothpick and refrigerate until set.
5. Can be stored in the refrigerator for up to 5 days, or stored for longer in the freezer.