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1 cup pitted Medjool dates
1 cup rice crispy cereal
½ cup cacao powder
2-3 tbsp non-dairy milk
½ cup dark chocolate chips
½ cup rice crispy cereal
In a food processor, combine the dates, rice crispy cereal, and cacao powder. Process until well combined with no large chunks remaining.
Add the non-dairy milk 1 tablespoon at a time until the mixture clumps into a ball.
Roll into 10 bite-sized balls and refrigerate for 10-15 minutes.
Melt the chocolate chips.
Dip one ball into the melted chocolate, and evenly coat on all sides. Transfer to a small bowl full of the rice crispy cereal and toss to coat.
Move to a plate to dry and repeat with the remaining truffles.
Drizzle the excess melted chocolate on top and refrigerate for 10-15 minutes to set.
Enjoy. Keep in the fridge for up to 1 week.
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Original source: http://www.feastingonfruit.com/rice-crispy-crunch-truffles/