Sticky Black Rice Balls

Posted 2017-06-20 by Annalisa Brown ⇒ follow

These will leave you melting with sheer joy at the surprise soft nut butter centre that oozes slightly when you bite into each ball. Perfectly sized afternoon snacks bursting with nutritious goodness to get you through the afternoon slump.

A soft nut butter centre is a delightful surprise when biting into one of these sticky black rice balls.

Preparation Time: 45 minutes
Cooking Time: 45 minutes
Serves: 6 Balls

Ingredients
1 Cup black rice
1 Tablespoon desiccated or shredded coconut
1 Tablespoon vanilla protein powder
1 Tablespoon oat flakes
1 Tablespoon linseed meal
1 Teaspoon carob powder
1 Teaspoon vanilla extract
2 Tablespoons rice malt syrup
½ Cup coconut flour
1 Teaspoon cashew nut butter or nut butter of choice (for each ball)

Increase the amount of rice malt syrup used based on your own personal preference – depending on how much of a sweet tooth you are!

Method

Bring a small saucepan of water (approximately 2 cups) to the boil and add the black rice, vanilla extract and rice malt syrup. Stirring occasionally, cook the rice for approximately 45 minutes or until all the liquid has been absorbed. Set aside to cool.

Black rice, rice malt syrup and vanilla extract is all you need to make the sticky black rice.

In a food processor add the cooked sticky black rice, desiccated coconut, protein powder, oat flakes, linseed meal and carob and pulse the mixture into a paste.

Add the dry ingredients of desiccated coconut, protein powder, oats, carob and linseed meal to the sticky black rice and pulse into a paste.

Sprinkle coconut flour over a chopping board or hard surface and transfer the rice paste onto the board. Add the coconut flour to the rice mixture and roll into a ball.

If the rice mixture is still too runny and sticky, sprinkle additional coconut flour into the mixture to form a firm and dough like consistency.

Spoon a tablespoon of the rice dough and flatten into the palm of one hand, then dollop a teaspoon of cashew nut butter into the centre of the flattened rice dough.

Pinch together the sides of the dough around the nut butter and roll into a round ball. Repeat this process with the remaining mixture.

Place the balls into the freezer for 30 minutes to harden.

Remove from the freezer and store in an airtight container in the refrigerator for up to 2-3 days.