MULBERRY BONBONS

snacks

gluten-free

all seasons

Ingredients

Makes 8 bonbons

Time 1 hour plus chilling

scant ¼ cup (40 g) black or brown rice

3 tsp sunflower or almond paste

30 g (1 oz) mulberries

20 drops of vanilla extract

3 Medjool dates, pitted

1 handful of hemp seeds

Method

Cook the rice according to the packet instructions for 40 minutes until all the water has been absorbed.

Make a rough paste of the cooked rice, sunflower or almond paste, mulberries, vanilla and dates in a food processor or blender. Shape the mixture into little balls with your hands. Roll the balls through the hemp seeds until well coated in seeds. Cover and place in the fridge for 1– 2 hours to firm up before serving.

TIPS Do you have leftover rice? Use it to make these bonbons instead. You will need ½ cup (100 g) of cooked rice.

The bonbons will keep for a few days if kept cool and in a closed container.