Gluten-free chocolate and peanut pops

Name: Gluten-free chocolate and peanut pops
Prep time: 20 min
Total time: 60 min
Yield: 4
Ingredients: 120 g rice flour; 40 g rice syrup; 1 tbsp soya flour; 75 g peanut butter; 2 tbsp cocoa powder; 1 pinch salt; 2 tbsp coconut oil; 6 tbsp rice drinks

Ingredients

4 person

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Mixture

120 g rice flour

1 tbsp soya flour

75 g peanut butter

40 g rice syrup

2 tbsp coconut oil

1 pinch salt

5 tbsp rice drinks

2 tbsp cocoa powder

1 tbsp rice drink

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How it's done

Mixture

In a bowl, mix the rice flour with all the other ingredients up to and including the rice milk. Halve the mixture, mix one half with cocoa powder and rice milk. Shape both halves into rolls (each approx. 2 cm in diameter), chill for approx. 30 mins.

To shape

Cut the rolls into pieces approx. 1 cm long, shape into small balls. Place the balls on a baking tray lined with baking paper.

To bake

Approx. 10 mins. in the centre of an oven preheated to 180°C, mixing the balls once. Remove the pops, leave to cool.

Good to know

Storage:	Store in an airtight tin.

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«Gluten-free chocolate and peanut pops»

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