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Crumble 11 Rikkies into very small crumbs.
Add the cream cheese and mix it under the cookie crumbs.
Knead this into an even whole.
Spin balls of dough.
Leave the biscuits to set in the fridge for 30 minutes.
Melt the lactose-free and gluten-free milk chocolate of Damhert.
Crumble the 5 other Rikkies to use as topping.
Pass the biscuits through the chocolate.
Dip the biscuits in the topping when the chocolate is still warm.
Put the truffles in the fridge until the chocolate has congealed, and then the gluten-free Rikkies truffles are ready to eat.