Boil almond milk with sugar. When it has reached the boil, add the rice and let it cook stirring the mixture. Cook for at least 35 minutes, until the rice grains are soft and the milk is almost completely evaporated. Once the rice is cooked and a compact and tied mixture has formed, divide it into equal parts by placing it in 3 bowls.

With the rice still hot, add in a bowl the chopped white chocolate, stir until the chocolate melts and add part of the coconut Rapè, until the mixture thickens. In another bowl, always with the boiling rice, add the white chocolate and the chopped raspberries. Stir until all is well mixed and thicken with almond flour.

Add the chopped dark chocolate and orange zest to the last bowl of hot rice, stirring until completely melted. Put the 3 rice bowls in the refrigerator for 1-2 hours, to thicken the mixtures. When the rice has thickened, form the balls of 20 g each and rub them respectively in coconut Rapè, in red sprinkles and in chocolate sprinkles.

Place the truffles on a tray and refrigerate.
 

A recipe by @Lucake