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300g of fresh strawberries
150g of fresh raspberries
150g of fresh blueberries
100g of chopped gluten-free Mathez chocolate truffles
300g of rice flour
250g of brown sugar
120g of cold butter
Preheat the oven to 180°C.
Wash your fruit. Remove the stems from the strawberries and cut them in 2 or 4 according to their size. Place all your fruit in your dish.
Coarsely chop your gluten-free chocolate truffles and put them in the dish with the fruit. Mix it all together with a spoon.
Cut the cold butter into pieces and place it in a bowl with the sugar and flour.
Mix everything with your fingers until the mixture becomes sandy
Crumble it on your fruit and bake for 20 minutes.
Remove from the oven, let cool slightly and enjoy hot or cold, alone or with an ice cream scoop.
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