Homemade Chocolate Rice Cakes
These homemade chocolate rice cakes are a crispy, chocolatey snack that's both delicious and easy to make. Perfect for a quick treat, they combine the light crunch of rice cakes with a rich, smooth chocolate coating. Made with simple ingredients like dark chocolate, coconut oil, and natural sweeteners, this recipe is ideal for those looking for a healthier alternative to store-bought chocolate-covered rice cakes. You can customize them with toppings like nuts, sea salt, or dried fruit, making them perfect for any occasion. Whether you enjoy them as a post-workout snack, a sweet treat with coffee, or a kid-friendly dessert, these chocolate rice cakes will quickly become a favorite.
Ingredients
6 plain rice cakes
200g dark chocolate (70% or higher)
1 tbsp coconut oil (for a smooth texture)
1 tbsp honey or maple syrup (optional, for sweetness)
1/2 tsp sea salt (optional, for a sweet-salty balance)
Toppings (optional):
2 tbsp crushed nuts (almonds, hazelnuts, or peanuts)
1 tbsp coconut flakes
1 tbsp dried fruit (raisins, cranberries, or banana chips)
Instructions
- Melt the chocolate: Break the dark chocolate into small pieces and place it in a heatproof bowl. Add the coconut oil and melt using a double boiler or microwave in 20-second intervals, stirring in between. If you want extra sweetness, mix in the honey or maple syrup.Coat the rice cakes: Dip each rice cake into the melted chocolate, or use a spoon to drizzle it evenly over the top. Sprinkle with sea salt, crushed nuts, or coconut flakes before the chocolate hardens.Let them set: Place the chocolate-coated rice cakes on a tray lined with parchment paper. Refrigerate for 10-15 minutes until the chocolate is fully set. Enjoy immediately or store for later!
Notes
- For a dairy-free option, ensure the dark chocolate is vegan.
- For added crunch, toast the crushed nuts before sprinkling.
- For a peanut butter twist, spread a thin layer of peanut butter on the rice cakes before dipping them in chocolate.