Chocolate Coated Rice Cakes
Crunchy rice cakes topped with a smooth layer of melted dark chocolate and customizable toppings. A delicious and easy-to-make snack!
Equipment
- Microwave or double boiler
- Spoon
- Parchment Paper
- Cooling rack
Ingredients
Main Ingredients
- 6 plain rice cakes white or whole grain
- 1/2 cup dark chocolate chips or chocolate block, melted
Optional Toppings
- to taste chopped nuts almonds, peanuts, or hazelnuts
- to taste dried fruit raisins, goji berries, or cranberries
- to taste seeds chia seeds, sunflower seeds, or pumpkin seeds
- to taste sea salt for garnish
Instructions
- Preheat the oven to 350°F (180°C). If desired, toast the rice cakes on a rack for 5 minutes to enhance their crispiness. Let them cool completely.
- Melt the dark chocolate chips in a microwave-safe bowl. Microwave for 1 minute, stir, then continue in 15-second intervals until fully melted. Alternatively, use a double boiler.
- Spread the melted chocolate evenly over the top of each rice cake using the back of a spoon.
- Sprinkle optional toppings such as chopped nuts, dried fruit, or sea salt over the chocolate layer, pressing them gently to adhere.
- Place the coated rice cakes on a cooling rack and refrigerate until the chocolate hardens, about 10-15 minutes.
- Enjoy immediately or store in an airtight container in the refrigerator to maintain crispiness.
Notes
For a variation, try using milk or white chocolate instead of dark chocolate. You can also create a swirl effect using two different chocolates. Store in the fridge to prevent the chocolate from melting.
Nutrition
Calories: 150kcalCarbohydrates: 18gProtein: 3gFat: 8gSaturated Fat: 4gSodium: 20mgPotassium: 150mgFiber: 2gSugar: 6gCalcium: 10mgIron: 1mg
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