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A platter of chocolate rice cakes drizzled with caramel and sprinkled with sea salt, surrounded by fresh berries.

Chocolate Rice Cakes

Chocolate rice cakes are a delicious and versatile treat that combines the satisfying crunch of rice cakes with the rich flavor of chocolate.

  • Total Time: 45 minutes (including cooling time)
  • Yield: 6 chocolate rice cakes 1x

Ingredients

Scale
  • 6 plain rice cakes
  • 1 cup dark chocolate chips (or milk chocolate, if preferred)
  • 1/4 cup chopped nuts (e.g., almonds, walnuts, or pecans)
  • 1/4 cup shredded coconut (optional)
  • 1/4 cup dried fruit (e.g., raisins or cranberries, optional)
  • Sea salt (for sprinkling, optional)

Instructions

  1. Prepare Your Workstation: Line a baking sheet with parchment paper to prevent sticking.
  2. Melt the Chocolate: In a microwave-safe bowl, melt the chocolate chips in the microwave in 30-second intervals, stirring between each interval until smooth. Alternatively, use a double boiler for melting.
  3. Coat the Rice Cakes: Dip each rice cake into the melted chocolate, ensuring it is evenly coated. Allow any excess chocolate to drip off.
  4. Add Toppings: Place the coated rice cakes on the prepared baking sheet. While the chocolate is still warm, sprinkle the chopped nuts, shredded coconut, and dried fruit on top. For an extra touch, add a light sprinkle of sea salt.
  5. Set the Chocolate: Transfer the baking sheet to the refrigerator and let the chocolate set for about 30 minutes, or until firm.
  6. Serve: Once the chocolate has hardened, remove the rice cakes from the refrigerator. Serve immediately or store in an airtight container for later enjoyment.
  • Author: Victoria
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes

Nutrition

  • Serving Size: 1 rice cake