Chocolate-Covered Rice Cakes
Transform your everyday snack into an irresistible treat with these easy Chocolate-Covered Rice Cakes! Made with just six simple ingredients, including rich dark chocolate and a hint of coconut oil for that glossy, velvety finish, this recipe is the perfect balance of indulgence and health-conscious snacking. Each rice cake is coated in melt-in-your-mouth chocolate, with the option to sprinkle on sea salt, chopped nuts, or sprinkles for added crunch and flavor. Ready in just 15 minutes, this no-bake recipe is ideal for quick snack prep, an elegant party platter, or an afternoon pick-me-up. Whether you’re looking for a gluten-free dessert or a surprisingly delicious way to upgrade plain rice cakes, this recipe is as versatile as it is delicious. Serve them fresh or store for an on-the-go snack that’s sure to satisfy!
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Recipe Information
Ingredients
- 6 pieces Rice cakes
- 200 grams Dark chocolate
- 1 tablespoon Coconut oil
- 0.5 teaspoon Sea salt (optional)
- 0.25 cup Chopped nuts or sprinkles (optional)
Instructions
Choose a clean and dry working surface for preparing the rice cakes. Line a baking sheet with parchment paper and set aside.
Break the dark chocolate into small pieces and place them in a heatproof bowl.
In a small saucepan, add about 2 inches of water and bring it to a simmer over medium heat.
Place the bowl of chocolate over the saucepan, ensuring the bottom of the bowl does not touch the water. This creates a double boiler.
Add the coconut oil to the bowl with the chocolate.
Stir the chocolate and coconut oil until they are completely melted and smooth. Remove the bowl from heat.
Take one rice cake and, using a spoon or small spatula, gently spread a layer of melted chocolate over one side.
Sprinkle a pinch of sea salt over the chocolate-covered side of the rice cake if desired.
Optional: Add chopped nuts or sprinkles on top of the chocolate layer for extra texture and flavor.
Place the chocolate-covered rice cake onto the prepared baking sheet with the chocolate side facing up.
Repeat steps 7 to 10 for each rice cake.
Once all rice cakes are covered, allow them to cool at room temperature for about 20 minutes or refrigerate them for 10 minutes until the chocolate sets.
Serve immediately or store in an airtight container at room temperature for up to three days.
Nutrition Facts
Calories |
1795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.2 g | 144% | |
| Saturated Fat | 50.0 g | 250% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 1138 mg | 49% | |
| Total Carbohydrate | 175.0 g | 64% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 101.3 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 1895 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
