Dairy-Free Chocolate Rice Cakes
Indulge in a guilt-free treat with these Dairy-Free Chocolate Rice Cakes, a perfect blend of crunch and rich chocolatey goodness! Made with wholesome ingredients like unsweetened cocoa powder, crispy rice cereal, and natural sweeteners like maple syrup, this no-bake recipe is incredibly simple to prepare in just 20 minutes. Coconut oil gives the chocolate coating a velvety texture, while a hint of vanilla and optional chopped nuts add layers of flavor and texture. Topped with dairy-free chocolate chips for an extra touch of decadence, these gluten-free, vegan rice cakes are ideal for health-conscious snackers or anyone with dietary restrictions. Whether you enjoy them as an on-the-go snack, lunchbox treat, or quick dessert, these delightful chocolate rice cakes will satisfy your cravings without the dairy!
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Recipe Information
Ingredients
- 2 tablespoons Unsweetened cocoa powder
- 2 tablespoons Coconut oil
- 3 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 2 cups Crispy rice cereal
- 0.5 cup Chopped nuts (optional, such as almonds or hazelnuts)
- 0.5 cup Dairy-free chocolate chips
Instructions
In a medium-sized saucepan over low heat, combine the unsweetened cocoa powder, coconut oil, and maple syrup. Stir constantly until the coconut oil is completely melted and the mixture is smooth.
Add the vanilla extract and salt to the saucepan and stir well to combine.
Remove the saucepan from the heat and gently fold in the crispy rice cereal, ensuring that all of the cereal is coated with the chocolate mixture.
If using, add chopped nuts to the mixture and fold them in carefully.
Line a baking sheet or flat surface with parchment paper.
Using a spoon, drop small spoonfuls of the chocolate rice mixture onto the prepared parchment paper, shaping them into flat, round cakes, about 2 inches in diameter.
Top each rice cake with a sprinkle of dairy-free chocolate chips, pressing them lightly into the surface.
Allow the rice cakes to cool at room temperature for about 10 minutes, then transfer them to the refrigerator to set completely for about 30 minutes.
Once the rice cakes are set, you can store them in an airtight container at room temperature for up to a week, or in the refrigerator if you prefer them chilled.
Nutrition Facts
Calories |
1986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.4 g | 109% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2125 mg | 92% | |
| Total Carbohydrate | 290.5 g | 106% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 110.5 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 194 mg | 15% | |
| Iron | 55.7 mg | 309% | |
| Potassium | 1077 mg | 23% | |
*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.
