Low Sodium Chocolate-Covered Rice Cakes
Indulge in a guilt-free snack with these Low Sodium Chocolate-Covered Rice Cakes—a perfect balance of crunch and creamy chocolate goodness! Featuring unsalted rice cakes coated in velvety dark chocolate (minimum 70% cocoa) and a touch of coconut oil for shine, this recipe keeps sodium levels in check without compromising on flavor. Customize your treats with optional toppings like unsweetened shredded coconut, chopped nuts, or a delicate pinch of sea salt flakes for added texture and flair. With just 10 minutes of prep and a quick chill time, these no-bake delights are as effortless as they are delicious, making them an ideal snack or a healthier dessert option. Perfect for low-sodium diets and chocolate lovers alike!
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Recipe Information
Ingredients
- 6 pieces Unsalted rice cakes
- 100 grams Dark chocolate (minimum 70% cocoa), chopped
- 1 teaspoon Coconut oil
- 2 tablespoons Unsweetened shredded coconut (optional)
- 2 tablespoons Chopped nuts, such as almonds or pistachios (optional)
- 1 pinch Sea salt flakes (optional, for sprinkling)
Instructions
Line a baking sheet with parchment paper to prepare for setting the rice cakes.
In a heatproof bowl, combine the chopped dark chocolate and coconut oil. Place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water. Stir continuously until the chocolate and coconut oil have melted smoothly.
Remove the bowl from the heat and let the chocolate cool slightly for about 5 minutes.
Take one rice cake and dip one side into the melted chocolate, ensuring it's evenly coated. Use a spatula or knife to help spread the chocolate, if necessary.
Place the chocolate-covered rice cake on the prepared baking sheet, chocolate side up. Repeat with the remaining rice cakes.
If using toppings, immediately sprinkle the shredded coconut, chopped nuts, or sea salt flakes over the chocolate before it sets. This helps the toppings adhere to the chocolate.
Transfer the baking sheet to the refrigerator and allow the chocolate to set completely, about 15-20 minutes.
Once set, serve the chocolate-covered rice cakes immediately or store them in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
1063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 159 mg | 7% | |
| Total Carbohydrate | 94.8 g | 34% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 25.5 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 921 mg | 20% | |
*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.
