Low Sodium Chocolate Mochi
Dive into the irresistible world of **Low Sodium Chocolate Mochi**, a chewy, chocolatey treat that’s perfect for satisfying your sweet tooth without the excess salt. Made with **sweet rice flour (mochiko)**, **unsweetened cocoa powder**, and a hint of **dark chocolate chips**, this recipe blends traditional mochi textures with rich, velvety chocolate flavors. The preparation is refreshingly simple, with just 15 minutes of prep and bake time, making it a quick yet indulgent option for dessert lovers. With low sodium ingredients and the option to enhance the decadence with dark chocolate chips, this recipe is ideal for those seeking both flavor and dietary mindfulness. Enjoy warm for a gooey delight or cooled for a firmer bite—and don’t forget the fun hands-on experience of dusting and slicing these bite-sized pieces! Perfect for holiday gatherings, snack cravings, or any chocolate lover’s dream, this **baked chocolate mochi recipe** will become your new favorite dessert.
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Recipe Information
Ingredients
- 1 cup sweet rice flour (mochiko)
- 2 tablespoons unsweetened cocoa powder
- 0.5 cup granulated sugar
- 3 quarter cup water
- 0.5 teaspoon vanilla extract (optional)
- 0.25 cup cornstarch
- 0.25 cup dark chocolate chips (low sodium, optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease an 8x8 inch baking dish.
In a large mixing bowl, combine the sweet rice flour, unsweetened cocoa powder, and granulated sugar. Stir until evenly mixed.
Add the water and vanilla extract (if using) to the dry ingredients. Stir until you achieve a smooth batter with no lumps.
If you're using dark chocolate chips for added flavor, fold them gently into the batter.
Pour the batter into the prepared baking dish, spreading it out evenly.
Cover the baking dish with aluminum foil to prevent the mochi from drying out.
Bake in the preheated oven for 15 minutes or until the mochi is set and has a slightly bouncy texture.
Remove the baking dish from the oven and let the mochi cool slightly.
Sprinkle cornstarch onto a clean work surface. Turn the mochi out onto the cornstarch-dusted surface.
Dust the top of the mochi with more cornstarch to prevent sticking, and then cut it into bite-sized pieces using a plastic knife or pizza cutter.
Serve warm or let cool completely, then store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
1193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 33 mg | 1% | |
| Total Carbohydrate | 251.7 g | 92% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 124.6 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 410 mg | 9% | |
*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.
