Low Sodium Chocolate Rice Cakes
Elevate your snack game with these irresistible Low Sodium Chocolate Rice Cakes, a guilt-free treat that's both wholesome and indulgent. Crafted with unsweetened puffed rice cereal and rich dark chocolate boasting at least 70% cocoa, this recipe strikes the perfect balance between crunchy and creamy. A hint of coconut oil amplifies the silky texture, while pure vanilla extract and unsweetened cocoa powder deepen the chocolatey flavor. Sweetened naturally with honey or maple syrup, and optionally topped with desiccated coconut, these bite-sized delights are ideal for satisfying sweet cravings without compromising on nutritional goals. Quick to prepare in just 15 minutes and set in the refrigerator, these no-bake chocolate rice cakes are perfect for busy lifestyles, offering a low-sodium snack option that’s delicious and easy to make.
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Recipe Information
Ingredients
- 3 cups Unsweetened puffed rice cereal
- 6 ounces Dark chocolate (minimum 70% cocoa, low sodium)
- 1 tablespoon Coconut oil
- 1 teaspoon Pure vanilla extract
- 2 tablespoons Unsweetened cocoa powder
- 3 tablespoons Honey or maple syrup
- 2 tablespoons Desiccated coconut (optional for topping)
Instructions
Line a baking sheet with parchment paper or a silicone mat and set aside.
In a medium-sized microwave-safe bowl, combine the dark chocolate and coconut oil.
Microwave the chocolate and coconut oil mixture in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth. Alternatively, melt using a double boiler.
Stir in the pure vanilla extract, cocoa powder, and honey (or maple syrup) into the melted chocolate until well combined.
Place the puffed rice cereal in a large mixing bowl. Pour the chocolate mixture over the puffed rice cereal.
Gently fold the puffed rice into the chocolate mixture until the rice is evenly coated.
Scoop spoonfuls of the mixture onto the prepared baking sheet, forming them into small mounds or cakes.
If desired, sprinkle desiccated coconut over the top of each rice cake for extra texture and flavor.
Place the baking sheet in the refrigerator for at least 1 hour or until the chocolate has fully set.
Once the chocolate has hardened, remove the rice cakes from the refrigerator and serve.
Store any leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
1778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.2 g | 123% | |
| Saturated Fat | 60.7 g | 304% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 38 mg | 2% | |
| Total Carbohydrate | 214.6 g | 78% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 92.6 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 1475 mg | 31% | |
*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.
