Nut-Free Rice Cakes with Chocolate Spread
Indulge in the perfect allergen-friendly treat with our Nut-Free Rice Cakes with Chocolate Spread! This no-bake recipe layers crispy puffed rice coated in gooey marshmallow with a luscious, nut-free chocolate topping made from semisweet chocolate chips and creamy coconut cream. Simple to prepare in just 30 minutes of hands-on time, this dessert is ideal for sharing at parties or enjoying as a quick, crowd-pleasing snack. With a hint of vanilla and a sprinkle of sea salt adding depth of flavor, these rice cakes are a delightful combination of sweet and salty. Plus, they’re safe for those with nut allergies, making them a versatile and inclusive option for kids and adults alike. Serve them as squares for easy snacking, and enjoy a treat that's both convenient and irresistibly delicious!
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Recipe Information
Ingredients
- 100 grams puffed rice
- 60 grams unsalted butter
- 200 grams marshmallows
- 150 grams semisweet chocolate chips (nut-free)
- 60 ml coconut cream
- 1 teaspoon vanilla extract
- 0.5 teaspoon sea salt
Instructions
Line a 9x9 inch square baking pan with parchment paper and set aside.
In a large saucepan over low heat, melt the unsalted butter.
Add the marshmallows to the melted butter and stir continuously until completely melted and smooth.
Remove the saucepan from heat and immediately stir in the puffed rice until well coated with the marshmallow mixture.
Transfer the rice mixture into the prepared baking pan, pressing it down evenly with a spatula. Allow it to cool and set for about 30 minutes.
In a microwave-safe bowl, combine the semisweet chocolate chips and coconut cream. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and the mixture is smooth.
Stir in the vanilla extract and sea salt into the melted chocolate mixture.
Once the rice cake layer is set, spread the chocolate mixture evenly over the top using a spatula.
Let the chocolate topping set at room temperature for about 1 hour before cutting into squares.
Serve the nut-free rice cakes as a snack or dessert. Store any leftovers in an airtight container at room temperature for up to three days.
Nutrition Facts
Calories |
2399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.9 g | 131% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1353 mg | 59% | |
| Total Carbohydrate | 362.2 g | 132% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 205.4 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 674 mg | 14% | |
*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.
