Paleo Caramel Rice Cake
Indulge in the decadence of a **Paleo Caramel Rice Cake**, a wholesome twist on a classic treat that's both Paleo-friendly and irresistibly delicious. This grain-free dessert combines the nutty richness of almond butter, the natural sweetness of chopped dates and coconut sugar, and the crunch of chopped pecans for a delightful texture in every bite. Made with nutrient-dense ingredients like coconut flour and coconut milk, this recipe is perfect for those seeking a guilt-free indulgence. Quick to prepare with just 15 minutes of prep time, these caramel rice cakes are baked to perfection in under 25 minutes, making them an ideal sweet treat for busy schedules. Serve them as a snack, dessert, or a post-workout bite—either way, they're sure to satisfy your sweet tooth while staying true to your Paleo lifestyle!
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Recipe Information
Ingredients
- 0.5 cup Coconut flour
- 2 tablespoons Arrowroot starch
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Sea salt
- 3 large Eggs
- 0.5 cup Coconut milk
- 1 teaspoon Vanilla extract
- 0.5 cup Coconut sugar
- 0.25 cup Almond butter
- 2 tablespoons, melted Coconut oil
- 0.5 cup, chopped Pecans
- 0.5 cup Chopped dates
Instructions
Preheat your oven to 350°F (175°C) and line an 8-inch square baking dish with parchment paper.
In a medium bowl, whisk together the coconut flour, arrowroot starch, baking soda, and sea salt. Set aside.
In a separate large bowl, beat the eggs with a hand mixer until smooth. Add in the coconut milk and vanilla extract, mixing until well combined.
Gradually mix the dry ingredients into the wet ingredients until thoroughly combined.
Fold in the coconut sugar, almond butter, melted coconut oil, chopped pecans, and chopped dates. Mix well to create a dough-like consistency.
Transfer the batter to the prepared baking dish, spreading evenly with a spatula.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool in the baking dish for 10 minutes before lifting out using the parchment paper.
Once cooled, cut into squares and serve. Enjoy your paleo caramel rice cakes!
Nutrition Facts
Calories |
2302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.3 g | 156% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1509 mg | 66% | |
| Total Carbohydrate | 270.8 g | 98% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 185.5 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 370 mg | 28% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1884 mg | 40% | |
*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.
