Paleo Chocolate Rice Cakes
Indulge your sweet tooth guilt-free with these irresistibly healthy Paleo Chocolate Rice Cakes, a no-bake treat that's as nutritious as it is delicious! Packed with wholesome ingredients like puffed quinoa, almond butter, and chia seeds, these bite-sized delights are naturally sweetened with honey and elevated by a rich cocoa flavor. Perfect for any paleo or gluten-free diet, they offer a delightful crunch from chopped almonds and shredded coconut, while a hint of vanilla and sea salt adds a decadent depth of flavor. With just 15 minutes of prep time and zero baking required, these chocolate rice cakes are an easy, crowd-pleasing snack or dessert that’s perfect for meal prep. Refrigerate them for the ideal grab-and-go energy boost that will keep you fueled throughout the day!
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Recipe Information
Ingredients
- 1 cup Unsweetened shredded coconut
- 2 cups Puffed quinoa
- 2 tablespoons Cocoa powder
- 1 cup Almond butter
- 1 cup Honey
- 0.25 cup Coconut oil
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped almonds
- 2 tablespoons Chia seeds
- 1 pinch Pinch of sea salt
Instructions
Line a baking tray with parchment paper and set aside.
In a large mixing bowl, combine the shredded coconut, puffed quinoa, cocoa powder, chopped almonds, and chia seeds. Mix well to ensure even distribution.
In a small saucepan over low heat, melt the coconut oil. Add the almond butter and honey, stirring continuously until the mixture is smooth and uniform. Do not let it boil.
Remove from heat and stir in the vanilla extract and a pinch of sea salt.
Pour the wet mixture into the dry ingredients and stir thoroughly until everything is well combined.
Using a spoon or your hands, form the mixture into small, round cakes (about 2 tablespoons per cake) and place them on the prepared baking tray.
Allow the cakes to set in the refrigerator for at least 1 hour or until they are firm to the touch.
Once set, remove from the fridge and enjoy your paleo chocolate rice cakes. They can be stored in an airtight container for up to one week.
Nutrition Facts
Calories |
5435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 323.9 g | 415% | |
| Saturated Fat | 113.3 g | 566% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 650 mg | 28% | |
| Total Carbohydrate | 525.6 g | 191% | |
| Dietary Fiber | 84.2 g | 301% | |
| Total Sugars | 222.5 g | ||
| Protein | 131.6 g | 263% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1246 mg | 96% | |
| Iron | 34.2 mg | 190% | |
| Potassium | 5315 mg | 113% | |
*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.
