Soy-Free Rice Cakes with Chocolate Spread
Indulge in a sweet treat that's as wholesome as it is delicious with these Soy-Free Rice Cakes with Chocolate Spread. Perfect for those avoiding soy, this recipe combines crisp puffed rice, a honey-coconut oil blend, and a rich, dairy-free chocolate spread made with dark chocolate, almond milk, and a hint of vanilla. With just 15 minutes of prep time, these no-bake rice cakes are easy to assemble and ideal for sharing. Each bite is a delightful balance of texture and sweetness, making them an irresistible snack or dessert. Whether you're catering to dietary preferences or simply craving chocolatey goodness, these gluten-free and soy-free rice cakes are sure to please. Serve them as a guilt-free indulgence at parties, or enjoy them as a thoughtful homemade treat. Perfect keywords: soy-free dessert, gluten-free snack, healthy rice cakes, chocolate spread recipe.
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Recipe Information
Ingredients
- 3 cups Puffed rice
- 1 tablespoon Honey
- 2 tablespoons Coconut oil
- 100 grams Dark chocolate (soy-free)
- 2 tablespoons Almond milk
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
Line a baking sheet with parchment paper. Set aside.
In a large mixing bowl, combine the puffed rice and a pinch of salt.
In a small saucepan, melt 1 tablespoon of coconut oil and honey over low heat, stirring until combined.
Pour the melted mixture over the puffed rice and mix gently until the rice is well coated.
Spoon the mixture on the prepared baking sheet, flattening each portion with the back of a spoon to form discs, roughly 3 inches in diameter.
Set aside to cool and firm up for about 30 minutes.
To make the chocolate spread, chop the dark chocolate into small pieces.
In a heatproof bowl, combine the chopped chocolate, 1 tablespoon of coconut oil, and almond milk.
Melt the mixture over a simmering pot of water (double boiler method) or in a microwave, stirring frequently until smooth.
Stir in the vanilla extract once melted and remove from heat.
Once the rice cakes are firm, spread a spoonful of the chocolate mixture on each rice cake.
Allow the chocolate spread to set at room temperature before serving.
Nutrition Facts
Calories |
1058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 43.2 g | 216% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 171 mg | 7% | |
| Total Carbohydrate | 119.7 g | 44% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 64.9 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 104 mg | 8% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 608 mg | 13% | |
*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.
