Sugar-Free Caramel Rice Cake
Satisfy your sweet tooth with a guilt-free twist on a classic treat! This Sugar-Free Caramel Rice Cake recipe combines the irresistible flavor of caramel with wholesome puffed brown rice for a light, crispy snack that's naturally sweetened with date paste and stevia. Perfect for those seeking healthier dessert options, these no-bake rice cakes are packed with rich coconut cream, aromatic cinnamon, and a hint of vanilla. Ready in just 25 minutes and free from refined sugar, they make an excellent snack or after-dinner treat. Plus, these rice cakes are easy to prepare ahead of time and store, making them a go-to option for meal prep or on-the-go indulgence!
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Recipe Information
Ingredients
- 2 cups puffed brown rice
- 0.5 cup date paste
- 2 tablespoons unsalted butter
- 0.25 cup coconut cream
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 0.5 teaspoon cinnamon
- 1 teaspoon stevia
Instructions
Line an 8x8 inch square baking pan with parchment paper, leaving an overhang for easy removal.
In a medium saucepan over low heat, melt the unsalted butter.
Add the date paste and coconut cream to the melted butter, stirring continuously until the mixture is smooth and well combined.
Stir in the vanilla extract, salt, and cinnamon. Continue to cook for another 2-3 minutes until the mixture slightly thickens.
Remove the saucepan from heat and add the stevia, stirring until fully incorporated.
Place the puffed brown rice in a large mixing bowl. Pour the warm caramel mixture over the puffed rice.
Mix thoroughly until all the puffed rice is evenly coated with the caramel mixture.
Transfer the mixture into the prepared baking pan. Use a spatula or your hands to press it down evenly and firmly.
Refrigerate for at least 30 minutes to set.
Once set, lift the rice cake out of the pan using the parchment paper overhang and cut into 8 evenly sized pieces.
Serve immediately or store in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
1232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 624 mg | 27% | |
| Total Carbohydrate | 224.6 g | 82% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 107.5 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 992 mg | 21% | |
*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.
