Sugar-Free Chocolate Rice Cake
Indulge in a guilt-free treat with this Sugar-Free Chocolate Rice Cake recipe—an effortless way to enjoy a snack that’s both healthy and decadent! These crunchy brown rice cakes are elevated with a rich, velvety coating of sugar-free dark chocolate, enhanced with unsweetened cocoa powder and a touch of vanilla for a deep, satisfying flavor. Sweetened naturally with stevia or monk fruit, and optionally topped with chopped nuts or grated coconut, this no-sugar-added dessert is perfect for those seeking a low-carb, gluten-free, and dairy-free snack option. Ready in just 20 minutes, these easy-to-make chocolate rice cakes are ideal for satisfying your sweet tooth without compromising your diet. Great for kids, adults, or anyone looking for a nutritious treat!
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Recipe Information
Ingredients
- 6 pieces Brown rice cakes
- 2 tablespoons Unsweetened cocoa powder
- 1/2 cup Sugar-free dark chocolate chips
- 1 teaspoon Vanilla extract
- 1/4 cup Almond milk (unsweetened)
- 1-2 tablespoons Stevia or monk fruit sweetener
- 2 tablespoons Coconut oil
- 1/4 teaspoon Sea salt
- 1/4 cup Chopped nuts (optional, e.g., almonds or walnuts)
- 2 tablespoons Grated unsweetened coconut (optional)
Instructions
Place a heat-proof bowl over a pot of simmering water (double boiler setup). Add the sugar-free dark chocolate chips and coconut oil to the bowl.
Stir occasionally until the chocolate and coconut oil are completely melted and smooth. Be careful not to let any water into the chocolate mixture.
Remove the bowl from the heat and add the unsweetened cocoa powder, vanilla extract, almond milk, and stevia or monk fruit sweetener. Stir until well combined and the mixture is smooth.
Place the rice cakes on a tray lined with parchment paper.
Using a spoon, drizzle the chocolate mixture generously over each rice cake, covering the top evenly.
Sprinkle a pinch of sea salt over each chocolate-covered rice cake.
If using, sprinkle chopped nuts and/or grated coconut over the chocolate before it sets for added texture and flavor.
Refrigerate the chocolate-covered rice cakes for about 15-20 minutes or until the chocolate is firm and set.
Serve immediately or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
1360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.0 g | 127% | |
| Saturated Fat | 59.4 g | 297% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 632 mg | 27% | |
| Total Carbohydrate | 128.5 g | 47% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 3.4 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 159 mg | 12% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1203 mg | 26% | |
*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.
