Sugar-Free Rice Cakes with Chocolate Spread
Indulge in a healthy and guilt-free treat with these Sugar-Free Rice Cakes with Chocolate Spread, a perfect low-calorie snack or dessert for health-conscious foodies. Made from wholesome ingredients like brown rice, unsweetened cacao powder, and stevia extract, this recipe is naturally sweet and completely sugar-free, making it ideal for those on a low-sugar or diabetic-friendly diet. The crispy baked rice cakes are topped with a rich and velvety homemade chocolate spread infused with coconut oil, vanilla, and almond milk for an irresistible flavor combination. Ready in just 40 minutes, this easy-to-make recipe is perfect for satisfying your chocolate cravings while staying on track with your wellness goals. Gluten-free and vegan, these rice cakes are a versatile option for anyone seeking a clean and delicious treat!
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Water
- 2 tablespoons Coconut oil
- 3 tablespoons Unsweetened cacao powder
- 1 teaspoon Vanilla extract
- 1 teaspoon Stevia extract
- 2 tablespoons Unsweetened almond milk
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium saucepan, combine the brown rice and water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the saucepan, and let simmer for 15-20 minutes or until the rice is tender and the water is absorbed.
Remove the saucepan from heat and let the rice cool for 5 minutes.
Using a large spoon or hands, scoop portions of the cooked rice and form them into small, firm cakes, about 1/4 inch thick.
Place the rice cakes evenly spaced on the prepared baking sheet.
Bake in the preheated oven for 10-15 minutes until lightly crispy on the outside.
While the rice cakes are baking, prepare the chocolate spread. In a small bowl, combine the coconut oil, cacao powder, vanilla extract, stevia extract, almond milk, and a pinch of salt.
Stir the mixture until smooth and well combined. If needed, warm the coconut oil slightly to aid in mixing.
Once the rice cakes are done baking, remove them from the oven and let them cool slightly.
Spread a generous layer of the sugar-free chocolate spread on each rice cake.
Serve immediately or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1226 mg | 53% | |
| Total Carbohydrate | 58.9 g | 21% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 1.3 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 124 mg | 10% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 352 mg | 7% | |
*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.
