Chocolate rice cakes made out of a creamy fudge mixed with crunchy puffed rice makes a delicious energizing snack. A healthy variation on the Nestle crunch bar or a Rice Krispie treat. This one is easy to make in under 30 minutes.
This homemade chocolate rice cakes recipe is an easy energizing snack. These chocolate covered rice cakes are made of only 4 wholesome ingredients and need only a quick mix and chill, and your no bake chocolate treat is ready. Like my other protein snacks, such as my oatmeal protein balls, peanut butter bliss balls, these rice cakes are easy to make. And like my 2-ingredient chocolate fudge, they are easily made in a candy mold, or either a loaf pan or cupcake pan.
Why You'll Love These
Different rice cake treat. This chocolate rice cakes recipe is a variation on the famed chocolate Nestle crunch candy bar, or a rice krispie treat, or even the healthier chocolate covered rice cakes making the rounds now on social media. You take a plain, flavorless rice cake, a popular low-carb snack invented back in the 80s by New York when a botanist, Alexander Pierce Anderson, and use it as in ingredient in a chocolate treat.
Nourishing & energizing. The rice cakes give these no bake chocolate bars a satisfying crunch yet keep it light. The bar provides 4 grams of protein and 3 grams of fiber from nut butter and almond flour, as well as mood-boosting magnesium from chocolate. For other chocolate recipes with a crunch try my chocolate crunch bars, or my chocolate puffed quinoa bars.
The way to make these chocolates is simple. First, gather the ingredients.
1. Chocolate - Use a quality chocolate bar at least 70% cacao to build the most nutrition into your bars. Look for a brand that has few and wholesome ingredients such as Lindt's 85% cacao, Ghiradelli baking bars, HU, Chocolate Love, THEO and more.
2. Nut butter - You'll want a healthier nut butter, not the commercial brands that add sugar.
3. Almond Flour - Almond flour is full of protein and healthy fats, can boost energy, trigger metabolism and assist in weight loss, improves digestion, and immunity [source]
4.Plain Rice Cakes - The rice cakes I used had no additional ingredients or flavors. Use either 6 large rice cakes or 3 cups of puffed cereal.
- Almond flour - You can use coconut flour but double the amount as it is more absorbent.
- Rice cakes - You can use a puffed cereal instead of rice cakes.
Steps to Make
Check the recipe card at the bottom of the post for recipe amounts and details. Below you can find general steps.
Step 1: Break up rice cakes into a crumbles.
Step 2: Microwave chocolate and nut butter in a microwave safe container, stir until smooth.
Step 3: Add crumbled rice cakes, melted chocolate, nut butter and almond flour to a bowl and stir.
Step 4: Add the mixture to a mold or into cupcake pans lined with paper cups. Freeze them for 25 minutes or more to set.
How to Store
Store these bars sliced and refrigerated for up to a month or frozen for a year. They stay solid at room temperature and thus are ideal for travel. Just be sure to wrap them or keep them in a sealed container, and they may melt a bit on the surface as any candy bar would in warm temperatures.
Choose a Container
Bar mold. I used this silicon mold, the recipe made 8 bars.
Loaf pan. Line with a sheet of parchment paper, spoon in the mixture, chill and slice into 6-8 rods.
Cupcake pan. Depending on how high you fill your cups, you can get up to a dozen.
You can make the recipe as is, or top with additional chocolate layer. Either melt more chocolate and pour that on top or mix it with milk for a fudgy topping, like the one I used on my No Bake Chocolate Peanut Butter Protein Bars.
Vary the flavor by including spices and or extracts into the melted chocolate such as ¼ teaspoon of mint extract or almond extract, or 1 teaspoon of cinnamon powder or a pinch of cayenne pepper for a Mayan chocolate flair.
Microwave a 1 cup of chopped chocolate for 1 minute and stir until melted. Heat ¼ cup milk in the microwave for 30 seconds.
Chocolate rice cakes such as these with almond butter and nut butter are healthy because they are under 200 calories yet are high in protein and fiber.
These chocolate rice cakes are an asset to a good weight loss plan because being high in fiber and protein, they help you feel full and support good digestion.
Other Chocolate Snacks
If you tried this Chocolate Rice Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Chocolate Rice Cakes
- 1 bar chocolate bar or chocolate chips Use 70% cacao and up for the nutrients
- ⅓ cup nut butter
- 2 tablespoon almond flour or oat or coconut flour
- 6 rice cakes or 3 cups puffed rice
- Prepare your container. A silicon mold is ready as is. Line a loaf pan with parchment paper, or add paper liners to a cupcake pan.
- Prepare the rice cakes. Crumble the rice cakes with your hands. You want about 1 cup of crumbled rice cakes.
- Prepare the chocolate. Chop both bars or measure out chips.
- Microwave the chopped chocolate and nut butter in a microwave safe container for 1 minute, stir until smooth. Add a tablespoon of coconut oil if the mixture seems too stiff.1 bar chocolate bar or chocolate chips, ⅓ cup nut butter
Make chocolate filling
- Add to a bowl of melted chocolate, the remaining ingredients.2 tablespoon almond flour, 6 rice cakes
- Spread mixture into a candy mold or paper-liners of a cupcake pan.
- Allow to harden in refrigerator for 25 minutes or more.
- Store these bars sliced and refrigerated for up to a month or frozen for three months. They stay solid at room temperature and thus are ideal for travel. Just be sure to wrap them or keep them in a sealed container, and they may melt a bit as any candy bar would in warm temperatures.