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 protein-rich, vegan, gluten-free, and refined-sugar-free.
Homemade chocolate rice cakes are an easy energizing snack. They are made of only 4 wholesome ingredients and need only a quick mix and chill, and your no bake chocolate treat is ready. It is refined-sugar-free, and made with vegan and gluten-free. Like my 2-ingredient fudge, these are easily made in either a loaf pan or cupcake pans.
Why You'll Love These
Different rice cake treat. This version is a variation on the famed chocolate Nestle crunch candy bar, or a rice krispie treat, or even the healthier topped 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 the chocolate bar a satisfying crunch, yet keep it light. The bar provides protein from nut butter and almond flour, and mood-boosting magnesium from chocolate. For other chocolate recipes with a crunch try my chocolate crunch bars, or my chocolate quinoa scotcheroos.
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 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.
Steps to Make
Just mix ingredients in a bowl, spoon into a mold, parchment-lined loaf pan or cupcake pan, chill and they are ready. The full recipe is at the bottom of this post, but here are the general steps:
1. Melt Chocolate. Microwave chocolate and nut butter in a microwave safe container, stir until smooth.
2. Stir in other ingredients.
3. Spoon mixture into a pan lined with parchment paper.
4. Top with more melted chocolate and sprinkle with more crumbled rice cakes
5. Allow to set in freezer for 30 minutes to 1 hour before removing and then slice.
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 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 coconut milk for a fudgy topping, like the one I used on my peanut butter 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.
How healthy are these rice cakes
Each of these cakes provide 4 gm protein and 3 gm fiber, as well as mood-boosting magnesium. And since there is no sugar, they are refined-sugar-free.
Are chocolate rice cakes healthy?
Chocolate rice cakes such as these with almond butter and nut butter are healthy because they are only 176 calories, yet are high in protein and fiber.
Are rice cakes good for weight loss?
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
How to Make Chocolate
Chickpea Chocolate Clusters
Chocolate Covered Cranberries
Blueberry Cashew Chocolate Clusters
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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
- 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 mold or paper-liners of a cupcake pan.
- Allow to harden in refrigerator for 30 minutes to an hour.
- 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.
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