By Karyl Laeving. Updated January 22, 2026. ⭐⭐⭐⭐⭐ from 128 votes
Crunchy. Chocolatey. Shockingly addictive. No-Bake Chocolate Rice Cake Clusters are the ultimate pantry-dessert hero that feel indulgent but stay light, crisp, and perfectly balanced. This no-bake treat turns humble rice cakes into glossy chocolate clusters with irresistible snap and melt, all without an oven or mixer.
Table of Contents
About This Recipe
What It Is
No-Bake Chocolate Rice Cake Clusters are bite-sized clusters made by coating broken rice cakes in a rich chocolate mixture, then chilling until set. They are part candy, part snack, and part dessert, with a texture that hits crunchy, airy, and creamy all at once.
Why It Works
Rice cakes act like a neutral, ultra-light base that absorbs chocolate without becoming dense. The nut or seed butter emulsifies the chocolate, creating a smooth coating that sets beautifully when chilled. Because there is no baking, the flavors stay clean and bold.
When To Make It
This recipe is perfect for busy weekdays, after-school snacks, meal prep desserts, summer no-oven days, or anytime you want a fast chocolate fix that still feels homemade.
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No-Bake Chocolate Rice Cake Clusters
- Total Time: 30 minutes
- Yield: 18 clusters 1x
Description
Crunchy, glossy, and completely no-oven, these No-Bake Chocolate Rice Cake Clusters combine airy rice cake pieces with a silky chocolate peanut butter coating. They set fast in the fridge, pack perfectly for snack boxes, and taste like a candy bar meets a crispy treat.
Ingredients
6 plain rice cakes, broken into bite-size pieces (about 60 g)
1 cup semi-sweet or dark chocolate chips (170 g)
1/3 cup smooth peanut butter or almond butter (80 g)
2 tbsp maple syrup (30 ml)
1 tsp vanilla extract (5 ml)
1/4 tsp fine salt (1 g)
Optional: flaky salt for topping (about 1 g)
Optional: 2 tbsp unsweetened shredded coconut (10 g)
Instructions
1. Line a baking sheet or plate with parchment paper.
2. Break the rice cakes into uneven, bite-size chunks and set aside.
3. Add chocolate chips to a microwave-safe bowl. Microwave in 20-second bursts, stirring each time, until just melted and smooth.
4. Stir in the peanut butter, maple syrup, vanilla, and salt until the mixture looks glossy and fully blended.
5. Add the rice cake pieces and gently fold until every piece is coated.
6. Scoop heaping tablespoon mounds onto the parchment. Press lightly so each cluster holds together.
7. If using, sprinkle a pinch of flaky salt or coconut on top before chilling.
8. Refrigerate 20 to 30 minutes, or until firm. Enjoy chilled for maximum crunch.
Notes
Chocolate tip: Stop heating as soon as the chips look mostly melted, then stir to finish. Overheating can make chocolate grainy.
Nut-free option: Use sunflower seed butter instead of peanut butter.
Vegan option: Use dairy-free chocolate chips and maple syrup (instead of honey).
Storage: Keep refrigerated in an airtight container for up to 7 days. Freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cluster
- Calories: 110
- Sugar: 7 g
- Sodium: 55 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
Why You’ll Love It
- No oven, no stove stress, no mess
- Ready with just 10 minutes of prep
- Crunchy texture with rich chocolate flavor
- Easy to make nut-free, vegan, or lower sugar
- Perfect for snack boards, lunchboxes, or dessert trays
Key Ingredients & Notes
Rice Cakes
Plain or lightly salted rice cakes work best. Brown rice cakes add a deeper flavor, while classic white rice cakes keep things ultra-light. Break them by hand into uneven pieces for the best cluster texture.
Chocolate Chips
Use semi-sweet or dark chocolate chips. Dark chocolate at 60 to 72 percent cocoa gives the richest flavor without overpowering bitterness. Dairy-free chocolate works beautifully here.
For chocolate quality and melting tips, King Arthur Baking offers excellent guidance on chocolate selection and handling.
Nut or Seed Butter
Peanut butter creates a classic chocolate flavor. Almond butter adds a mild, nutty warmth. For nut-free households, sunflower seed butter is ideal. Choose a smooth, drippy style for the best coating.
Sweetener
Maple syrup keeps the recipe refined-sugar-light and adds depth. Honey works if not vegan. You only need a small amount since the chocolate already provides sweetness.
Vanilla & Salt
Vanilla rounds out the chocolate. A pinch of salt sharpens everything and keeps the clusters from tasting flat.
How To Make No-Bake Chocolate Rice Cake Clusters
- Prepare the Base
Line a baking sheet with parchment paper. Break 6 rice cakes into bite-sized chunks and set aside. - Melt the Chocolate
Add 1 cup chocolate chips (170 g) to a microwave-safe bowl. Microwave in 20-second intervals, stirring each time, until just melted and glossy. - Build the Chocolate Mixture
Stir in 1/3 cup nut or seed butter (80 g), 2 tablespoons maple syrup (30 ml), 1 teaspoon vanilla extract (5 ml), and 1/4 teaspoon salt (1 g). Mix until smooth and silky. - Fold In Rice Cakes
Add the broken rice cakes to the bowl. Gently fold until every piece is coated and glossy. - Form the Clusters
Scoop tablespoon-sized mounds onto the prepared tray. Leave small gaps between clusters. - Chill Until Set
Refrigerate for 20 to 30 minutes until firm to the touch. - Serve or Store
Enjoy chilled or let sit at room temperature for 5 minutes for a softer bite.
Visual cue: the clusters should look matte on the outside but snap cleanly when bitten.
Pro Tips for Success
- Do not overheat the chocolate or it can seize
- Use smooth nut butter, not thick or dry styles
- Fold gently to keep rice cakes airy
- Chill fully before stacking or storing
- Add mix-ins only after rice cakes are coated
- Sprinkle flaky salt on top before chilling for contrast
- Use a cookie scoop for evenly sized clusters
Variations & Substitutions
- Protein Boost: Stir in 1 to 2 tablespoons collagen peptides
- Extra Crunch: Add puffed rice or crushed pretzels
- Coconut Lover: Fold in unsweetened shredded coconut
- White Chocolate: Use dairy-free white chocolate chips
- Holiday Style: Add crushed candy cane or festive sprinkles
If you love easy no-bake chocolate snacks, you might also enjoy No-Bake Chocolate Protein Bars (5-Ingredient Snack) or No-Bake Chocolate Peanut Butter Clusters (Healthy & Fast) from Flavor & Recipes.
Serving & Storage
Serving
Serve these clusters straight from the fridge for maximum snap, or let them rest briefly at room temperature for a softer chew. They pair beautifully with coffee, tea, or as a sweet finish to a light meal.
For a snack board, pair with fruit, yogurt, or Frozen Yogurt Berry Bites (Healthy Summer Treat) for contrast.
Storage
- Refrigerator: Store in an airtight container for up to 7 days
- Freezer: Freeze for up to 2 months
- Reheating: Not recommended, enjoy chilled or room temp
Conclusion
These No-Bake Chocolate Rice Cake Clusters prove that simple ingredients can create bold, crave-worthy treats. If you make them, leave a rating, drop a comment, and share your photos. Sign up for the Flavor & Recipes newsletter for more no-bake wins, smart snacks, and chocolate-forward ideas you will make on repeat.
FAQs
Can I make these nut-free?
Yes. Use sunflower seed butter or tahini. Both provide structure and richness without nuts.
Do rice cakes get soggy?
No. Because there is no baking or liquid soaking, rice cakes stay crisp once coated and chilled.
Can I use milk chocolate?
You can, but the clusters will be sweeter and softer. Reduce the maple syrup slightly to balance.
Are these kid-friendly?
Absolutely. They are easy to eat, fun to help make, and free of baking steps.
Can I double the recipe?
Yes. The recipe scales easily. Just melt chocolate in batches for smooth results.
