Description
Mini Chocolate Rice Cakes with Nut Butter – a no-bake, one-pan, 10-15 minute snack with glossy dark chocolate, crispy mini rice cakes, and flaky salt. Nut-free and dairy-free options included.
Ingredients
12 mini rice cakes (plain or lightly salted)
80 g (1/3 cup) peanut butter (or almond/cashew/sunflower seed butter)
85 g (1/2 cup) dark chocolate chips or chopped bar (60–72% cacao)
1 tsp (5 g) coconut oil (optional; helps fluidity if not tempering)
Flaky sea salt, to finish
Optional toppings: freeze-dried strawberry dust, banana micro-slices, chia or hemp seeds, cacao nibs
Instructions
1. Spread ~1 teaspoon nut or seed butter on each mini rice cake, edge-to-edge.
2. Melt chocolate (plus coconut oil if using) in 15–20 second microwave bursts, stirring between each, until smooth; or temper dark chocolate to 88-90°F (31-32°C) for a glossy snap.
3. Spoon 1-2 teaspoons melted chocolate over each mini and tap the tray to level.
4. Finish with flaky sea salt and optional toppings.
5. Chill 10-15 minutes until set (tempered chocolate can set at cool room temperature).
Notes
Why mini: Faster set, better crunch, portion-friendly (~90 kcal each).
Keep layers thin (1–2 tsp chocolate) to prevent soggy rice cakes.
Storage – tempered: cool, dry, airtight up to 48 hours. Untempered: fridge, single layer with a paper towel in the container up to 4 days. Not freezer-friendly (condensation → bloom + stale texture).
Nut-free: use sunflower seed butter; dairy-free chocolate if needed.
Serving size: 1 mini rice cake.
- Prep Time: 10
- Category: Snack
- Method: No-Bake
- Cuisine: Modern
Nutrition
- Serving Size: 1 mini rice cake
- Calories: 90
- Sugar: 3
- Sodium: 30
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 2.5
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 1
- Protein: 2
- Cholesterol: 0