Chocolate Rice Cakes are the ultimate no-bake snack when you’re craving something sweet, crispy, and a little bit nostalgic. These addictive bite-sized treats come together in a flash with just three ingredients—and plenty of ways to make them completely your own!
Why You’ll Love This Recipe
- Only Three Ingredients: You won’t believe you can whip up something this craveable with just rice cakes, chocolate, and peanut butter!
- No Baking Needed: Forget turning on the oven—these Chocolate Rice Cakes come together in minutes and set right in your fridge.
- Ultra Versatile: Customize with your favorite toppings, make them allergy-friendly, or turn them into a fun “slab” for snacking or sharing.
- Perfect for Any Occasion: They’re ideal for lunchboxes, dessert platters, or a quick pick-me-up whenever a chocolate craving hits.
Ingredients You’ll Need
What I love most about this recipe for Chocolate Rice Cakes is that every ingredient truly shines. Each one has a starring role, adding layers of crunch, sweetness, and creaminess with almost no effort on your part!
- Rice Cakes: Simple, airy, and delightfully crunchy—they transform into the best bite-sized base. Try to pick plain, unsalted, or lightly salted for the perfect blank canvas.
- Dairy-Free Chocolate: Go for a good-quality bar or chips—dark, semi-sweet, or even vegan “milk” chocolate all work for different flavor vibes.
- Peanut Butter: Adds savory depth and a hint of creaminess. Use smooth or crunchy peanut butter, or swap in almond or sun butter to suit your taste.
Variations
The beauty of Chocolate Rice Cakes is how endlessly adaptable they are! You can play with flavors, textures, and add-ins to create the ultimate personalized treat for your cravings or dietary needs.
- Nut-Free: Swap in sunflower seed butter or tahini in place of peanut butter for an allergy-friendly version that’s just as creamy and delicious.
- Fruit-Loaded: Layer on sliced banana, dried berries, or freeze-dried raspberries for a fruity burst under the chocolate coating.
- “Slab” Style: Crush rice cakes finely, mix with chocolate and peanut butter, and spread in a pan to break apart like rustic bark for snacking or gifting.
- Protein Boost: Stir a tablespoon of your favorite protein powder into the chocolate mix before coating for a little extra fuel!
How to Make Chocolate Rice Cakes
Step 1: Melt the Chocolate and Peanut Butter
Set up a double boiler by placing a heatproof bowl over a pan of gently simmering water, or use a microwave-safe bowl. Add your dairy-free chocolate and peanut butter, then stir frequently until smooth, glossy, and completely combined. If microwaving, heat in 15–20 second bursts, stirring each time to avoid scorching the chocolate.
Step 2: Crush the Rice Cakes
While your chocolate melts, break your rice cakes into small, bite-size pieces (about an inch or so) and place them in a medium bowl. If you’re after a chunkier “snack mix” feel, leave bigger pieces; for more of a candy bar or slab, crush into smaller crumbles.
Step 3: Coat the Rice Cakes
Pour the melted chocolate-peanut butter mixture over the rice cake pieces. Gently toss with a spatula or spoon until everything is thoroughly coated and glossy. Trust me, every piece should be covered—this is where the magic happens!
Step 4: Chill and Set
Spread the coated rice cakes in a single layer on a parchment paper-lined tray or plate. Pop them into the fridge (or freezer if you’re impatient!) for 10–15 minutes, until the chocolate is set and the bites easily lift away from the paper. Now, try not to eat them all at once!
Pro Tips for Making Chocolate Rice Cakes
- Chocolate Temperatures Matter: Don’t overheat your chocolate—gentle melting prevents it from seizing and helps you achieve that beautiful, glossy finish.
- Mix and Coat Thoroughly: Make sure every rice cake piece is well-coated for that ideal balance of chocolate to crunch in every bite.
- Choose the Right Rice Cakes: Opt for plain or lightly salted rice cakes to avoid clashing flavors and keep the chocolate-peanut butter the star.
- Speed Up the Chill: If you’re short on time, pop the tray in the freezer for a few minutes for super-fast, perfectly snappy chocolate.
How to Serve Chocolate Rice Cakes
Garnishes
Sprinkle flaky sea salt, a drizzle of extra melted chocolate, or a handful of crushed roasted peanuts on top before setting for a gourmet touch. You could also add a dusting of freeze-dried berry powder or edible glitter to really make them pop!
Side Dishes
Pair Chocolate Rice Cakes with fresh fruit (like strawberries or banana slices) for a balanced snack, or serve them alongside your daily latte, a cup of tea, or a cool glass of almond milk for the coziest afternoon treat.
Creative Ways to Present
For parties, stack these treats like a “crunchy bark” pyramid or dip whole rice cakes and cut them into wedges for sharing. Try sandwiching fruit, coconut, or crushed pretzels between two coated pieces for a fun twist everyone will love!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Chocolate Rice Cakes in an airtight container in the fridge. They’ll stay crisp and delicious for up to a week—though I’d be shocked if they lasted that long!
Freezing
If you want to keep them even longer, freeze the rice cake bites in a single layer, then transfer to a zip-top bag or container. They thaw quickly and taste fabulous straight from the freezer on a warm day.
Reheating
You really don’t need to reheat these—just bring to room temperature for a few minutes if you like a softer bite. The chocolate may sweat slightly, but a napkin does the trick!
FAQs
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Can I use other nut butters in place of peanut butter?
Absolutely! Almond butter, cashew butter, or even sunflower seed butter (for a nut-free version) all work beautifully and add their own special flavor to these Chocolate Rice Cakes.
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Will this recipe work with whole rice cakes instead of broken pieces?
You bet! Dip one side of whole rice cakes into the melted chocolate-peanut butter mixture, let them set, and you’ll have a super snackable, hand-held treat—just as delicious and extra dramatic for presentation.
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What kinds of chocolate are best for this recipe?
I recommend high-quality dairy-free dark or semi-sweet chocolate, but vegan “milk” chocolate or even white chocolate work if you want a different flavor. Just be sure to use something you love, since it’s such a key part of the finished treat!
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Can I add extra ingredients for crunch or flavor?
Definitely! Try stirring in toasted coconut, chopped nuts, dried fruit, mini marshmallows, or even sprinkles to make every batch of Chocolate Rice Cakes unique and fun.
Final Thoughts
If there’s one treat that guarantees smiles, it’s a fresh batch of Chocolate Rice Cakes—crunchy, chocolatey, and so easy to whip up anytime. I hope you give this recipe a try and discover just how irresistible these little bites can be. Don’t be surprised if you find yourself making them again and again!
Print
Chocolate Rice Cakes Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 15 servings 1x
- Category: Dessert
- Method: Mixing, Chilling
- Cuisine: Any
- Diet: Vegetarian
Description
Indulge in these easy and delicious chocolate rice cakes that make for a perfect sweet treat or snack. With a combination of dairy-free chocolate and peanut butter, these treats are simple to make and enjoyable for all ages.
Ingredients
Rice Cakes:
- 3 rice cakes
Chocolate Peanut Butter Mixture:
- 70 g (2.5 oz) dairy-free chocolate
- 30 g (1.1 oz) peanut butter
Instructions
- Melt Chocolate and Peanut Butter: Melt the chocolate and peanut butter using a double boiler method or microwave, stirring until smooth.
- Prepare Rice Cakes: Break the rice cakes into small pieces in a bowl.
- Coat Rice Cakes: Pour the chocolate mixture over the rice cakes and toss to coat evenly.
- Chill and Enjoy: Spread the chocolate-coated rice cake bites on a parchment paper-lined tray and refrigerate until set. Enjoy!
Notes
- Consider alternative methods for assembling the treats, such as dipping the rice cakes in the chocolate mixture or sandwiching additional ingredients between layers.
Nutrition
- Serving Size: 2 rice cake bites
- Calories: 42
- Sugar: 2g
- Sodium: 9mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 0mg
