Chocolate Covered Rice Cakes
If you’ve never tried a Rice Cake with Chocolate, the time is now! Chocolate Covered Rice Cakes are crunchy, sweet, salty, and a fun little light treat.
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Recipe Highlights:
These chocolate covered rice cakes are such a fun treat!
- The rice cake base gives the best light, airy, crunchy texture.
- Using a thin layer of chocolate helps balance flavors and adds just the right amount of sweetness.
- You can get creative with the toppings – let your kids help, too!
- These rice cakes with chocolate are very family-friendly — my kids love both making them and eating them!
Ingredient Notes & Substitutions:
For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.
- Rice Cakes – I used the brown rice rice cake thins from Trader Joe’s, but any rice cake you prefer works great!
- Chocolate – I’m personally a fan of semisweet or dark chocolate, but you can use whatever you have or most enjoy.
- Toppings – See below for a full toppings list! I used a mixture of almond slivers, hemp hearts, goji berries, pumpkin seeds, and flaky sea salt.
How to Make Chocolate Covered Rice Cakes
For complete instructions, please check out the recipe card at the bottom of this post.
Arrange rice cakes on a parchment paper lined pan. Top each rice cake with a thin layer of melted chocolate.
Sprinkle chocolate with any desired toppings. Refrigerate until chocolate has set, then enjoy!
Rice Cakes with Chocolate Variations
- Change up the chocolate – I love dark or bittersweet chocolate, personally, but you can use milk chocolate or white chocolate.
- For no added sugar, use a chocolate that’s sweetened with a sugar-free/ non-nutritive sweetener, such as Lily’s chocolate chips sweetened with stevia.
- Add a layer of nut butter between the rice cake and the chocolate for a crunchy peanut butter cup vibe.
- Change up the toppings!
Topping Ideas:
- Drizzle of peanut butter or almond butter
- Shredded coconut
- Pumpkin seeds
- Hemp hearts
- Crushed walnuts
- Crushed peanuts
- Almond slivers
- Macadamia nuts
- Freeze-dried strawberries
- Dried goji berries
- Dried cranberries
- Any other kind of dried or freeze-dried fruit
- Flaky sea salt
How to Store
Once the chocolate has set, transfer the chocolate rice cakes to an airtight container, cover, and store in the fridge for up to one week.
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- Quarter sheet pan
- Measuring cups & spoons
- Maldon flaky salt
- Parchment paper
- Glass meal prep container
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Chocolate Covered Rice Cakes
Equipment
Ingredients
- 6 rice cakes
- ½ cup chocolate chips
- 1 teaspoon coconut oil
- desired toppings (i.e. goji berries, almond slivers, hemp seeds, pumpkin seeds, sea salt, etc.)
Instructions
- Arrange rice cakes into a single layer on a parchment paper-lined baking sheet (I used a quarter sheet pan). Set this pan, and any desired toppings, aside.6 rice cakes
- Pour chocolate chips into a small, microwave-safe bowl. Add coconut oil. Microwave for 30 seconds, then stir. Continue to microwave at 15-30 second intervals followed by stirring until chocolate has melted.1/2 cup chocolate chips, 1 teaspoon coconut oil
- Spread melted chocolate onto each rice cake in a thin, even layer. Add any desired toppings.desired toppings
- Place the chocolate covered rice cakes in the fridge for 20-30 minutes, or until the chocolate has set. Transfer to an airtight container and store in the refrigerator for up to one week. Enjoy!
