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.

5 from 1 vote

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Course: Dessert, Snack

Cuisine: American

Prep Time: 15

Total Time: 15

Servings:

Calories: 127kcal

Author: Lindsey

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!

Notes

Nutrition information does not include toppings and will vary based on exact ingredients used.

Nutrition