What tastes good on a chocolate rice cake?

Rice chocolate cakes are perfect on their own, but a few toppings take them to the next level. Try a sprinkle of flaky sea salt, crushed nuts, shredded coconut, or even freeze-dried berries for a punch of color and flavor. You can also drizzle almond butter or white chocolate for a gourmet twist

Why are my chocolate rice crispy cakes not sticking together?

If your rice chocolate cakes aren’t holding, the issue is usually not enough melted chocolate or peanut butter. The coating should be thick and evenly distributed. Also, let the cakes chill fully in the fridge. Rushing the setting process or using oversized rice pieces can cause crumbling.

How much chocolate to make rice crispy cakes?

For every 3 rice cakes, use about 70 grams of chocolate and 30 grams of peanut butter. This ratio balances richness and structure. If adding extras like fruit or seeds, slightly increase your chocolate to keep everything coated. It’s the sweet spot for reliable, delicious results.

How long do rice cakes take to soften?

Once out of the fridge, rice chocolate cakes begin softening within 20–30 minutes at room temperature. If it’s warm, that happens faster. To keep them crisp, store in the fridge and only bring out what you plan to serve. If they do soften, a quick 5-minute chill brings them back.

Rice Chocolate Cakes - 3 Ingredients You’ll Love to Snack On

Description

Crunchy, creamy, and chocolatey, these rice chocolate cakes are an easy 3-ingredient no-bake treat made with dairy-free chocolate, peanut butter, and rice cakes. Perfect for snacking, gifting, or satisfying your sweet cravings.

Ingredients

▢ 3 rice cakes

▢ 70 g (2.5 oz) dairy-free chocolate

▢ 30 g (1.1 oz) peanut butter

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Instructions

1. Melt the chocolate and peanut butter using a double boiler method (in a heat-proof bowl set over a simmering pan of water) or microwave (in 15–20 second increments, stirring in between).

2. Meanwhile, break the rice cakes into small pieces (about 1 inch/2.5 cm) in a medium bowl.

3. To make more of a rice cake treat ‘slab’ that you can break into pieces, crush the rice cakes into small crumbles.

4. Pour the chocolate mixture over the rice cakes and toss to coat evenly.

5. Spread the chocolate-coated rice cake bites evenly across a parchment paper-lined plate or tray.

6. Refrigerate (or freeze) until the chocolate sets. Enjoy!

Notes

Instead of the above method, you could leave the rice cakes whole and dip one side into the melted chocolate-peanut butter mixture, then leave to chill and harden.

Alternatively, spread the peanut butter over the rice cakes first, then dip or spread the melted chocolate over that.

Using the latter method, you could even sandwich extra peanuts, banana slices, berries, or other ingredients between the peanut butter and chocolate layers.

Prep Time: 5 mins
Cook Time: 5 mins
Category: Snacks, No-Bake Desserts
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 2 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