Chocolate Covered Rice Cakes

Why You’ll Love This Recipe

This recipe is ideal when you want something sweet without spending a lot of time in the kitchen. It’s budget-friendly, requires no baking, and can be customized to your taste—whether you like it plain, nutty, fruity, or with a sprinkle of sea salt. Chocolate Covered Rice Cakes are also naturally gluten-free and can be made dairy-free or vegan with the right chocolate.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

plain rice cakes (unsalted or lightly salted)
dark, milk, or white chocolate (chopped or chips)
coconut oil (optional, for smoother melting)
optional toppings: sea salt, crushed nuts, shredded coconut, dried fruit, chia seeds, or peanut butter

Directions

1. Line a baking sheet with parchment paper and place rice cakes on it.
2. Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. You can also melt it over a double boiler.
3. If using coconut oil, stir it into the melted chocolate to help it spread more easily.
4. Spoon the melted chocolate onto each rice cake and spread evenly over the top.
5. Immediately sprinkle with desired toppings while the chocolate is still wet.
6. Transfer the rice cakes to the refrigerator for about 15–20 minutes, or until the chocolate is set.
7. Serve immediately or store for later.

Servings and timing

Serves: 6 (1 rice cake per serving)
Prep Time: 10 minutes
Chill Time: 20 minutes
Total Time: 30 minutes

Variations

• Nut Butter Swirl: Add a layer of almond or peanut butter under the chocolate.
• Vegan Version: Use dairy-free chocolate for a vegan-friendly option.
• Spicy Kick: Sprinkle a tiny bit of cayenne or chili powder for a spicy-sweet combo.
• Double Chocolate: Use chocolate-flavored rice cakes with chocolate topping.
• Fruit & Nut: Add chopped dried cranberries, raisins, or apricots with crushed pistachios or almonds.

Storage/Reheating

Store Chocolate Covered Rice Cakes in an airtight container in the refrigerator for up to 5 days. To keep them crisp, store them flat in a single layer or separate with parchment paper. These are best enjoyed cold or at room temperature. Reheating is not recommended as it will melt the chocolate and affect the rice cake texture.

FAQs

Can I use any type of rice cake?

Yes, plain rice cakes are ideal, but you can use lightly salted or even flavored varieties for extra taste.

What type of chocolate works best?

Any chocolate works—dark, milk, white, or dairy-free. Use high-quality chocolate for the best flavor.

Can I melt the chocolate without a microwave?

Yes, use a double boiler on the stove to gently melt the chocolate.

How do I keep the chocolate from cracking?

Let the rice cakes sit at room temperature for a few minutes after chilling to reduce cracking.

Are they healthy?

They can be! Choose dark chocolate and wholesome toppings like nuts, seeds, and fruit for a more nutritious version.

Can I freeze them?

It’s not recommended, as freezing can change the texture of the rice cakes and cause the chocolate to bloom (turn white and chalky).

What toppings go best?

Sea salt, chopped nuts, shredded coconut, and dried fruits are great options.

Can I make them in advance?

Yes, these store well in the fridge for several days, making them great for meal prep or snacking.

Are they gluten-free?

Most plain rice cakes are gluten-free, but always check the label to be sure.

Can I add protein?

Yes, sprinkle on chia seeds or mix protein powder into the melted chocolate for an extra boost.

Conclusion

Chocolate Covered Rice Cakes are the perfect mix of crunchy and creamy, sweet and satisfying. With just a few ingredients and endless topping options, they’re easy to make and great for snacking, sharing, or adding to lunchboxes. Whether you’re craving something sweet or looking for a better-for-you dessert, this recipe delivers with taste and simplicity.

Chocolate Covered Rice Cakes

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Chocolate Covered Rice Cakes are a quick and customizable no-bake treat featuring crisp rice cakes topped with melted chocolate and your choice of sweet or savory toppings. Perfect for snacking or a light dessert.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Snack
• Method: No-Bake
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 6 plain rice cakes (unsalted or lightly salted)
• 1 cup dark, milk, or white chocolate (chopped or chips)
• 1 tsp coconut oil (optional, for smoother melting)
• Optional toppings: sea salt, crushed nuts, shredded coconut, dried fruit, chia seeds, peanut butter

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Instructions

1. Line a baking sheet with parchment paper and place rice cakes on it.
2. Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring in between until smooth, or use a double boiler.
3. Stir in coconut oil if using to make the chocolate easier to spread.
4. Spoon melted chocolate onto each rice cake and spread evenly over the top.
5. Immediately sprinkle with desired toppings while the chocolate is still wet.
6. Transfer to the refrigerator for 15–20 minutes, or until chocolate is set.
7. Serve immediately or store in the refrigerator for later.

Notes

• Use dairy-free chocolate for a vegan version.
• Let rice cakes sit at room temperature after chilling to prevent chocolate from cracking.
• Best stored in a single layer to maintain crispness.
• Not recommended for freezing as it affects texture.
• Add a nut butter layer under chocolate for extra richness.

Nutrition

• Serving Size: 1 rice cake
• Calories: 160
• Sugar: 9g
• Sodium: 30mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 0mg