Rice cakes and chocolate.
I know. The pairing doesn’t quite seem as automatic as milk and cookies. Bread and butter. Romeo and Juliet.
But oddly enough, this combination actually works!
I had my doubts when I first saw chocolate coated rice cakes being sold in the grocery store.
But my doubts weren’t strong enough to make me walk away. I actually picked up a package to take a closer look and was convinced enough to buy it!
Maybe it was the fact that, even though they were rice cakes, they were coated in chocolate…and chocolate makes everything better, right?
Regardless, I figured they were worth a try and let’s just say that I was impressed…so impressed that I knew I could make these myself…and for cheaper!
Rice cakes didn’t start off with a great reputation in the beginning. They became synonymous with going on a “diet” to lose weight and were dry and flavorless discs that were akin to eating styrofoam.
Granted…that hasn’t changed much.
However, the great thing is that they are thinner now so they are more like a cracker, and we can get much more creative with them flavor-wise by adding sweet or savory toppings!
As the name suggests, these chocolate coated rice cakes take only two ingredients in its purest form. But they are also great topped with nuts, dried fruit, seeds, or sea salt.
And I store mine in the fridge because I love cold chocolate and having that chocolate shell layer makes the rice cake that much more YUM.
As I mentioned above, making these at home means it’s much cheaper than buying them in the store. I have seen packs where it works out to $1USD/cake, which is ridiculous when you think about how simple the ingredients are!
Give these rice cakes a try…whether for a snack or dessert! One bite and you’ll be convinced that rice cakes and chocolate are a worthy partnership, just like cookies and milk. 🙂
Chocolate Coated Rice Cakes
- 6 rice cakes
- 1/2 cup dark chocolate chips (I used 65% dark)
- Chopped nuts or dried fruit (optional)
- Preheat oven 350 degrees F (180 C). Place rice cakes on rack and toast in the oven for 5 minutes to crisp up. Let cool completely.
- Melt chocolate chips in microwave-safe bowl for 1 minute. Stir. Microwave at 15 second intervals until chocolate chips are completely melted, stirring after each 15 seconds.
- Spread melted chocolate onto rice cake evenly with back of spoon. Place on rack.
- If desired, top rice cakes with chopped nuts, fruits, seeds, etc., pressing gently into chocolate.
- Move to the refrigerator for the chocolate to harden completely.
- Store rice cakes in an airtight container in the fridge.
- You can also melt the chocolate using the double-boiler method.
- If using the microwave to melt the chocolate chips, using a shallow bowl where the chips are mostly in one layer yields the best results.
- You can also dip the rice cake into the melted chocolate, but you will still end up having to spread the chocolate with a spatula or back of a spoon to even it out.
- I like using dark chocolate chips, but try it with different chocolates: milk, semi-sweet, mint, etc.
- Do a swirl of two different chocolates!
- Top with chopped nuts, seeds, dried fruit, sea salt, pomegranate seeds, etc.
- Keep in a sealed container in the fridge.
If you make this recipe, share your photo on Facebook or Instagram and tag me @dayinthekitchen!
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This post was originally published on January 15th, 2017, but was republished in December 2018 with new photos, instructional photos, and updated recipe notes.