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. 🙂
~ Lisa.
Watch How To Make It!
Chocolate Coated Rice Cakes
Ingredients
- 6 rice cakes
- ½ cup dark chocolate chips (I used 65% dark)
- Chopped nuts or dried fruit (optional)
Instructions
- 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.
Notes
- 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.
Nutrition
If you make this recipe, share your photo on Facebook or Instagram and tag me @dayinthekitchen!
You might also like:
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- Sweet and Nutty Chocolate Coated Dates
-
- Chocolate Chip Date Nut Bars
-
- DIY Salty & Sweet Trail Mix
This post was originally published on January 15th, 2017, but was republished in December 2018 with new photos, instructional photos, and updated recipe notes.
hi do you really put them in the fridge? store bought chocolate covered rice cakes usually stay out when bought in the store...won't they get soggy in fridge? help! 🙂
Hi Debbie! Yes, I really do put them in the fridge and they do not get soggy at all. You don't have to put them in the fridge, but I like to ensure that the chocolate hardens and stays that way, especially if I make them during the warmer months.
Hi Lisa, Thank you for the above reply! BTW is this a good snack for diabetic? Thank you! Debbie
Sorry, Debbie, but I really don't know and wouldn't want to give the wrong advice. Perhaps ask your doctor?
does crisping the rice cakes do anything taste to it or can i go straight to covering them with chocolate?
You can definitely go straight to covering them with chocolate! I just find that sometimes, rice cakes can be a bit on the chewy side when eating them straight out of the pack and that's why I like to crisp them up in the oven. But you can absolutely skip that step if you'd like.
This is a very cool idea, Lisa. I love the idea of toasted pecans on top of the chocolate. Thanks for sharing.
I'll admit that I was sceptical when I first saw this, but I'll take your word for it that they're good! Especially, with the added nuts and things, I'm sure they'll be a great gluten free treat that I can share with others.
It's nice to learn that rice cakes are thinner now. Obviously, it's been a long time since I've had any!
Pinning this recipe!
I was skeptical, too, but now I’m a big fan!
I always buy dark chocolate coated rice cakes when I am in Rome. I bring them to work and I love them. Never thought of making my own. Thanks so much for the inspiration!
Wow...they even sell them in Rome?? Who’d a thought! This must be bigger than I thought! 😉
They have them here in Kenya too, wow!