Chocolate Coated Rice Cakes
Crispy thin rice cakes with a chocolate shell make a great snack or treat. Rice cakes have been re-invented in a yummy new way!
Prep Time 30 minutes
Total Time 30 minutes
Servings 6 cakes
Calories 40kcal
Ingredients
- 6 rice cakes
- 1/2 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
Calories: 40kcal