Chef notes
This is one of the most popular recipes I've ever created, and I mean, what's not to like about something crunchy that involves chocolate? Not only are these chocolate rice cakes beyond delicious, they are also extremely simple to make (and I mean that!). What's more, I am pleased to inform you that this is a no-bake recipe, so you don't even touch your oven to make it. I liken this to a better-for-you candy bar, with ingredients that are probably already in your pantry. This is also a fun recipe to make your own with your add-ins of choice, giving it a customizable dessert-slash-sweet-snack experience perfect for adults and kids. I know you're going to have this on repeat, just like I do!
Technique tip: Melt your chocolate in 15 second increments in the microwave with coconut oil, stirring between increments to ensure chocolate is smooth and glossy.
Swap option: Choose your add-in for a customizable rice cake experience! Delicious options include unsweetened shredded coconut, raw almonds, salted halved peanuts or freeze-dried strawberries. Feel free to swap the almond butter for peanut butter, cashew butter or sunflower seed butter (for a nut-free option).
Ingredients
- 2 cups semi-sweet chocolate chips
- 2 tablespoons coconut oil
- 1/4 cup creamy unsalted almond butter
- 4 lightly salted rice cakes
- 1/2 cup add-in of choice (such as unsweetened shredded coconut, almonds or freeze-dried strawberries), plus more for topping
- flaky sea salt
Preparation
1.Melt the chocolate with the coconut oil in 15 to 20 second increments in your microwave until completely smooth and glossy (or use double-boiler method).
2.Add the creamy almond butter to the chocolate and mix until smooth.
3.Crumble your rice cakes into this chocolate-almond butter mixture.
4.Add in your add-in of choice (for example, shredded coconut) and mix again.
5.Transfer to a lined quarter baking sheet and pat down until very well packed and evenly distributed. Top with more of your add-in and flaky sea salt, if desired.
6.Refrigerate for at least 30 minutes. Keeps best in the fridge for 3 to 4 days (if you can make it last that long).
