Dairy-Free Chocolate Mochi

Indulge in the rich, chewy delight of Dairy-Free Chocolate Mochi, a gluten-free dessert that's irresistibly chocolatey and completely plant-based! Made with sweet rice flour, velvety cocoa powder, and a hint of vanilla, this recipe combines the traditional Japanese treat's signature chewy texture with the decadence of chocolate. Unlike conventional mochi recipes, this version skips the dairy, using coconut oil for a subtle hint of nuttiness. Baked to perfection, the mochi is coated in potato starch or cornstarch to ensure a perfectly soft, non-sticky finish. Quick and easy to prepare in just 30 minutes, this is the ideal sweet for anyone seeking a dairy-free, gluten-free dessert that's both indulgent and unique. Perfect for parties, afternoon snacks, or as a fun gift for mochi lovers, these bite-sized pieces will quickly become a household favorite!

Nutriscore Rating: 59/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 12

Ingredients

• 1 cup Sweet rice flour (glutinous rice flour)
• 2 tablespoons Cocoa powder
• 0.5 cup Granulated sugar
• 1 cup Water
• 0.25 teaspoon Salt
• 1 teaspoon Vanilla extract
• 1 tablespoon Coconut oil
• 0.25 cup Potato starch or cornstarch (for dusting)

Directions

Step 1

Preheat your oven to 350°F (175°C). Prepare an 8x8 inch baking dish by lightly greasing it with coconut oil.

Step 2

In a mixing bowl, combine the sweet rice flour, cocoa powder, and sugar. Mix until well combined and free of lumps.

Step 3

Gradually add the water to the dry ingredients, stirring consistently to form a smooth and lump-free batter.

Step 4

Add the salt and vanilla extract to the mixture, and stir well.

Step 5

Pour the mochi batter into the prepared 8x8 inch baking dish, spreading it evenly.

Step 6

Cover the baking dish tightly with aluminum foil. This will trap the steam and ensure the mochi cooks evenly.

Step 7

Bake the mochi in the preheated oven for 20 minutes.

Step 8

While the mochi is baking, prepare a clean surface by dusting it generously with potato starch or cornstarch. This will prevent sticking.

Step 9

After baking, carefully remove the mochi from the oven and let it cool down just enough to handle, but still warm. Be cautious, as it will be very hot initially.

Step 10

Using a silicone spatula or knife, loosen the edges of the baked mochi. If necessary, run a knife around the edges to help release it from the pan.

Step 11

Transfer the mochi onto the dusted surface. Sprinkle the top with more starch to prevent sticking while cutting.

Step 12

Using a sharp knife or a pastry cutter dusted with starch, cut the mochi into small squares (approximately 2-inch squares).

Step 13

Roll each mochi square in starch to coat all sides and prevent sticking.

Step 14

Transfer the cut mochi pieces to a plate or airtight container, separating layers with wax paper if stacking, to serve or store.

Nutrition Facts

Serving size	(557.2g)

Amount per serving	% Daily Value*
Calories	1217.3

Total Fat 16.0g	0%
Saturated Fat 12.5g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 599.7mg	0%
Total Carbohydrate 260.3g	0%
Dietary Fiber 6.2g	0%
Total Sugars 100.7g
Protein 9.5g	0%

Vitamin D 0IU	0%
Calcium 40.4mg	0%
Iron 1.9mg	0%
Potassium 204.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 11.8%

Protein: 3.1%

Carbs: 85.1%