Low Sodium Chocolate Rice Cakes

Satisfy your sweet tooth while keeping things light and heart-healthy with these Low Sodium Chocolate Rice Cakes! Made with unsweetened puffed rice cereal and rich dark chocolate with a minimum of 70% cocoa, this no-bake treat is the perfect balance of indulgence and wholesome snacking. A touch of coconut oil, vanilla, and honey or maple syrup adds natural sweetness and flair without overwhelming sodium levels. These quick and easy rice cakes come together in just 25 minutes, including prep and cook time, making them a go-to option for busy days. Sprinkle with desiccated coconut for a delightful crunch, and enjoy these chocolatey bites as a guilt-free dessert or snack. Packed with flavor yet low in sodium, they’re a crowd-pleasing treat you’ll feel great about serving!

Nutriscore Rating: 51/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 10

Ingredients

• 3 cups Unsweetened puffed rice cereal
• 6 ounces Dark chocolate (minimum 70% cocoa, low sodium)
• 1 tablespoon Coconut oil
• 1 teaspoon Pure vanilla extract
• 2 tablespoons Unsweetened cocoa powder
• 3 tablespoons Honey or maple syrup
• 2 tablespoons Desiccated coconut (optional for topping)

Directions

Step 1

Line a baking sheet with parchment paper or a silicone mat and set aside.

Step 2

In a medium-sized microwave-safe bowl, combine the dark chocolate and coconut oil.

Step 3

Microwave the chocolate and coconut oil mixture in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth. Alternatively, melt using a double boiler.

Step 4

Stir in the pure vanilla extract, cocoa powder, and honey (or maple syrup) into the melted chocolate until well combined.

Step 5

Place the puffed rice cereal in a large mixing bowl. Pour the chocolate mixture over the puffed rice cereal.

Step 6

Gently fold the puffed rice into the chocolate mixture until the rice is evenly coated.

Step 7

Scoop spoonfuls of the mixture onto the prepared baking sheet, forming them into small mounds or cakes.

Step 8

If desired, sprinkle desiccated coconut over the top of each rice cake for extra texture and flavor.

Step 9

Place the baking sheet in the refrigerator for at least 1 hour or until the chocolate has fully set.

Step 10

Once the chocolate has hardened, remove the rice cakes from the refrigerator and serve.

Step 11

Store any leftovers in an airtight container in the refrigerator for up to 1 week.

Nutrition Facts

Serving size	(379.3g)

Amount per serving	% Daily Value*
Calories	1778.4

Total Fat 96.2g	0%
Saturated Fat 60.7g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 37.6mg	0%
Total Carbohydrate 214.6g	0%
Dietary Fiber 26.3g	0%
Total Sugars 92.6g
Protein 20.7g	0%

Vitamin D 0IU	0%
Calcium 133.4mg	0%
Iron 24.8mg	0%
Potassium 1474.6mg	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: 47.9%

Protein: 4.6%

Carbs: 47.5%