Nut-Free Rice Cakes with Chocolate Spread
Indulge in the sweet simplicity of these Nut-Free Rice Cakes with Chocolate Spread, a delectable treat that’s perfect for allergy-friendly snacking or dessert. This easy, no-bake recipe combines crispy puffed rice with a gooey marshmallow base, forming the perfect canvas for a luscious, nut-free chocolate topping made with semisweet chocolate chips, velvety coconut cream, and a hint of vanilla. Ready in just 30 minutes of prep and cooking time, these squares are ideal for busy families or a last-minute crowd-pleaser. Whether you’re catering to nut allergies or looking for a treat that balances crunch and creaminess, these rice cakes deliver with every bite. Plus, they store beautifully, making them as practical as they are delicious.
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Ingredients
- 100 grams puffed rice
- 60 grams unsalted butter
- 200 grams marshmallows
- 150 grams semisweet chocolate chips (nut-free)
- 60 ml coconut cream
- 1 teaspoon vanilla extract
- 0.5 teaspoon sea salt
Directions
Step 1
Line a 9x9 inch square baking pan with parchment paper and set aside.
Step 2
In a large saucepan over low heat, melt the unsalted butter.
Step 3
Add the marshmallows to the melted butter and stir continuously until completely melted and smooth.
Step 4
Remove the saucepan from heat and immediately stir in the puffed rice until well coated with the marshmallow mixture.
Step 5
Transfer the rice mixture into the prepared baking pan, pressing it down evenly with a spatula. Allow it to cool and set for about 30 minutes.
Step 6
In a microwave-safe bowl, combine the semisweet chocolate chips and coconut cream. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and the mixture is smooth.
Step 7
Stir in the vanilla extract and sea salt into the melted chocolate mixture.
Step 8
Once the rice cake layer is set, spread the chocolate mixture evenly over the top using a spatula.
Step 9
Let the chocolate topping set at room temperature for about 1 hour before cutting into squares.
Step 10
Serve the nut-free rice cakes as a snack or dessert. Store any leftovers in an airtight container at room temperature for up to three days.
Nutrition Facts
| Serving size | (576.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2399.3 |
| Total Fat 101.9g | 0% |
| Saturated Fat 64.4g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 132.9mg | 0% |
| Sodium 1353.1mg | 0% |
| Total Carbohydrate 362.2g | 0% |
| Dietary Fiber 11.5g | 0% |
| Total Sugars 205.4g | |
| Protein 25.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 123.0mg | 0% |
| Iron 7.9mg | 0% |
| Potassium 674.2mg | 0% |
Source of Calories