Sugar-Free Caramel Rice Cake
Indulge in the irresistible charm of this Sugar-Free Caramel Rice Cake—a sweet and satisfying treat that’s perfect for healthy snacking or guilt-free dessert moments. Made with puffed brown rice and naturally sweetened with creamy date paste and a hint of stevia, this recipe swaps refined sugar for wholesome ingredients that deliver incredible flavor. The silky caramel mixture gets its rich, buttery texture from coconut cream and unsalted butter, while a splash of vanilla and a sprinkle of cinnamon add layers of warmth and depth. Quick to prepare in just 15 minutes, these no-bake rice cakes are pressed into a compact square, chilled to perfection, and cut into shareable portions. Whether you're on a sugar-free journey or simply seeking a better-for-you alternative to traditional caramel treats, this recipe is sure to delight your taste buds while keeping things light and wholesome!
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Ingredients
- 2 cups puffed brown rice
- 0.5 cup date paste
- 2 tablespoons unsalted butter
- 0.25 cup coconut cream
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 0.5 teaspoon cinnamon
- 1 teaspoon stevia
Directions
Step 1
Line an 8x8 inch square baking pan with parchment paper, leaving an overhang for easy removal.
Step 2
In a medium saucepan over low heat, melt the unsalted butter.
Step 3
Add the date paste and coconut cream to the melted butter, stirring continuously until the mixture is smooth and well combined.
Step 4
Stir in the vanilla extract, salt, and cinnamon. Continue to cook for another 2-3 minutes until the mixture slightly thickens.
Step 5
Remove the saucepan from heat and add the stevia, stirring until fully incorporated.
Step 6
Place the puffed brown rice in a large mixing bowl. Pour the warm caramel mixture over the puffed rice.
Step 7
Mix thoroughly until all the puffed rice is evenly coated with the caramel mixture.
Step 8
Transfer the mixture into the prepared baking pan. Use a spatula or your hands to press it down evenly and firmly.
Step 9
Refrigerate for at least 30 minutes to set.
Step 10
Once set, lift the rice cake out of the pan using the parchment paper overhang and cut into 8 evenly sized pieces.
Step 11
Serve immediately or store in an airtight container in the refrigerator for up to a week.
Nutrition Facts
| Serving size | (334.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1232.4 |
| Total Fat 36.9g | 0% |
| Saturated Fat 23.9g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 62mg | 0% |
| Sodium 624.5mg | 0% |
| Total Carbohydrate 224.6g | 0% |
| Dietary Fiber 14.5g | 0% |
| Total Sugars 107.5g | |
| Protein 12.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 80.3mg | 0% |
| Iron 3.2mg | 0% |
| Potassium 991.5mg | 0% |
Source of Calories