Chocolate-Dipped Rice Cake Rounds
Thin rice cakes coated in chocolate and studded with whatever is in the pantry. Made at home, carried in a hard box.
- calories
- 220
- weight
- 1.6 oz
- cal / oz
- 138
- protein
- 3 g
- serves
- 8, scales
- prep
- 20 min
- cook
- 0 min
- total time
- 20 min
- water
- none
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Snack
- Dessert
- No cook
- Day hike
- Backpacking
- Car camping
- Canoe / raft
- Eat in the bag
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Thin rice cakes | 8 cakes | the crisp thin kind, not the thick styrofoam ones |
|---|---|---|
| Chocolate | 6 oz | dark or semisweet chips or a chopped bar |
| Coconut oil | 1 tsp | virgin or refined, both work |
| Toppings | 1/3 cup total | chopped dried fruit, chopped nuts, seeds, flaky salt, candied ginger |
Method
- At home, chop any dried fruit or nuts small. Anything bigger than a pea falls off the set chocolate.
- Melt the chocolate with the coconut oil. Either short bursts in the microwave with a stir between each, or in a bowl set over a pot of barely simmering water. Keep the bowl off the water and the heat low, or the chocolate seizes.
- Spoon the melted chocolate over one face of each rice cake and spread it thin with the back of the spoon.
- Scatter toppings on while the chocolate is still wet. Press them down lightly.
- Set the cakes chocolate-side up on parchment and leave them somewhere cool until hard. An hour at room temperature, twenty minutes in the fridge.
- Stack with a square of parchment between each and pack them in something rigid.
This is a make-at-home snack, not a camp recipe. The store-bought versions of chocolate rice cakes are usually made with palm oil and never come with toppings, and a batch of your own costs less and lets you decide what goes on top.
The coconut oil is the part that matters. A teaspoon thins the melted chocolate enough to spread in a thin layer and makes it set with a clean snap instead of a dull, soft film. Keep the layer thin: too much chocolate and the rice cake goes soggy underneath and the whole thing breaks in the pack. Toppings have to be chopped small, because the only thing holding them on is chocolate that is already starting to set.
No dietary tags here. The chocolate you pick decides whether this is dairy-free or vegan, most rice cakes are gluten-free but not all, and the toppings are wide open.
Packing
These snap. A hard-sided container or a wide food tub is the difference between eight snacks and a bag of chocolate gravel. Above about 80F the coating softens, so keep them in the middle of the pack rather than a lid pocket.
Variations
- Chopped dried cherry and toasted almond.
- Flaky salt and a dusting of cinnamon over dark chocolate.
- Crushed freeze-dried strawberry, which stays crisp where fresh fruit would not.
- Peanut butter chips melted in with the dark chocolate for more fat and protein.
https://daraeats.com/chocolate-rice-cake-treats