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+ servings

Chocolate-Coated Rice Cakes with Nuts, Seeds and Dried Fruit

Serving Size: 8


  • 8 standard size rice cakes *
  • 100 g dark chocolate
  • 2 Tbsp chopped almonds
  • 1 ½ Tbsp raisins or sultanas
  • 1 Tbsp pumpkin seeds
  • 1 Tbsp shredded coconut
  • 2 tsp sunflower seeds
  • 1 tsp hemp seeds



  • Line a baking tray with paper. Place overtop rice cakes. On a chopping board or plate, lay out toppings for easy access.
  • Break up dark chocolate into smaller squares and melt (microwave or Bain Marie method over the stove with a simmering pot of water). If using the microwave be careful not to let it overheat. Pour into a serving/mixing bowl with a flat bottom or enough room to dunk in a rice cake.


  • One at a time, dunk a rice cake into the melted chocolate. Remove and use a tablespoon to spread or swirl the chocolate into the uneven surface or crevices.
  • Evenly sprinkle over the toppings. Remember that everything needs to be touching the chocolate (even just a smidge!) to stick.
  • Repeat with remaining rice cakes and toppings.
  • Place in the fridge or freezer for the chocolate to harden.


Storage Store in an airtight container in the fridge
* You could also prepare these in mini-sized!