Capsaicin Free Cocoa Coconut Rice Cake Stack
Total time13 min
Prep time10 min
Cook time3 min
4.8(9)
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Learn more →Ingredients
4 servings
For the stack
- 8 plain rice cakes
For the cocoa coconut cream
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp cocoa powder
- 2 tbsp maple syrup
- ½ tsp vanilla extract
- 1 pinch fine salt
For topping
- 3 tbsp unsweetened shredded coconut
Instructions
- 1
Open the chilled can of coconut milk without shaking it. Scoop the thick, solidified coconut cream from the top into a mixing bowl, leaving the watery liquid behind. You should have about 1/2 cup of thick cream.
- 2
Add the cocoa powder, maple syrup, vanilla extract, and salt to the coconut cream. Stir with a spatula until smooth and uniform, with no dry cocoa streaks remaining.
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