Anti Inflammatory Mocha Crunch Rice Cake Snacks

Total time33 min

Prep time10 min

Cook time8 min

Anti Inflammatory Mocha Crunch Rice Cake Snacks

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Ingredients

6 servings

For the base

12 plain rice cakes (lightly salted or unsalted)
Quaker Rice Cakes Gluten Free Lightly Salted - 4.47 Oz Lundberg Organic Lightly Salted Brown Rice Cakes, 8.5 oz (241g)Lundberg Rice Cakes Organic Wild Rice - 8.5 Oz Lundberg Family Farms Organic Whole Grain Rice Cake Brown Rice Salt-Free, 8.5 oz Lundberg Family Farms Organic Lightly Salted Thin Brown Rice Cakes - 6 oz
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For the mocha drizzle

3 oz dark chocolate (70% cacao or higher), roughly chopped
1 tsp instant espresso powder
1 tbsp coconut oil

For the crunch topping

½ cup raw walnut halves, roughly chopped
¼ cup raw pumpkin seeds (pepitas)
1 tbsp maple syrup
Ingredient note
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 2.2 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
¼ tsp ground cinnamon
1 pinch fine sea salt

For serving

flaky sea salt, for finishing (optional)

Instructions

1
Preheat the oven to 325°F (165°C). Line a small baking sheet with parchment paper. Toss the chopped walnuts and pumpkin seeds with the maple syrup, ground cinnamon, and a pinch of fine sea salt until evenly coated, then spread in a single layer on the prepared baking sheet.
2
Bake the nut-and-seed mixture for 7–9 minutes, stirring once halfway through, until the seeds are lightly golden and the maple syrup has dried to a thin, glossy coat — watch closely in the final 2 minutes, as the maple coating can darken quickly. Slide the parchment off the pan onto a wire rack and let the crunch topping cool completely, about 10 minutes, until it crisps up.

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