Ginger Free Mocha Crunch Rice Cake Snacks
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Learn more →Ingredients
6 servings
For the base
- 12 plain rice cakes (lightly salted or unsalted)
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
- 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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