Carrageenan Free Peppermint Cocoa Rice Cake Snacks
Total time30 min
Prep time10 min
Cook time5 min
4.7(15)
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Learn more →Ingredients
6 servings
- 12 plain round rice cakes (lightly salted or unsalted)
For the chocolate drizzle
- 3 oz dark chocolate (70% cacao or higher), roughly chopped
- 1 tsp coconut oil
- ¼ tsp peppermint extract
- 2 tsp cocoa powder, for dusting
- 1 tbsp maple syrup
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Line a baking sheet with parchment paper and arrange the 12 rice cakes in a single layer.
- 2
Combine the chopped dark chocolate and coconut oil in a small heatproof bowl set over a saucepan of barely simmering water, making sure the bowl does not touch the water. Stir gently until the chocolate is fully melted and smooth, about 3–4 minutes, then remove from the heat.
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