Low FODMAP Peppermint Cocoa Rice Cake Snacks
Crisp, cool, and chocolatey, these little bites hit every note you want from a festive snack without any of the gut-unfriendly ingredients that usually come with holiday treats. The base is a plain rice cake, which gives you that satisfying crunch while keeping things completely safe and simple. A quick double-boiler melt brings together dark chocolate, coconut oil, maple syrup, and a splash of peppermint extract into a glossy, fragrant drizzle that sets up beautifully in the fridge. Each ingredient has been kept within tested portion thresholds — the dark chocolate, maple syrup, and cocoa powder are all used in amounts that stay well under the limits that matter here — so you can snack without second-guessing yourself. A dusting of cocoa powder and an optional pinch of flaky sea salt finish things off and make them look genuinely impressive on a plate. The whole process takes about 20 minutes of active effort, and the batch makes 6 servings of two rice cakes each, which is perfect for sharing or stashing in the fridge for the week. Whether you're managing a sensitive gut or just want a lighter chocolate fix, these deliver real flavor without any compromise.
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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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