Low Iodine Peppermint Cocoa Rice Cake Snacks
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Learn more →Ingredients
6 servings
- 12 plain round rice cakes (lightly salted or unsalted)
Ingredient noteChoose salt that is explicitly listed as non-iodized or varieties like Kosher, Himalayan pink salt or coarse salt which are naturally low in iodine.
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)
Can be omittedflaky sea salt
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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