Fructose Free Sweet-Salty Raspberry Chocolate Rice Cake Snacks
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Learn more →Ingredients
4 servings
- 8 plain rice cakes (lightly salted or unsalted)
- 3 oz dark chocolate (>70% cacao), roughly chopped
- 1 tsp coconut oil
- 1 cup fresh raspberries
Ingredient noteA serving of up to about a third of a cup of raspberries is low in fructose. This recipe contains only about 1/4 cup per serving, making it likely Low Fructose. If you prefer to always avoid raspberries, please tap it and change its rating to Red.
- 1 tbsp maple syrup
- ¼ tsp flaky sea salt
Instructions
- 1
Line a baking sheet with parchment paper and arrange the rice cakes in a single layer.
- 2
Bring about 1 inch of water to a gentle simmer in a small saucepan. Set a heatproof bowl over the saucepan without letting the bottom touch the water. Add the chopped dark chocolate and coconut oil to the bowl and stir continuously until fully melted and smooth, about 2–3 minutes. Remove the bowl from the heat.
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