High Fructose Corn Syrup Free Sweet-Salty Raspberry Chocolate Rice Cake Snacks
Total time25 min
Prep time10 min
Cook time5 min
4.6(9)
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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
- 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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