Low FODMAP Sweet-Salty Raspberry Chocolate Rice Cake Snacks

Total time25 min

Prep time10 min

Cook time5 min

Low FODMAP Sweet-Salty Raspberry Chocolate Rice Cake Snacks

These little snacks hit every note you want — crispy, rich, fruity, and just salty enough to keep you reaching for another. A thin layer of melted dark chocolate (over 70% cacao) gets spread across plain rice cakes, topped with maple-kissed fresh raspberries, and finished with a pinch of flaky sea salt before everything firms up in the fridge. The result is something that feels genuinely indulgent, even though it comes together in under 20 minutes with just six ingredients. Portion control is built right in, since each ingredient is used at a level that stays comfortably within established low FODMAP thresholds — no guesswork required. Packaged chocolate snacks and flavored rice cakes can be a minefield of hidden high-FODMAP additives, so making these at home puts you fully in control. They serve four, chill in just 10 minutes, and store in the fridge for up to a day — though honestly, they rarely last that long.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

8 plain rice cakes (lightly salted or unsalted)
Quaker Rice Cakes Gluten Free Lightly Salted - 4.47 Oz Lundberg Organic Lightly Salted Brown Rice Cakes, 8.5 oz (241g)Lundberg Rice Cakes Organic Wild Rice - 8.5 Oz Lundberg Family Farms Organic Whole Grain Rice Cake Brown Rice Salt-Free, 8.5 oz Lundberg Family Farms Organic Lightly Salted Thin Brown Rice Cakes - 6 oz
See all
3 oz dark chocolate (>70% cacao), roughly chopped
1 tsp coconut oil
1 cup fresh raspberries
Ingredient note
A serving of up to about 1/3 cup of raspberries is low in FODMAPs. This recipe contains only about 1/4 cup per serving, making it likely Low FODMAP. 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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!