Low Iodine Sweet-Salty Raspberry Chocolate Rice Cake Snacks

Total time25 min

Prep time10 min

Cook time5 min

Low Iodine Sweet-Salty Raspberry Chocolate Rice Cake Snacks

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Ingredients

4 servings

8 plain rice cakes (lightly salted or unsalted)
Ingredient note
Choose salt that is explicitly listed as non-iodized or varieties like Kosher, Himalayan pink salt or coarse salt which are naturally low in iodine.
Lundberg Family Farms Organic Whole Grain Rice Cake Brown Rice Salt-Free, 8.5 oz Quaker Rice Cakes Salt Free - 4.47 Oz O Organics Unsalted Organic Rice Cakes, Gluten Free Signature SELECT Salt Free Rice Cakes - 4.9 Oz Essential Everyday Salt Free Rice Cakes
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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
Chef's tip
Fine salt won't give the same crunchy finish - use a smaller pinch and sprinkle just before serving.

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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