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Raw Chocolate-Coated Rice Cakes

By Catherine Noonan on March 16, 2018 in Food

The ultimate healthy kids treat, by Catherine Noonan.

I made these amazing raw chocolate-coated rice cakes for a children’s party last week and, since there wasn’t a crumb left, I decided it was worthy of sharing.
This recipe is inspired by some dark chocolate-coated rice cakes that I found in the health food store recently. Because my children loved them, I thought I’d make my own version, which is healthier because my recipe is:

• Made with raw chocolate – containing no nasty ingredients
• Soy free – most standard commercial chocolate contains soy
• Refined cane sugar free – most standard commercial chocolate also contains refined sugar
• Packed with added fibre and healthy fat from the shredded coconut
• Preservative free – be sure to choose preservative-free coconut

I used Loving Earth Creamy Coconut Mylk Chocolate, which is made with organic raw cacao (47%), organic coconut and organic evaporated coconut nectar. You can find Loving Earth chocolate products in most health food stores, gourmet supermarkets and even Woolworths now as well. You can also source quality shredded coconut from the Loving Earth brand. Please note that some of the Loving Earth raw chocolate flavours do contain nuts, so if nuts are an issue, please beware. Otherwise, please try this super easy recipe on your kids. I can guarantee it’s a winner.

• Double boiler (mixing bowl atop a saucepan)
• Baking tray, lined with baking paper
• Measuring cup
• Wooden spoon
• Spatula

(makes 28 raw chocolate-coated rice cakes)
• 28 mini rice cakes, or 3 to 4 large rice cakes, broken into pieces
• 1 x 80g block Loving Earth Creamy Mylk Chocolate (or other flavour of your choice)
• ½ cup preservative-free shredded coconut

1. Bring the water in the double boiler saucepan to the boil and melt the chocolate gently in the bowl, all the time mixing with the wooden spoon;
2. Once the chocolate has melted, turn off the heat;
3. One by one, dip the rice cakes into the chocolate to coat one side only;
4. Place on the baking paper and sprinkle with shredded coconut;
5. Transfer the baking tray to your fridge to allow the chocolate to set for approximately 10 minutes, or until firm and dry;
6. Once the chocolate has set, serve or store the raw chocolate-coated rice cakes in an airtight container in the refrigerator.

Cath Noonan is a self-confessed health-foodie, recipe creator, and nutrition student, as well as the founder of healthy food blog, I Heart Scratch. Check out the delicious food pics on her Instagram account, @i_heart_scratch, and find more recipes by visiting www.iheartscratch.com.au.



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