These versatile rice cakes are a quick, nutritious snack or dessert that satisfy your cravings without the guilt.
Packed with plant-based protein, fiber, and healthy fats, they’re perfect for energy-boosting snacks or light treats.
Easy to make and fully customizable with your favorite toppings, these rice cakes are a simple, wholesome option for everyday cooking or meal prep.
30-Minute Healthy Rice Cake
Equipment
- 1 medium mixing bowl
- 1 medium mixing bowl
- 1 microwave-safe bowl or double boiler
- 1 plate or tray for freezing
Ingredients
Snickers-Inspired Rice Cakes:
- 2 rice cakes any variety
- 3 tbsp creamy cashew butter or peanut butter
- 1 –2 tsp date syrup or maple syrup
- ½ tsp vanilla extract
- ½ –1 tsp plant-based protein or collagen powder optional
- 2 –3 tbsp roughly chopped cashews or peanuts
- ½ cup dairy-free chocolate chips melted
Pinch of flaked sea salt
- Finely chopped cashews or peanuts for garnish
- Strawberry Cheesecake Rice Cakes:
- 2 rice cakes any variety
- 2 –3 tbsp dairy-free cream cheese or regular cream cheese
- 1 –2 tsp maple syrup
- ½ tsp vanilla extract
- ½ –1 tsp plant-based protein or collagen powder optional
- ¼ –1/3 cup fresh strawberries or mixed berries sliced
- Pinch of hemp seeds for garnish
Instructions
- Prepare the Nut Butter Mixture: In a medium-sized mixing bowl, add 3 tablespoons of creamy cashew butter (or peanut butter). Drizzle in 1–2 teaspoons of your preferred sweetener, such as date syrup or maple syrup, depending on your taste. Add ½ teaspoon of pure vanilla extract for a rich aroma. If desired, stir in ½–1 teaspoon of plant-based protein powder or collagen for an extra protein boost. Mix all ingredients thoroughly with a wooden spoon or spatula until smooth, creamy, and fully combined, ensuring there are no lumps in the mixture.
- Spread the Nut Layer on Rice Cakes: Take your rice cakes and place them on a clean plate or tray. Using a spoon or small spatula, evenly spread the prepared nut butter mixture across the top surface of each rice cake. Aim for a uniform layer about ¼ inch thick to ensure every bite has a balanced flavor.
- Sprinkle the Nuts: Roughly chop a small handful of cashews or peanuts. Sprinkle them generously over the nut butter layer, gently pressing them down to help them adhere. This adds a satisfying crunch and mimics the signature Snickers texture.
- Melt the Chocolate: In a microwave-safe bowl or using a double boiler, melt ½ cup of dairy-free chocolate chips. If using a microwave, heat in 20–30 second increments, stirring each time to prevent burning. Continue until the chocolate is smooth, glossy, and fully melted.
- Coat the Rice Cakes with Chocolate: Using a spoon or small spatula, spread a layer of the melted chocolate evenly over each rice cake, covering the nut layer. Take care to smooth it out so the chocolate covers the nuts completely while leaving the rice cake edges visible.
- Add Finishing Touches: Sprinkle a tiny pinch of flaked sea salt over each chocolate-covered rice cake. Then, add finely chopped cashews or peanuts on top for extra crunch and visual appeal.
- Set the Chocolate: Place the rice cakes on a tray and transfer them to the freezer for 15–25 minutes. This will allow the chocolate to harden and the layers to set perfectly.
- Serve or Store: Once the chocolate is firm, the rice cakes are ready to enjoy. If not eating immediately, store them in an airtight container in the refrigerator to maintain freshness. In a medium-sized mixing bowl, add 3 tablespoons of creamy cashew butter (or peanut butter). Drizzle in 1–2 teaspoons of your preferred sweetener, such as date syrup or maple syrup, depending on your taste. Add ½ teaspoon of pure vanilla extract for a rich aroma. If desired, stir in ½–1 teaspoon of plant-based protein powder or collagen for an extra protein boost. Mix all ingredients thoroughly with a wooden spoon or spatula until smooth, creamy, and fully combined, ensuring there are no lumps in the mixture.
- Spread the Nut Layer on Rice Cakes: Take your rice cakes and place them on a clean plate or tray.Using a spoon or small spatula, evenly spread the prepared nut butter mixture across the top surface of each rice cake. Aim for a uniform layer about ¼ inch thick to ensure every bite has a balanced flavor.
- Sprinkle the Nuts: Roughly chop a small handful of cashews or peanuts. Sprinkle them generously over the nut butter layer, gently pressing them down to help them adhere. This adds a satisfying crunch and mimics the signature Snickers texture.
- Melt the Chocolate: In a microwave-safe bowl or using a double boiler, melt ½ cup of dairy-free chocolate chips. If using a microwave, heat in 20–30 second increments, stirring each time to prevent burning. Continue until the chocolate is smooth, glossy, and fully melted.
- Coat the Rice Cakes with Chocolate: Using a spoon or small spatula, spread a layer of the melted chocolate evenly over each rice cake, covering the nut layer. Take care to smooth it out so the chocolate covers the nuts completely while leaving the rice cake edges visible.
- Add Finishing Touches: Sprinkle a tiny pinch of flaked sea salt over each chocolate-covered rice cake. Then, add finely chopped cashews or peanuts on top for extra crunch and visual appeal.
- Set the Chocolate: Place the rice cakes on a tray and transfer them to the freezer for 15–25 minutes. This will allow the chocolate to harden and the layers to set perfectly.
- Serve or Store: Once the chocolate is firm, the rice cakes are ready to enjoy. If not eating immediately, store them in an airtight container in the refrigerator to maintain freshness.
Notes
- Use thin or standard rice cakes depending on your preference for crunch.
- Adjust the sweetness in both versions to your taste using maple syrup, date syrup, or another liquid sweetener.
- Nut butter can be swapped with sunflower seed butter or almond butter for allergy-friendly options.
- Protein powder is optional but adds a great nutritional boost for a snack or post-workout treat.
- For best results, freeze chocolate-coated rice cakes to fully set the chocolate before serving.
- Fresh berries in the cheesecake version should be eaten soon after assembling to prevent sogginess.
- Garnishes like flaked sea salt, chopped nuts, or hemp seeds not only add texture but enhance flavor contrast.
Chef’s Secrets To Perfect Ricecakes
The key to a perfect rice cake is layering and balance. Always start with smooth, room-temperature nut butter or cream cheese to make spreading effortless.
Slightly pressing chopped nuts into the nut butter ensures they stay in place under the chocolate layer.
When melting chocolate, avoid overheating—stir frequently to keep it glossy and smooth. For the strawberry version, pat the berries dry to prevent excess moisture from soaking into the rice cakes.
Using a light drizzle of syrup rather than a thick coating helps maintain the cake’s crispness while adding just enough sweetness.
Finally, chilling or freezing before serving locks in layers, improves texture, and elevates the overall presentation.
Serving Suggestions For Rice Cakes
These rice cakes are incredibly versatile. Serve the Snickers-inspired version as an indulgent yet guilt-free dessert or as an energy-boosting afternoon snack paired with a cup of black coffee or almond milk.
The Strawberry Cheesecake rice cakes shine as a light breakfast or a refreshing afternoon treat alongside herbal tea or a smoothie.
You can also slice them into smaller pieces for parties or gatherings, making them an easy finger-food option.
Both versions can be enhanced with extra toppings like shredded coconut, cacao nibs, or a sprinkle of cinnamon for an extra flavor twist.
Storage Tips To Keep Fresh
To maintain freshness and texture, store Snickers-style rice cakes in an airtight container in the refrigerator for up to one week.
The chocolate layer may soften slightly at room temperature, so refrigeration ensures crispness.
For longer storage, freeze individual rice cakes in a single layer on a tray for 15–20 minutes, then transfer them to a freezer-safe container for up to 2–3 months.
Strawberry Cheesecake rice cakes should ideally be kept in the fridge and consumed within 2–3 days due to the fresh berries and cream cheese.
Avoid storing at room temperature for extended periods to prevent sogginess or spoilage.
Frequently Asked Questions
1. Can I use other nut butters?
Absolutely! Almond butter, sunflower seed butter, or even tahini can replace cashew or peanut butter. Just keep in mind that each butter has a slightly different texture and flavor, so taste and adjust sweetness as needed.
2. Can I make this recipe sugar-free?
Yes, you can use a sugar-free syrup like monk fruit or allulose instead of maple or date syrup. Both the Snickers and Strawberry Cheesecake versions will maintain their sweetness while keeping the recipe lower in sugar.
3. Are these rice cakes gluten-free?
Yes, as long as you use certified gluten-free rice cakes. Most standard rice cakes are naturally gluten-free, but it’s always good to check labels if you’re serving to someone with celiac disease or gluten intolerance.
4. Can I prep these rice cakes ahead of time?
Definitely! Assemble the rice cakes and freeze or refrigerate them in an airtight container. The Snickers version freezes particularly well, while the Strawberry Cheesecake version is best stored in the fridge and enjoyed within a few days to keep the berries fresh.
5. How do I prevent soggy rice cakes?
To avoid sogginess, spread your spreads evenly and avoid using overly wet ingredients. For the fruit version, pat berries dry before adding, and consider serving immediately or keeping them refrigerated until ready to eat. Freezing the chocolate layer also helps maintain crispness in the Snickers version.
