Dark Chocolate Sea Salt Cakes (Print Version)
Crispy rice cakes topped with melted dark chocolate and flaky sea salt—a guilt-free treat perfect for quick chocolate cravings.
# What You’ll Need:
01 - 4 plain rice cakes
02 - 100g dark chocolate (70% cacao or higher)
03 - 1 teaspoon coconut oil
04 - Flaky sea salt, to taste
# How to Make It:
01 - Break the dark chocolate into small pieces and place them in a heat-safe bowl. Add coconut oil.
02 - Melt the chocolate and coconut oil using either a double boiler method (place bowl over simmering water, ensuring bowl doesn't touch water and stir occasionally) or microwave in 30-second intervals, stirring between each, until completely melted and smooth.
03 - Place rice cakes on a wire rack set over a parchment-lined baking sheet. Use a spoon or spatula to evenly spread the melted chocolate over the top of each rice cake.
04 - Immediately sprinkle flaky sea salt over the melted chocolate, to taste.
05 - Allow the chocolate to set completely. You can speed up the process by placing the rice cakes in the refrigerator for about 15-20 minutes.
06 - Once the chocolate is set, enjoy your dark chocolate sea salt rice cakes!
# Additional Tips::
01 -
- Ready in just 15 minutes
- Uses only 4 simple ingredients
- Perfect balance of sweet and salty
- Naturally gluten-free
02 -
- Each serving contains only 175 calories
- These rice cakes stay crispy for up to 3 days when stored properly
- The dark chocolate provides antioxidants and mood-boosting compounds
03 -
- Use a double boiler rather than a microwave for the most reliable chocolate melting results
- Wait until the rice cakes are fully cooled before packaging to prevent condensation that could make them soggy
- For a more polished look, dip just half of each rice cake in chocolate and leave the other half plain