Rice Cakes with Naturally Sweetened Homemade Chocolate

Today we’re sharing two homemade chocolate recipes for you to choose from. A yummy cacao and peanut butter chocolate, and a decadent dark chocolate recipe made with cacao and coconut butter. Each recipe yields enough chocolate to cover 4 rice cakes, and you can easily adjust the amount of raw cacao powder and honey to your liking.

Raw cacao is a superfood that is incredibly rich in magnesium, essential for the balance of chemical reactions in the brain; powerful flavonoids, with antioxidant properties; and tryptophan, a key amino acid in the production of serotonin and very important for regulating sleep and mood.

Eating raw cacao regularly helps promote blood vessel health, which improves blood circulation, regulates blood pressure, and prevents cardiovascular disease. Cacao also stimulates the production of endorphins which regulate the mood and promote feelings of pleasure, motivation, and well-being.

Meal Prep Tip: Make a bigger batch and store the chocolate-covered rice cakes in an airtight container in the fridge for up to one week, or in the freezer for up to 1 month.

From the Shop

Rice Cakes with Naturally Sweetened Homemade Chocolate Recipe

Prep Time: 5 min | Cook Time: 3 min | Yields: 8 rice cakes

Ingredients

+ 8 rice cakes

Peanut Butter Chocolate
+ 1 tbsp pure cacao butter, finely chopped
+ 1 tbsp peanut butter
+ 1/2 tbsp raw cacao powder
+ 1 tbsp raw honey
+ 1/2 vanilla bean, seeds and pulp only (optional)

Coconut Dark Chocolate
+ 1 tbsp pure cacao butter, finely chopped
+ 1 tbsp coconut butter
+ 2 tbsp raw cacao powder
+ 1 tbsp raw honey
+ pinch of sea salt (optional)

Toppings
+ cacao nibs
+ toasted coconut chips
+ goji berries
+ bee pollen
+ dried or dehydrated fruit
+ nuts
+ seeds

Directions

Add water to a saucepan, bring to a boil over medium-high heat, then set a glass or ceramic mixing bowl on top, making sure it’s not touching the water. Add the cocoa butter to the mixing bowl and let melt, about 2-3 minutes. Once melted, remove from heat and add remaining ingredients according to the recipes above. Whisk until thoroughly combined.

Spoon the melted chocolate onto the rice cakes. Spread evenly with the back of the spoon and place on a cooling rack. Sprinkle your favorite toppings over the chocolate coated rice cakes and press in gently.

Transfer rice cakes to the freezer or refrigerator to set, about 10 minutes. Store in an airtight container in the fridge for up to one week, or store in the freezer for up to 1 month. Enjoy!

Amount per tablespoon