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–+ servings
rice crispy cakes on a cooling rack.
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5 from 2 votes

Rice Crispy Cakes

These Rice Crispy Cakes are crispy, chocolatey, and irresistibly fun to make! Ideal for parties, lunchboxes, or a sweet snack anytime.
Prep Time10 minutes
Cooling time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 16 cakes
Author: James Wythe

Ingredients

  • 300 g dark chocolate I use dairy-free
  • 3 tbsp maple syrup
  • 2 tbsp coconut oil softened
  • 200 g rice crispies
Metric - US Customary

Instructions

  • Firstly, roughly chop the chocolate on a cutting board.
  • Add your chocolate to a heat-proof bowl, along with maple syrup and coconut oil.
  • Set the bowl over a saucepot filled with simmering water. Let the chocolate melt, stirring it occasionally.
  • Once the chocolate is melted, stir in rice crispies.
  • Prepare 16 paper liners and place them into a muffin tray. Fill the paper liners with the prepared rice crispy mixture. Refrigerate the rice cakes for 1 hour until they have firmed up.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for up to five days.
To Freeze: You can keep these treats in an airtight container in the freezer for up to a month. Thaw in the fridge and then enjoy!
Tip 1: If you want these to be more of a bar, you can form them in a baking dish or cake pan . After they've hardened, use a knife to cut them and a rubber spatula to remove them.
Tip 2: Make sure that the chocolate is melted over a gentle heat. 
Tip 3: To dress these Rice Crispy Cakes up for Easter, top with some miniature eggs!

Nutrition

Calories: 184kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Fiber: 2g | Sugar: 7g