Rice Cakes: the refined recipe

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a healthier fat profile.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower on the glycemic index.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder

Dark chocolate has less sugar.

almond slices

🥗Healthier: walnut pieces

💰Cheaper: sunflower seeds

Sunflower seeds are more affordable.

Start with 1.5 cups of risotto rice.

Add 200 grams of creamed coconut, cutting it in half if needed.

Add 3 generous spoonfuls of sugar to the mixture.

Add 2 generous spoonfuls of coconut oil.

Pour in 3 cups of water and bring to a boil, stirring to mix everything.

Cover with a lid and reduce heat to medium, setting it to about 5.

After 10 minutes, stir the mixture again and cover it.

Let it cook for another 10 minutes without opening the lid.

After 22 minutes, check the mixture and stir again.

Continue cooking for another 3 minutes without the lid to thicken it up.

Add 1 spoonful (or a bit more) of vanilla essence and mix well.

Pour the mixture into a freezer bag and seal it.

Use a tray to shape the mixture evenly in the bag.

Create an air pocket at the top of the bag and add chocolate chunks, pushing them deep into the mixture.

Seal the bag and place it in the freezer for 10 minutes.

Transfer the bag to the fridge to dry for a few hours or overnight.

After chilling, cut the bag open with a knife to remove the rice cakes.

Equipment Needed

Spice Level:

Allergens