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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Rice cakes get a bad rap, but this snack is here to change that! These loaded rice cakes are ridiculously easy to make and endlessly customizable. Spread almond butter, sprinkle slivered almonds, and drizzle melted dark chocolate for a snack that's crunchy, nutty, and sweet. Let the chocolate set for a satisfying bite every time. Perfect for a quick treat or a healthy dessert!
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Spread almond butter evenly over the rice cakes.
Sprinkle slivered almonds on top of the almond butter.
Melt dark chocolate in the microwave until smooth, stirring occasionally to prevent burning.
Drizzle the melted chocolate over the rice cakes.
Let the chocolate set until firm, then serve and enjoy.
Want to keep this recipe for later? We can email it to you!
Use caramel or chocolate-flavored rice cakes for a sweeter base.
Experiment with toppings like shredded coconut, chia seeds, or dried fruit for added texture and flavor.
Microwave the chocolate in short intervals to avoid overheating.
Can I use peanut butter instead of almond butter?
Yes, peanut butter works just as well and adds a slightly different flavor profile.
How long does it take for the chocolate to set?
The chocolate typically sets in about 5-10 minutes at room temperature, or faster in the fridge.
Can I make this snack ahead of time?
Yes, you can prepare the rice cakes and store them in an airtight container for up to a day.
What other nuts can I use instead of almonds?
You can use chopped walnuts, pecans, or hazelnuts as alternatives.
Is there a way to make this snack vegan?
Use vegan dark chocolate and ensure your almond butter is free of animal-derived ingredients.
Hi, I’m Juliana! I’m a food-loving registered nutritionist passionate about making wellness simple, sustainable, and enjoyable. I’ve built this space to share nutrition advice and healthy, delicious recipes to help people feel their best, inside and out, and to encourage fun, balanced living.
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