Vegan Chocolate Caramel Rice Cakes

Vegan Chocolate Caramel Rice Cakes are a quick and delicious recipe. This dessert provides a mixture of crunchy and smooth textures and a sweet taste. These rice cakes work nicely when you want something simple to prepare but still delicious. These Vegan Chocolate Caramel Rice Cakes are a perfect snack for school lunch. Prepare these ingredients with simple components that you would easily find in the stores or in your pantry. These rice cakes store nicely, so they are perfect for a meal prep option as well. We don’t require lots of time to prepare these rice cakes, as it takes only fifteen minutes. Serve these cakes with iced coffee or berries for the indulgent taste.

STATS:

• Calories: 130 kcal
• Preparation time: Ten minutes
• Serving size: 1 rice cake
• Cook time: 5 minutes
• Cuisine: American
• Total time: 15 minutes
• Course: Dessert or Snack
• Diet: Vegan
• Serving: 6 rice cakes

EQUIPMENT:

• Small saucepan
• Whisk
• Microwave-safe bowl
• Baking sheet
• Parchment paper
• Spoon

INGREDIENTS:

• 6 plain rice cakes
• 3 tablespoons coconut sugar
• Two tbsp. coconut milk
• One tbsp. maple syrup
• 1 teaspoon coconut oil
• Salt
• 1⁄3 cup vegan dark chocolate chips
• 1 teaspoon coconut oil

INGREDIENT NOTES:

RICE CAKES:

• Use plain rice cakes without flavor. This provides the clean base to stand out the caramel and chocolate flavors. Don’t use the flavored or salted rice cakes as they alter the taste. Use the thick rice cakes as they remain crisp after the topping addition.

COCONUT SUGAR:

• Use the coconut sugar to sweeten these rice cakes. This sugar melts quickly and provides a deep caramel flavor. It works properly to make the vegan caramel as it blends smoothly with coconut cream. It provides a natural sweet taste. Use the brown sugar instead to provide the flavor, though it is light.

COCONUT MILK:

• We make the caramel with coconut milk. Use the thick coconut milk part to make a creamy consistency that adheres well to the cakes. We use the coconut cream if milk is not available.

MAPLE SYRUP:

• Maple syrups enrich the sweet taste and aid in binding the caramel. It is quickly made with hot sugar and adds a slight taste that goes well with chocolate & coconut. Use the agave instead if required.

DARK CHOCOLATE CHIPS:

• Add the dark chocolate chips, which don’t contain any dairy. These chocolate chips melt in a smooth way with coconut oil. Use the chopped or shaved chocolate if chips are not available.

COCONUT OIL:

• Coconut oil helps to set both chocolate and caramel and also provides a light shine. Use the coconut oil in small quantities.

INSTRUCTIONS:

1. Place the parchment on the baking tray.
2. Now we put the rice cakes on tray.
3. Include the coconut sugar, maple syrup, coconut milk, salt, & coconut oil in a small pan.
4. Heat the liquid on a moderate flame for 3-4 minutes by mixing often.
5. Turn off the flame & cool it for one minute.
6. Add the caramel sauce over the rice cake and spread it softly.
7. Now we add the chocolate chips & one spoon of coconut oil in dish & melt the chocolate.
8. Stir in every 15 to 20 seconds till smooth.
9. Drizzle the melted chocolate on the caramel layer and leave for ten minutes.
10. Serve the firm rice cakes.

SERVING SUGGESTIONS:

• Serve these rice cakes with slices of bananas.
• Add some crushed nuts over the toppings.
• Pair these rice cakes with iced coffee.
• Sprinkle some sea salt over the filling.
• Serve these rice cakes with berries.

TIPS:

• We don’t have to cook the caramel for a long time, as it gets hard quickly.
• Use the thick rice cakes to provide a better texture.
• Warm the chocolate again for ten seconds if it gets thick.
• Add the light topping layer so the rice cake remains crisp.

STORAGE INFORMATION:

FRIDGE:

• Add the cakes to the closed vessel and store for four days.

FREEZER:

• Freeze the rice cakes for one month.

FAQs:

Can I prepare the caramel before the requirement?

• Yes, prepare the caramel ahead of time and warm it slightly before use.

Will we use the almond butter instead?

• Use the almond butter instead, but it doesn’t provide the same caramel taste.

Can we use puffed rice cakes instead?

• Yes, utilize puffed rice cakes instead, as they will be lighter.

NUTRITIONAL INFORMATION:

Calories: 130 kcal

Net carbs: 14 g

Iron: 0.4 g

Total carbs: 17 g

Vitamin A: 0.01 g

Fiber: 1.2 g

Calcium: 6 g

Protein: 1.4 g

Sodium: 42 g

Potassium: 48 g

Serving size: 1 rice cake

Serving: 6 rice cakes