Chocolate Rice Cake Snack Bars


Lately, I’ve been into no-bake desserts, they’re quick and easy and store well for quick snacks on the go. Although, I never thought of using rice cakes, I always thought they tasted like Styrofoam, until they started trending on TikTok recently, forcing me to see them in a different light. After countless of videos on rice cake snacks, I decided to put my own twist on them and make no-bake chocolate rice cake bars. These are gluten and dairy free and are so decadent with a drizzle of almond butter, you won’t want to miss them. So grab that bag of rice cakes in the back of your pantry and let’s get into it.

What kind of rice cakes do I need?

Any kind of rice cake should work with this recipe, I used Kallo’s rice cakes. However, if you are really against rice cakes you can opt for corn cakes instead, simply make sure they’re the thick ones as the thin ones can be more crunchy than soft.

Is this recipe vegan?

Yes! This recipe is vegan. Normally, my no-bake desserts include honey, however in this case the dairy-free chocolate chips I used were sweetened with xylitol (making the recipe refined-sugar free as well). If your chocolate chips aren’t sweetened, you could always add 1-2 tbsp liquid sweetener of choice.


  • 6-8 rice cakes
  • 1/2 tbsp coconut oil
  • 1/3 cup dairy free chocolate chips – I used Neofoods, but you can also used a bar of chocolate.
  • 1 tbsp plant-based milk – I used almond
  • 1/4 cup toppings – I used almond flakes and shredded coconut. You can also add dried fruit, walnuts or any toppings you’d like.
  • 2 tbsp almond butter (optional)
  • 1/2 tsp flaky salt – I find that a little sprinkle of salt really enhances them.


  1. In a bowl, crush your rice cakes into small pieces.
  2. In a heatproof bowl, add your chocolate, coconut oil and milk and place over a double boiler until melted.
  3. Allow the chocolate to cool down completely (this is important otherwise you’ll end up with soggy bars) before adding to the crushed rice cakes.
  4. Use a spatula to mix until all the rice cakes are coated in chocolate.
  5. Add your toppings and press the mixture into a lined baking tin. Drizzle with some nut butter and sprinkle some sea salt.
  6. Refrigerate until hardened before cutting into bars.

You can store these in the fridge for up to a week or freeze them for longer. This has been my go-to no-bake snack for a couple of weeks now and I can’t get enough of it. I hope you try these out and let me know what you think of them down in the comments. Please like and follow for more quick recipes like this one, xoxo.

More Recipes Like These

No-bake Almond Bites – find the recipe here

Vegan Snack Bars – find the recipe here

Chia Seed Pudding – find the recipe here

No Bake Almond Bites (GF, DF)


No bake energy bites or snacks are probably one of my favourites recipes out there, they’re quick and easy to make and you can change their flavour combinations every time. You can also make these almond energy balls ahead of time and store for a quick snack. Most recipes I’ve found contain dates, peanuts or cashews and require a blender or food processor. So I decided to make my own version of no bake bites, using almonds and coconut, that tastes like actual cookie dough! All you need are a few simple ingredients and a spatula to stir, here is how you can make them.


  • 1 cup Almond flour – I like to use almond flour because it doesn’t require any baking. But if you don’t have almond flour you can also use gluten free fine oats or rolled oats (you can also toast them if you don’t like the taste of raw oats).
  • 1/4 cup almond butter or any nut butter – this helps combine the ingredients and adds a great nutty flavour.
  • 2 tbsp honey – for some sweetness and to help the ingredients stick together. You can choose any liquid sweetener you like.
  • 2 tbsp chia seeds- for more fibre and honestly I just really like chia seeds.
  • 1-2 tbsp plant-based milk – depending on how dry you dough is you might need to add a few tablespoons of milk. If the texture is too crumbly try adding a tablespoon of plant-based milk (I used almond milk).
  • Optional: 1/4 chocolate chips or raisins or any toppings you’d like.
  • 1/4 cup shredded coconut – to coat the energy balls.
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract


  1. In a bowl, add the almond flour, chia seeds, cinnamon and toppings.
  2. Add in your liquid ingredients; almond butter, honey, and vanilla and combine until you form a dough.
  3. If the texture is too dry or crumbly add in a tablespoon of milk.
  4. Refrigerated for 5-10 mins before scooping and rolling into balls. I usually wet my hands for this step to prevent the mixture from sticking to my hands.
  5. In a plate, sprinkle some shredded coconut and coat each energy ball.
  6. You can store these energy bites in the fridge for up to two weeks.

There you have it! Easy, no-bake almond, coconut bites. If you want to try different flavours some of my favourites are double chocolate (simply add a tablespoon of cacao powder to the recipe) and coffee (add a teaspoon of instant coffee to your milk). Feel free to mix up the flavours and let me know your favourites down in the comments. I hope you enjoyed this recipe and please like and follow for more, thank you for reading, xoxo.

More recipes like this one…

Best Almond chocolate oat cookies (find the recipe here)

Easy Vegan Snack bars (find the recipe here)

Healthy Cookie Dough Bites (find the recipe here)