A simple, kid-friendly treat to prepare and enjoy, with chocolate and low calorie rice cakes
Ingredients
6Rice Cakes - or puffed cork cakes
½cupSemi Sweet Chocolate Chips- or peanut butter chips
Optional Additions to Choose From
1-2dropsFlavor Extracts- if electing to add to chocolate
1teaspoonPeanut Butter- per rice cake (see notes)
1sprinkleSea Salt- per rice cake (if using)
1sprinklecrushed nuts- per rice cake
1sprinkleorange zest- per rice cake
1sprinkleflax seeds- per rice cake
1 sprinkleinstant coffee- per rice cake
Instructions
Melt the chips over low heat in a double boiler, or, gently melt in your microwave, watching carefully and stirring often, in 10 second increments, until smooth.
Add 1-2 drops of extract, if any, and stir until blended.
Pour melted chocolate in a shallow dish.
Spread wax paper or parchment on a cookie sheet.
Dip the rice cakes in the melted chocolate and place chocolate-side up on the wax covered cookie sheet. A silicone brush is useful for getting chocolate into nooks and crannies.
Sprinkle with sea salt, if desired.
Put cookie sheet in the fridge to firm up the chocolate.
Store in individual wax sandwich bags after chocolate is firm.
Optional Peanut Butter Version
We made one batch into Peanut Butter Chocolate Dipped Cakes by spreading 1 teaspoon of peanut butter, very thin, on a rice cake, and then dipped that same side into chocolate, to seal in the peanut butter. This was a hit.
Optional Mini Version
Purchase the smallish sizes, just 2 or so inches across, for mini dipped rice cakes, or, use these small versions to make a "dipped sandwich."
Spa Index Kitchen Notes
The calorie count is based on semi-sweet chocolate chips and no additional toppings. Be sure to factor in the different count for peanut butter chips and any toppings added. There are many variations we like, including:
Chocolate PB: Use equal portions of chocolate and peanut butter chips
Chocolate Orange: Chips + 1-2 drops Pure Orange Extract