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The Perfect Balanced Treat You’ve Been Craving
Looking for a dessert that doesn’t make you choose between healthy and delicious? These puffed rice cakes transformed into chocolate almond bars are exactly what you need.
No oven, no fuss, and no guilt—just pure satisfaction in every crunchy, chocolatey bite. At Balanced Treats, we believe you shouldn’t have to compromise on flavor to eat well, and this recipe proves it.
Why This is a Perfect Balanced Treat
- Healthy: Made with dark chocolate (hello, antioxidants!), protein-rich almond butter, and whole grain puffed rice cakes for a treat that actually nourishes your body.
- Quick: Just 5 minutes of active prep time and 30 minutes in the fridge. No baking means you can whip these up on the busiest weeknights.
- Affordable: Uses simple pantry staples and costs under $10 to make. You get 12+ servings from ingredients you probably already have.
- Delicious: The combination of smooth melted chocolate, nutty almond butter, crispy rice cakes, and flaky sea salt creates an irresistible flavor and texture experience that rivals any fancy chocolate bar.
What Makes Puffed Rice Cakes the Secret Ingredient
You might be wondering: are rice cakes good for you? Absolutely! Puffed rice cakes are a whole grain powerhouse that’s naturally low in calories and fat-free.
When crumbled into chocolate, they add an addictive crunch and help create satisfying volume without excess calories. According to the Whole Grains Council, whole grains like brown rice provide essential fiber, B vitamins, and minerals that support overall health.
The real magic happens when you pair these light, airy cakes with rich ingredients. The almond butter adds healthy fats and protein to keep you satisfied, while dark chocolate delivers those feel-good compounds we all love. It’s a balanced combination that tastes indulgent but actually fuels your body.
How to Make Puffed Rice Cakes into Chocolate Bars
Ready to learn how to make puffed rice cakes into the ultimate dessert? The process couldn’t be simpler. Start by melting your chocolate chips with coconut oil—either in the microwave in short bursts or using a double boiler on the stove. The coconut oil helps create that signature glossy finish and makes the chocolate easier to work with.
Once your chocolate is silky smooth, stir in creamy almond butter until fully incorporated. This is where the magic happens. Now crumble those lightly salted rice cakes right into the chocolate mixture. Don’t be shy—break them into various sizes for the best texture. Toss in your raw almonds for extra crunch and healthy fats.
Transfer everything to a parchment-lined baking sheet and here’s the key: press down firmly. Really pack it in there! This ensures your bars hold together perfectly when you cut them. Finish with a generous sprinkle of flaky sea salt (trust us, this is non-negotiable), then pop the whole thing in the fridge.
Thirty minutes later, you’ll have a rice cake with chocolate that’s transformed into something extraordinary. Cut into bars or break into rustic chunks—either way, you’ve just created a dessert that’s destined to become your new obsession.
Storage Tips & Variations
Store these bars in an airtight container in the refrigerator for up to 4 days. They also freeze beautifully for up to 2 months—just thaw for 10 minutes before enjoying. Want to switch things up? Try peanut butter instead of almond butter, add dried cranberries for a tart twist, or swap the almonds for chopped walnuts or cashews.
Chocolate Almond Rice Cake Bars
Description
Crunchy puffed rice cakes meet melted dark chocolate, creamy almond butter, and flaky sea salt in this irresistible no-bake dessert.
Ingredients
Instructions
- Line an 8×8 inch baking sheet or pan with parchment paper and set aside.
- In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 15-20 second increments, stirring between each, until completely smooth and glossy. Alternatively, melt using a double boiler.
- Add the almond butter to the melted chocolate and stir until fully combined and smooth.
- Crumble the rice cakes into various sizes directly into the chocolate mixture. Add the chopped almonds and stir until everything is evenly coated.
- Pour the mixture onto the prepared baking sheet. Using a spatula or the back of a spoon, press down firmly and evenly distribute the mixture, packing it tightly.
- Sprinkle generously with flaky sea salt.
- Refrigerate for at least 30 minutes until completely set.
- Remove from the pan using the parchment paper and cut into 12 bars. Serve chilled and enjoy!
Notes
- Storage: Keep in an airtight container in the refrigerator for 3-4 days, or freeze for up to 2 months.
- Substitutions: Use peanut butter or cashew butter instead of almond butter. Swap almonds for any nut or seed of choice.
- Chocolate Choice: For best results, use good quality dark chocolate chips (60-70% cacao) for a less sweet, more sophisticated flavor.
Nutrition Facts
Servings 12
Serving Size 1 Bar
- Amount Per Serving
- Calories 140kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 4g20%
- Sodium 35mg2%
- Total Carbohydrate 14g5%
- Dietary Fiber 2g8%
- Sugars 9g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Final Thoughts
If you enjoyed this recipe, you’ll love our Air Fryer Homemade Coco Pops recipe! They’re a delightfully crunchy, sugar-free treat that comes together in a flash. It’s the perfect healthy swap for a quick and satisfying snack.
These Chocolate Almond Rice Cake Bars prove that healthy desserts don’t have to be boring or complicated. With just five simple ingredients and zero baking required, you can create a treat that satisfies your chocolate cravings while nourishing your body. The combination of crunchy puffed rice cakes, rich dark chocolate, and protein-packed almond butter delivers exactly what we stand for at Balanced Treats—desserts that are healthy, quick, affordable, and absolutely delicious.
