Sesame and Chocolate Rice Cake Bars
I’ve come up with THE recipe for using your rice cakes! Personally, I’m always on the lookout for sweet but healthy snack ideas and these puffed rice and sesame bars are super satisfying! The combination of tahini and chocolate is a dream !!!!
This recipe was developed as part of my collaboration with ELLE Québec and Canada!
- Servings: 6 à 8
- Preparation time: 10 minutes
- Freezing: 1h30
Frequently asked questions
I really like Enjoy Life’s semisweet chocolate pieces and Camino’s dark chocolate bars. I recently discovered Chocolats Favoris’s dark chocolate pastilles, too.
Ingredients
Sesame and Chocolate Rice Cake Bars
- 1/3 cup (80 ml) tahini
- 1/4 cup (60 ml) maple syrup
- 2 tablespoon (30 ml) plain non-dairy yoghurt
- 1/4 teaspoon (1.25 ml) salt
- 2 tablespoons (30 ml) toasted sesame seeds + 2 tablespoons garnish
- 6 rice cakes, crushed roughly
- 1/3 cup (80 ml) melted chocolate chips
NEW!
The cutting board
Handcrafted in Canada from beautiful cherry wood, this sturdy and elegant board is a true joy to use every day. Each board is unique and develops a richer colour over time.
It transitions seamlessly from the kitchen to the dining table for serving, sharing, gathering and cooking, day after day.
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Preparation
Sesame and Chocolate Rice Cake Bars
- Line a 10 x 5 inch loaf pan with parchment paper.
- In a large bowl, whisk together the tahini, maple syrup, yoghurt, salt and sesame seeds. Add the rice cakes and mix gently. Pour the mixture into the loaf tin. Using your fingers or a spatula, press the mixture together well.
- Spread the melted chocolate chips over the bars and sprinkle with sesame seeds. Freeze for at least 1 hour and 30 minutes.
- Cut into bars before serving.
Note
The bars can be eaten frozen. If you let them thaw, the texture will not be optimal!
