Raspberries & Cream Chocolate Rice Cakes

Citrus Free, Corn Free, Soy Free

506 Calories | 7g Protein | 43g Carbs | 30g Fat | 1g Fiber

25 minutes | 4 servings

If you’re gonna eat a rice cake, this is how to do it. These chocolate-dipped rice cakes are crispy, creamy, and super chocolatey. It’s the various contrasting textures and flavors that makes them special: crunchy rice cake base, rich dark chocolate coating, fluffy whipped cream cheese, and tart fresh raspberries on top.

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Why You'll Love This

They come together in 25 minutes and feel fancy enough for guests but simple enough for a Tuesday afternoon when you need something sweet. The best part is they're customizable to whatever your body can handle right now, whether that means swapping to plant-based dairy or adjusting the sweetness level.

The Nutrition Profile

Each rice cake delivers 506 calories with a good mix of carbs for quick energy and fat for staying power. The dark chocolate brings antioxidants and magnesium. Many people find their magnesium needs shift during perimenopause and menopause, and dark chocolate with at least 70% cacao is one of the more enjoyable ways to get some.

The raspberries add fiber (which literally all of us, myself included, could use more of) and vitamin C, while the cream cheese provides calcium. As we age, getting enough calcium matters more for bone health, and finding ways to include it in your diet means it’s more bioavailable than a supplement.

The Ingredient List

This recipe keeps it straightforward with ingredients you can find at any grocery store.

The dark chocolate should be at least 70% cacao for the best flavor and nutritional profile. Look for it in the baking aisle or near the chocolate bars.

Plain rice cakes work best here as the base since you're adding plenty of flavor on top, but lightly salted ones can add an interesting sweet-salty contrast if that sounds good to you.

For dairy sensitivities: Use plant-based cream cheese and your preferred milk alternative. Many brands make excellent dairy-free cream cheese that whips up just as fluffy as the regular version. Coconut cream also works beautifully if you want to skip the cream cheese entirely.

For different flavors: Try strawberries or blackberries instead of raspberries, add a pinch of espresso powder to the melted chocolate for depth, or sprinkle chopped nuts on top before the chocolate sets.

The Practical Stuff

You can keep these in the fridge for up to three days in an airtight container, though the rice cakes will soften slightly over time. Make them when you have 25 minutes and a craving, then enjoy them throughout the week.

You'll need a double boiler setup for melting the chocolate, but if you don't have one, just place a heat-proof bowl over a saucepan of simmering water. Make sure the bowl doesn't touch the water, or the chocolate might seize up. A handheld mixer makes whipping the cream cheese easier, but you can also do it by hand with a whisk and some elbow grease.

The Method

Start by lining a baking sheet with parchment paper. In a mixing bowl, combine the cream cheese and milk, then mix with a handheld mixer until fluffy. Add another splash of milk if needed to reach a spreadable consistency. Pop this in the fridge while you work on the chocolate.

Set up your double boiler by bringing a saucepan of water to a simmer, then reducing the heat to low. Place your heat-proof bowl on top and add the dark chocolate chips and coconut oil. Stir continuously until the chocolate melts completely and looks glossy. The coconut oil helps thin the chocolate slightly so it coats the rice cakes more evenly.

Now comes the fun part. Drop two heaping tablespoons of melted chocolate onto your prepared baking sheet, then place a rice cake on top. Use your fingers or a spoon to turn it until the bottom is fully covered in chocolate, then leave it face down on the sheet. Repeat with the remaining rice cakes. Slide the whole tray into the fridge for 10 minutes or until the chocolate sets firm.

Once set, flip the rice cakes over so the chocolate side is up. Spread or pipe the whipped cream cheese on top of each one, then garnish with fresh raspberries. If you want them to look extra pretty, arrange the raspberries in a little cluster in the center.

Why This Works

These rice cakes hit the sweet spot between satisfying a chocolate craving and not leaving you feeling heavy or sluggish afterward. They're cold from the fridge, which makes them especially appealing when hot flashes are running rampant or it’s 90F degrees outside.

The portion is substantial enough to feel like a real treat, but you can easily customize the toppings based on what sounds good or what your body tolerates well on any given day. Overall, this is a great recipe to have on hand for anything from satisfying a menopausal craving to an after dinner snack for company.

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