skish
IT

Rice cakes with dark chocolate and raspberries

Crunchy and fruity with a touch of chocolate.

  • 8 min
  • 1 serving
  • Vegan
  • International cuisine
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Rice cakes with dark chocolate and raspberries

Per serving

Calories
161 kcal
Protein
3 g
Carbohydrates
26.4 g
Fat
5.2 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Rice cakes2
  • Dark chocolate 70%10 g
  • Raspberries60 g

In season: June – September

Method

  1. Break the dark chocolate into a small bowl and melt it in the microwave on medium power in 20–30 second bursts, stirring each time, until smooth and glossy; or melt it over a pan of barely simmering water.
  2. Meanwhile gently rinse the raspberries and leave them to dry on kitchen paper.
  3. Brush or spread the melted chocolate over the rice cakes with the back of a teaspoon.
  4. Arrange the raspberries on top while the chocolate is still soft so they stick, and leave to set for 3–4 minutes before eating.

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