Bridget’s Chocolate Rice Bites (V) (Updated Recipe!)

Classic ‘party food’ usually falls into one of three categories; savoury brown items, sweet sugary items, or token gesture limp and lifeless ‘salad’ items. When your main focus is fun, food can sometimes take a back seat in priorities, meaning a last minute dash to ricebitesTesco usually results in a trolley – and therefore table – of ready-made, microwaved, bread-crumb-coated, not-so-inspiring snacks.

In the run up to Christmas and the never ending pre-Christmas parties, it’s useful to have some go-to recipes you can rely on and ‘wow’ gusts with, with minimum fuss! This recipe is a little like very grown up chocolate rice crispy cakes – it’s easy to make, actually healthy, incredibly delicious (we’ve tested it on many mouths!), 100% vegan, and you can keep it in the fridge or freezer for a couple of weeks.

Make a couple of batches and you’ll have a seemingly indulgent treat you can slice and serve whenever you need it.


For the base:

  • 4 cups rice crispies (organic brown rice, or the usual supermarket brand – believe it or not they actually contain minimal ingredients and low sugar levels!)
  • ½ cup smooth nut butter – try M&S pecan, cashew and peanut butter
  • ½ cup coconut oil, melted
  • 1 cup cocoa powder
  • 2 tsp vanilla extract
  • ½ cup maple syrup
  • pinch of good quality salt

For the topping:

  • 1/4 cup maple syrup
  • ½ cup cocoa powder (or raw cacao if you have it)
  • ¼ cup nut butter
  • ¼ cup coconut oil melted
  • 1 tsp vanilla extract


Line a large baking tin with greaseproof paper

In a bowl, add the ½ cup nut butter, the 1 cup cocoa powder, ½ cup melted coconut oil, ½ cup maple syrup, 2 tsp vanilla extract, and a large pinch of good quality salt.

Wisk all ingredients

Add the rice to the bowl and stir until well coated

Add all the mixture into the prepared baking tin and spread out evenly

Place in the freezer for around 10-12 minutes


Whilst your mixture is in the freezer, whisk all the topping ingredients together

Take the baking tin out of the freezer

Pour the whisked topping mixture on top and smooth out evenly

Place everything back in the freezer until it sets (a couple of hours minimum)


When you’re ready to serve, lift the greaseproof paper out of the tin and the crispies should all come out together in a large block

Slice into desired sizes


If you have any left, keep it in the fridge (It’ll keep for about a week if you don’t eat it all first!)


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