Chocolate Puffed Rice Cakes

by Edward Daniel
Caption of Chocolate Puffed Rice Cakes (c).

Chocolate Puffed rice cakes are a children’s classic and such a simple recipe to execute. Kids can easily join in all the fun. I love the mixed berries which add a bit of colour and zing to this recipe. Puffed rice is gluten free but in contrast, rice krispies, contain barley malt. Rice krispies can be substituted for puffed rice, if puffed rice is unavailable, though.

Caption of Chocolate Puffed Rice Cakes (c).
Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 100g dark chocolate
  • 15g coconut oil
  • 3 tbs golden syrup
  • 100g puffed rice
  • 75g dried mixed berries and cherries (combination of raisins, cherries, cranberries and blueberries)


  1. Soak the dried fruit in filtered water for no more than 5 minutes. Drain with a sieve and set to one side.
  2. Lightly baste a muffin tin (preferably one with a removable bottom). with olive oil.
  3. Create a Bain Marie by suspending a large heatproof bowl over a pan of simmering water on a low flame. (Do not allow the base of the bowl to touch the water). It should be a low flame. Melt the coconut oil in golden syrup. Add the chocolate and use a spatula to stir until melted.
  4. Add in the puffed rice. Coat with the chocolate.  Add the mixed berries to the mixture.
  5. With a spatula, work quickly to transfer the mixture to the tin and leave to set in the freezer for a couple of hours before removing it and placing it in the fridge.
  6. Remove the cakes from the tin and served chilled.


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