Chocolate Rice Bubble Slice

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www.theconsciousplantkitchen.com

This Chocolate Rice Bubble Slice is an easy snack to make with just 3 ingredients. It's perfect for adding to a kids' lunchbox and it's gluten-free, nut-free, and super crispy.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/chocolate-rice-bubble-slice/ or scan the QR code here ➡️

Prep Time10

Freeze15

Total Time25

Servings: slices

Calories: 134.2kcal

Author: Carine Claudepierre

Ingredients

1 cup Dark Chocolate Chips
2 tablespoons Coconut Oil or margarine, or any oil
2 cups Rice Bubbles
½ cup Desiccated Coconut

Optional

1 teaspoon Vanilla Extract

US Customary - Metric

Instructions

Line a 20 cm x 20 cm (8-inch x 8-inch) tin with baking paper. Slightly oil paper with oil spray and set it aside.
Pick your favorite chocolate chips, I used 53% cocoa vegan chocolate chips, but any chocolate chips works. Use dark chocolate for less added sugar.
In a saucepan, add the chocolate chips and coconut oil. Bring over low-medium heat, stir with a rubber spatula until the chocolate is melted and shiny.
Remove from heat, stir in vanilla extract if used.
Stir in rice bubbles, coconut and stir to coat evenly with the melted chocolate.
Pour into the lined tin and press firmly into an even layer.
Sprinkle extra desiccated coconut on top if you like and pop it for 12-15 minutes in the freezer to set hard.
Remove from the freezer, release on a chopping board, and using a long sharp knife, cut it into slices.

Notes

Storage: You can store the slices in the fridge in an airtight container for up to 2 weeks.

Nutrition