Cookies and cream rice cakes (gluten free & vegan option)

Cookies and Cream Rice Cakes

Who doesn’t love cookies and cream? These Cookies and Cream Rice Cakes combine that classic flavor combo with the satisfying crunch of chocolate rice cakes for an easy, no-bake treat. Perfect for a quick snack or dessert, these rice cakes are topped with a creamy white chocolate layer and an Oreo-inspired crumble topping. Not only are they delicious, but they’re also simple to put together!

Save this recipe and follow @stelleandcobakes for more sweet, easy treats!

Why You’ll Love This Recipe

• Easy to Make: Minimal ingredients and no baking required.

• Cookies and Cream Flavor: A classic flavor combo with a twist!

• Customizable: Try it with dark chocolate rice cakes, extra toppings, or different sweeteners.

Cookies & cream rice cakes (gluten free)

These Cookies and Cream Rice Cakes are a perfect treat for satisfying that cookies-and-cream craving with a bit of crunch. The best part? No oven needed! Enjoy each bite of creamy white chocolate and Oreo-inspired flavor on a crispy rice cake base. Enjoy, and don’t forget to tag @stelleandcobakes if you try them out!

Tags: #CookiesAndCream #RiceCakeTreats #NoBakeDesserts #GlutenFreeDessert #CookiesAndCream

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Prep Time 10 minutes minutes

Servings 6

Ingredients

  

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Base:

• 6 chocolate rice cakes

White Chocolate Topping:

• 1.5 cups white chocolate chips or white chocolate bars, chopped
• 1 tbsp refined coconut oil

Oreo-Inspired Topping:

• 1/4 cup black cocoa powder
• 1/4 cup coconut flour, or 1/2 cup almond flour for a nuttier flavor
• 1/4 cup tapioca starch
• 2 tbsp maple syrup
• 2 tbsp coconut oil, melted
• 2 tbsp granulated sugar

Instructions

 

Prepare and Toast the Oreo-Inspired Crumble

• In a medium bowl, combine the black cocoa powder, coconut flour (or almond flour), tapioca starch, maple syrup, melted coconut oil, and granulated sugar. Mix until the ingredients are well combined, and the mixture resembles a crumbly, “cookie” texture. Set aside.
• Toast the Crumble: Preheat a non-stick skillet over medium heat. Add the crumble mixture to the skillet and toast, stirring frequently, for 3-5 minutes or until it becomes fragrant and slightly crisp. Set aside to cool

Melt the White Chocolate:

• In a microwave-safe bowl, melt the white chocolate chips and coconut oil in 20-second intervals, stirring in between, until smooth.

Assemble the Rice Cakes:

• Place the chocolate rice cakes on a baking sheet lined with parchment paper. Spoon a generous layer of melted white chocolate over each rice cake, spreading it evenly with a spoon or spatula.

I’m Add the Oreo Topping:

• Sprinkle the Oreo-inspired crumble evenly over the melted white chocolate layer on each rice cake, pressing gently so the crumble sticks to the chocolate layer.

Set:

• Place the rice cakes in the fridge for 20-30 minutes, or until the white chocolate has set and hardened.

Serve and Enjoy:

• Once set, enjoy these Cookies and Cream Rice Cakes as a quick snack or dessert. Store any leftovers in a

Author: Ali Jenkins

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