The New Year doesn’t have to begin with restriction — it can begin with intention. These Raspberries & Cream Chocolate Rice Cakes offer a beautiful balance of sweetness and nourishment, supporting blood sugar steadiness while still feeling celebratory. Rich dark chocolate, lightly whipped cream cheese, and antioxidant-packed raspberries come together for a dessert that feels indulgent yet grounding — perfect for easing into the year ahead with grace.
Servings: 4
Calories per serving: 506
Protein: 7g per serving
Ingredients:
- ½ cup cream cheese
- 2 tablespoons whole milk
- 1 cup dark chocolate chips
- 1 teaspoon coconut oil
- 4 plain rice cakes
- ½ cup fresh raspberries
Instructions:
- Line a baking sheet with parchment paper and set aside.
- Add the cream cheese and milk to a mixing bowl. Using a handheld mixer, blend until light and fluffy. If needed, add a small splash of milk to achieve a smooth, whipped texture. Refrigerate until ready to use.
- Fill a saucepan with a few inches of water and bring to a gentle simmer. Reduce heat to low and place a heat-safe bowl over the saucepan, ensuring it does not touch the water. Add the dark chocolate chips and coconut oil, stirring continuously until fully melted and smooth.
- Spoon two heaping tablespoons of melted chocolate onto the parchment paper. Place a rice cake directly on top and gently rotate until the surface is fully coated in chocolate. Leave the rice cake chocolate-side down. Repeat with remaining rice cakes. Refrigerate for 10 minutes, or until the chocolate has set.
- Once set, flip the rice cakes over. Top each with a generous dollop of whipped cream cheese and finish with fresh raspberries. Serve immediately and enjoy.
