Copycat Drizzilicious Rice Cakes Recipe

by Vee
Drizzilicious Rice Cakes

Drizzilicious Rice Cakes are perfectly popped, bite-sized treats that strike the perfect balance between indulgence and nutrition. Their crunchy texture, drizzled with irresistible flavors like birthday cake or cinnamon swirl, turned snack time into a moment to look forward to. But then, I wondered—what if I could recreate this magic at home?

How to make Drizzilicious Rice Cakes

Drizzilicious Rice Cakes are mini rice cakes or rice crisps that are lightly sweetened and drizzled with flavored coatings, such as chocolate, caramel, or vanilla. They’re marketed as a healthier, bite-sized snack—typically lower in calories, gluten-free, and made with whole grains like brown rice and quinoa.

Ingredients

For the Base (Popped Rice Cakes):

  • 3 cups of puffed rice cereal (unsweetened) – Look for light and crispy puffed rice to mimic the airy texture of the original rice cakes.
  • 1/4 cup chia seeds: Adds crunch and a boost of omega-3s.
  • 1/4 cup ground flaxseeds: A superfood addition that brings fiber and a slight nuttiness.
  • 1/4 cup quinoa flakes (optional) – For that extra pop of texture.
  • A pinch of salt – Enhances flavor.

For the Drizzle:

  • 1/2 cup white chocolate chips or dark chocolate chips – Melted chocolate forms the “drizzle.” Choose your favorite variety based on your flavor preference.
  • 1/2 teaspoon coconut oil (optional) – Adds a glossy and smooth texture to the drizzle.
  • Food coloring (optional) – If you’re recreating the colorful “birthday cake” version, use food coloring to tint your white chocolate drizzle.

For Toppings (Customizable):

  • Sprinkles – For birthday cake-themed rice cakes.
  • Cinnamon sugar – For a cinnamon swirl variety.
  • Mini marshmallows or crushed graham crackers – Great for a s’mores flavor.
  • Shredded coconut or chopped nuts – To create a tropical or nutty version.

Instructions

  1. Prep the Rice Cake Base: Combine the puffed rice cereal, chia seeds, flaxseeds, quinoa flakes, and salt in a large bowl. Mix until evenly distributed.
  2. Make Sticky Binder: To bind the mixture and form rice cakes, you’ll need a sticky mixture. Heat 1/3 cup honey or brown rice syrup with 1 tablespoon peanut butter (optional) in a saucepan over low heat until thick and slightly bubbly.
  3. Form Mini Rice Cakes: Pour the sticky binder into the puffed rice mixture and stir quickly until everything is evenly coated.
  4. Place spoonfuls of the mixture onto a parchment-lined baking tray and press them lightly into small disc shapes (or roll into mini bite-sized balls). Allow them to cool and firm up for about 20–30 minutes, or refrigerate them for faster results.
  5. Prepare the Drizzle: Melt the chocolate chips in a heatproof bowl over a double boiler or in the microwave (heat in 15-second intervals, stirring in between).
  6. If needed, stir in 1/2 teaspoon of coconut oil to make the chocolate smoother and easier to drizzle.
  7. Decorate with Drizzle and Toppings: Using a spoon or a small piping bag, drizzle the melted chocolate over your mini rice cakes in zig-zag patterns.
  8. While the drizzle is still wet, sprinkle on your choice of toppings—sprinkles, cinnamon sugar, crushed graham crackers, or even toasted coconut. Get creative!
  9. Let Them Set: Let the rice cakes sit at room temperature or refrigerate them for about 10–15 minutes until the chocolate drizzle hardens.

Tips for Perfect Drizzilicious Rice Cakes

  • Customize the Flavors: Don’t stop at the classic! Mix a teaspoon of vanilla extract or cinnamon into the sticky binder for added flavor or try adding powdered freeze-dried fruits (such as strawberries) to the puffed rice mix.
  • Use High-Quality Chocolate: The drizzle is a key feature, so make sure you’re using creamy, high-quality chocolate for the best results.
  • Portion Control: Use a tablespoon measuring spoon to scoop consistent portions of the rice cake mixture, ensuring uniform sizes for even snacking.
  • Storage Tips: Store your homemade rice cakes in an airtight container at room temperature for 3–5 days or in the fridge for up to a week (though they probably won’t last that long!).
  • Fun for Kids: Let your kids help with the decorating! They’ll love adding sprinkles, drizzling chocolate, or even shaping the rice cakes.

What to serve with

Drizzilicious Rice Cakes (whether store-bought or homemade) are delightful on their own, but their light, crunchy texture and flavor-packed drizzle make them a versatile snack that pairs beautifully with a variety of other foods.

1. Pair with Your Favorite Nut Butters

Drizzilicious rice cakes pair well with a side of nut butters for dipping or spreading. The rich creaminess of nut butter enhances the texture and flavor, creating a more indulgent and satisfying snack.

  • Peanut Butter: Matches beautifully with chocolatey or cinnamon-flavored rice cakes.
  • Almond Butter: Adds a nutty, slightly sweet contrast to flavors like s’mores or birthday cake.
  • Cashew Butter or Hazelnut Spread: Great for those seeking a richer flavor, especially with fruity or chocolate-drizzled varieties.

2. Fresh Fruit for a Refreshing Twist

Rice cakes benefit from the natural sweetness and juiciness of fresh fruit, creating a well-balanced snack that feels decadent but remains light.

  • Banana Slices: Layer thin slices of banana on top for a naturally creamy addition that complements most flavors.
  • Berries (Strawberries, Blueberries, Raspberries): Pair these colorful fruits with chocolate-drizzled rice cakes for a sweet-tart balance.
  • Apples or Pears: Slice them thin to add crunch and freshness to your snack plate.
  • Citrus Segments (Orange or Grapefruit): Their tartness contrasts beautifully with sweeter rice cakes.

Ingredients Substitutes

Recreating Drizzilicious-style rice cakes at home can be a fun and customizable culinary adventure! If you don’t have the exact ingredients or prefer a healthier, dietary-friendly alternative, there are plenty of substitutions that will still result in crunchy, delicious rice cakes drizzled with goodness.

1. Substitutes for Puffed Rice

Puffed rice is the foundation of Drizzilicious-style rice cakes, offering that light and airy crunch that makes them so addictive. If you can’t find puffed rice or want to experiment with other bases, here are some alternatives:

  • Popped Quinoa: Slightly nutty in flavor and similar in texture to puffed rice. It’s a great gluten-free option and adds nutrient density.
  • Puffed Millet: Millet has a slightly denser texture, but it works well if you want a similar “pop” without using rice.
  • Air-Popped Popcorn: For a fun twist, you can use air-popped popcorn for a light, crunchy upgrade. Break the popcorn into smaller pieces before mixing it in.
  • Rolled Oats (Toasted): While not as airy, toasted rolled oats can mimic the flavor profile of the base if puffed grains aren’t accessible.
  • Whole Grain Cereal (Non-Sweetened): Use cereals like bran flakes, shredded wheat, or multigrain loops for a unique variation that adds additional fiber.

2. Substitutes for Sticky Binder

The sticky binder is essential for holding the puffed rice together while forming the cakes. It’s often made from honey or brown rice syrup, but there are many substitutes depending on taste preferences and dietary needs:

  • Maple Syrup: A vegan-friendly and slightly thinner option with a warm, distinct flavor. You may need to thicken it by adding a bit of nut butter or simmering it for a few minutes.
  • Agave Nectar: Another vegan-friendly sweetener that works similarly to honey but has a milder taste.
  • Date Syrup: A nutrient-rich, natural sugar substitute perfect for people avoiding refined sugars. Its caramel-like flavor pairs well with chocolate drizzle.
  • Molasses: For a deeper flavor, try light or dark molasses. Keep in mind it has a distinct taste that works best with spice-heavy flavors like cinnamon or ginger.
  • Sugar-Free Syrups: If you’re avoiding sugars, use monk fruit syrup, stevia-based syrups, or other low-carb sweeteners designed for binding recipes.
  • Nut or Seed Butter: If you need extra binding power, use almond, sunflower seed, or peanut butter blended with a liquid sweetener for a thicker, protein-packed alternative.

3. Substitutes for Chocolate Drizzle

The drizzle is one of the most recognizable features of Drizzilicious rice cakes, but you can swap out the chocolate and experiment with other types of coatings if needed:

  • Carob Chips: A caffeine-free alternative to chocolate chips that mimics the richness and sweetness of chocolate while being great for people with sensitivities.
  • Dairy-Free Chocolate Chips: For a vegan version, opt for dairy-free brands like Enjoy Life or Hu Kitchen.
  • Coconut Butter Drizzle: Melted coconut butter creates a creamy, subtly sweet drizzle that’s a great alternative if you want something lighter or sugar-free.
  • Blended Fruit Purees: For fruity variations, use purees like strawberry or mango combined with a bit of icing sugar for a thinner, flavorful drizzle.
  • Sugar-Free Chocolate or Cocoa Mix: Combine unsweetened cocoa powder with a sugar-free sweetener and melted coconut oil for a healthy version of chocolate drizzle.

4. Substitutes for Sprinkles and Toppings

Sprinkles and toppings allow you to customize the decoration and texture of rice cakes, and there are endless alternatives based on preference and nutritional goals:

  • Chopped Nuts (Almonds, Pecans, etc.): Instead of sprinkles, sprinkle finely chopped nuts for added crunch and nutritional value.
  • Seeds (Chia, Sesame, Sunflower): Ideal for adding texture and beneficial nutrients—these work well for savory or neutral versions of the rice cakes.
  • Shredded Coconut: Unsweetened or toasted coconut is a fantastic alternative if you want tropical flair.
  • Crushed Freeze-Dried Fruit: Instead of sprinkles, small pieces of freeze-dried raspberries, strawberries, or blueberries add natural color and flavor.
  • Cinnamon Sugar Mixture: Combine cinnamon with a sugar alternative (or regular sugar) for those wanting a simple, flavorful topping.
  • Vegan Sprinkles: Look for naturally colored, plant-based alternatives to classic sprinkles for a vibrant kid-friendly decoration that fits specific diets.

5. Substitutes for Coconut Oil

Coconut oil is often used in the chocolate drizzle to make it smoother and glossier. Here’s what you can use instead:

  • Butter: Regular or dairy-free butter works as a great replacement.
  • Olive Oil: For non-dessert variations, olive oil can replace coconut oil in savory-style drizzles or coatings.
  • Avocado Oil: A healthy substitute that’s neutral in taste and equally effective for melting chocolate.

Final Thoughts

Drizzilicious rice cakes are incredibly versatile—you can pair them with fresh fruits, creamy dips, vibrant beverages, and savory nibbles to create a range of snacks that suit any mood or occasion. 

More Drizzilicious Recipes:

Drizzilicious Rice Cakes

Drizzilicious Rice Cakes

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Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 90 calories 3 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

For the Base (Popped Rice Cakes):

  • 3 cups of puffed rice cereal (unsweetened) 
  • 1/4 cup chia seeds
  • 1/4 cup ground flaxseeds
  • 1/4 cup quinoa flakes (optional) 
  • A pinch of salt 

For the Drizzle:

  • 1/2 cup white chocolate chips 
  • 1/2 teaspoon coconut oil (optional)
  • Food coloring (optional) 

For Toppings (Customizable):

  • Sprinkles
  • Cinnamon sugar 
  • Mini marshmallows
  • Shredded coconut or chopped nuts

Instructions

  1. Prep the Rice Cake Base: Combine the puffed rice cereal, chia seeds, flaxseeds, quinoa flakes, and salt in a large bowl. Mix until evenly distributed.
  2. Make Sticky Binder: To bind the mixture and form rice cakes, you’ll need a sticky mixture. Heat 1/3 cup honey or brown rice syrup with 1 tablespoon peanut butter (optional) in a saucepan over low heat until thick and slightly bubbly.
  3. Form Mini Rice Cakes: Pour the sticky binder into the puffed rice mixture and stir quickly until everything is evenly coated.
  4. Place spoonfuls of the mixture onto a parchment-lined baking tray and press them lightly into small disc shapes (or roll into mini bite-sized balls). Allow them to cool and firm up for about 20–30 minutes, or refrigerate them for faster results.
  5. Prepare the Drizzle: Melt the chocolate chips in a heatproof bowl over a double boiler or in the microwave (heat in 15-second intervals, stirring in between).
  6. If needed, stir in 1/2 teaspoon of coconut oil to make the chocolate smoother and easier to drizzle.
  7. Decorate with Drizzle and Toppings: Using a spoon or a small piping bag, drizzle the melted chocolate over your mini rice cakes in zig-zag patterns.
  8. While the drizzle is still wet, sprinkle on your choice of toppings—sprinkles, cinnamon sugar, crushed graham crackers, or even toasted coconut. Get creative!
  9. Let Them Set: Let the rice cakes sit at room temperature

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