Chocolade rijstcrispiesreep (4 ingrediënten, notenvrij)

By Carine Claudepierre
Laatst geupdate op 05/28/2025

4.50 vanaf 2 stemmen

Als je via een link op onze site iets koopt, kunnen we een commissie ontvangen. Bekijk onze ethische verklaring..

In deze Chocolade rijstcrispies 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.

I love to make healthy and easy slices for a quick lunch, like my Weetbix-plakje zonder bakken, Gezonde citroenschijfof Gezonde karamelsnack. They are quick to make, delicious, and very convenient on the go or for a lunchbox.

Het complete recept vind je hieronder, maar mis ook zeker niet mijn tips verderop, zoals alternatieven voor ingrediënten, mijn kooktips en stap-voor-stap foto's!

Vind je dit recept lekker?

Laat een commentaar hieronder of ga naar onze Facebook pagina waar ik op (bijna) alle reacties reageer, onze Instagram pagina ter inspiratie, of onze Pinterest Voor het opslaan van recepten!

Chocolade rijstcrispies

In deze Chocolade rijstcrispies 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.

4.50 vanaf 2 stemmen

Print Beoordeling Opslaan

pin Opslaan in e-mail

Prep Tijd: 10

Bevriezen: 15

Totale tijd: 25

Gerecht: Snack

Keuken: Australië, Nieuw-Zeeland

porties: 12 plakjes

Calorieën: 134.2 kcal

Auteur: Carine Claudepierre

Ingrediënten

US Gebruikelijk - metrisch

▢ 1 cup Donkere chocoladeschilfers
▢ 2 eetlepels Kokosnootolie - or margarine, or any oil
▢ 2 cups Rice Bubbles
▢ ½ cup Gedroogde kokosnoot

optioneel

▢ 1 theelepel Vanille-extract

Instructies

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

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

Pin Recept

Voedingsbegeleiding

Ingrediënten en vervangingen

In deze alinea vind je al mijn tips voor het kiezen van de juiste ingrediënten. Voor het volledige recept met de exacte hoeveelheden, scroll je naar de receptkaart onderaan dit bericht!Ga naar het volledige recept

Donkere chocoladeschilfers – Choose high-quality plant-based dark chocolate chips. For a sweeter version, dairy-free milk chocolate chips can be used, or for a sugar-free option, use sugar-free chocolate chips.
Kokosnootolie – Use unrefined coconut oil for a subtle coconut flavor. Margarine or any neutral oil can be substituted.
Rice Bubbles – Ensure they’re gluten-free if needed. Puffed quinoa or millet can be used for variation.
Gedroogde kokosnoot – Use unsweetened desiccated coconut. Shredded coconut can be used for a different texture.
Vanille-extract Gebruik puur vanille-extract voor de beste smaak.

How to Make Chocolate Rice Bubble Slice

This is a super easy recipe to make with the printable recipe card further down, but here are some pictures of the key steps.

Melting chocolate chips and coconut oil.

Place the dark chocolate chips and coconut oil in a sauce pan and heat it hup to melt them.

Stirring rice bubbles in chocolate mixture.

Once the chocolate chips are melted, incorporate the rice bubbles gently.

Spreading Chocolate Rice Bubble Slice into a pan.

Line a square baking pan with parchment paper and pour the mixture.

Chocolate Rice Bubble Slice in a large pan.

Flatten the chocolate rice bubble slice mixture and top it with some desiccated coconut before leaving it in the freezer to set.

Carine's tips

Smelt de chocolade and coconut oil using a double boiler method for more control and to prevent burning.
If using a microwave to melt the chocolate, do so in short 20-second bursts, stirring between each, to avoid overheating.
For extra crunch, lightly toast the desiccated coconut before adding it to the mixture.
Press the mixture firmly into the tin to ensure the slice holds together well when cut.
For a marbled effect, swirl some melted dairy-free white chocolate through the mixture before setting.
Snijd de plak while it’s still slightly chilled for cleaner edges.
Voor variatie, add dried fruit like cranberries or chopped dried apricots to the mixture.
Bewaren in een luchtdichte verpakking in the refrigerator for up to two weeks, or freeze for longer storage.