Dark Chocolate, Seed and Nut Dipped Rice Cakes

5 10 172
Ingredients Minutes Calories
Prep Cook Servings
5 min 5 min 6
Dark Chocolate, Seed and Nut Dipped Rice Cakes
Health Rating


6 cake Rice cakes, crackers (include mini rice cakes)
1/2 cup Semisweet chocolate chips (melted)
2 tbsp Sunflower seeds (sub any low FODMAP seeds and nuts, such as macadamia nuts, peanuts, sliced almonds, pumpkin or chia seeds))
2 tbsp Pecans
2 tbsp Walnuts


  1. Spread a thin layer of melted chocolate over rice cake.
  2. Sprinkle immediately with a mix of nuts and seeds.
  3. Place rice cakes on parchment lined tray and place in refrigerator until set; about 1 hour.
  4. Store in the refrigerator in tightly covered food storage container. 
  5. Layer rice cakes between parchment or wax paper or in a wax paper sandwich bag.

Nutrition Facts

Per Portion

Calories 172
Calories from fat 81
Calories from saturated fat 30
Total Fat 9.0 g
Saturated Fat 3.3 g
Trans Fat 0
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 1.5 g
Cholesterol 0.6 mg
Sodium 6.9 mg
Potassium 65 mg
Total Carbohydrate 20.5 g
Dietary Fiber 2.1 g
Sugars 10.2 g
Protein 2.3 g

Dietary servings

Per Portion

Grain 0.3
Meat Alternative 0.2

Energy sources



Larger servings of sunflower seeds (70g+) contain high amounts of Oligos-fructans.  

Limit serving size to one or two rice cakes.