Chocolate-Seed Rice Cakes

A few weeks back, I went out for a long ride with a lot of climbs and I thought I’d leave the gels and bars at home and instead resort to some fuel that the Tour the France riders apparently consume aplenty: rice cakes.

Now this was a short notice decision, so I didn’t have all the ingredients of the original recipe, but what’s a girl to do but make adaptations and make it work any ways. The original recipe comes from the excellent book “The Feed Zone” by Biju Thomas and Allan Lim. I replaced coconut and peanuts with Omega-9 Seed Mix and Chia Berry Powder.

A word in advance, the recipe is not gluten free and certainly doesn’t comply with strict paleo eating. However, I’ve decided for myself to make some adaptations, because simply I don’t like “strict”. So here we go.


1 cup of sushi rice (or other very sticky rice)

1.5 cups of water

0.5 cup of Omega-Seed Mix

2 spoonfuls of Chia Seed Powder

2 tablespoons of brown sugar

1 tablespoon of salt

honey or molasses (if needed)

0.5 cup of chocolate chips

What else do you need?

An 8-inch square baking pan or casserole


Combine rice and water and cook the rice as you usually would.

Once the rice is cooked, put all the ingredients (except the chocolate chips) in a bowl and mix together (alternatively, put in a food processor and pulse it until it makes a thick, crumbly paste). Add a bit of honey or molasses if the mixture is too dry.

Lastly, add the chocolate chips and mix them in (or pulse some more) until the chocolate melts and integrates into the mixture.

Now take the mixture and press it into the baking pan/ casserole and press it down until it is about 1 inch high (that’s pretty squeezy and tight). Put some more chocolate chips on top and some seeds for decoration.

Then put in the freezer and let cool off for at least 1 hour (I leave it over night usually so it can properly settle). When it’s cooled off, cut it into little bars and wrap them individually. I use aluminium foil though that’s not terribly responsible with the environment, baking paper will do too, though it doesn’t keep as tight and makes it less easy to take them on a ride.

Makes about 8-10 bars.

The original recipe used 0.5 cups raw or roasted peanuts (crush them into small pieces before mixing them in) and 0.5 cup unsweetened, shredded coconut. They are really lush, but essentially, feel free to experiment with your favourite things to mix in or whatever you have available. Dates and raisins work too, but you need to make sure you cut them into really small pieces, otherwise the rice cakes get very soggy and get a loser texture.


Per Serving (1 bar):  Energy 323 cal * Fat 14g * Sodium 700mg * Carbs 44g * Fiber 3g * Protein 6g