Easy Chocolate Rice Puff Bites

Warm, friendly intro: sometimes the simplest snacks are the most satisfying — a little crunchy, a little chocolatey, and totally doable in your own kitchen. These chocolate rice puff bites are exactly that: a quick, lightly sweetened treat made from pantry staples, cocoa butter, cocoa powder, and a touch of natural sweetener. They’re perfect for a small snack, a lunchbox addition, or a little dessert after a busy day. Crisp, chocolatey, and easy to make, these bites are a modern take on a classic favorite, without any processed ingredients.

💛 Support the Journey - I'm so glad you're here! If you enjoy what I'm doing, support me by clicking the product links in the recipe ingredients and instructions. I earn a small commission (at no extra cost to you). It helps keep this site ad-free! Or, visit the Support me page.

---

Jump to recipe

---

Jump to prompt (to see how this recipe was developed)

---

Jump to comments

---

Recipe

Yields: 12 small bites

Calories per serving: ~60 kcal

Total time: 1 hour (15 minutes active, 45 minutes chill)

Easy Chocolate Rice Puff Bites

Ingredients

• 2 cups rice puffs (about 28 g)

• 40 g cocoa butter (about 3 tbsp)

• 2½ tbsp unsweetened cocoa powder (≈13–14 g)

• 2 tbsp whipping cream (or coconut cream for dairy-free)

• 1 tbsp natural sweetener (honey, maple syrup, or silan/date syrup)

• Pinch of flaky salt

• ½ tsp vanilla extract (optional)

• Optional: 1 tbsp finely chopped nuts (hazelnuts, almonds, or pistachios) for rolling

Instructions

1. Gently melt the cocoa butter in a small saucepan over low heat until fully liquid.

2. Remove from heat and whisk in cocoa powder until smooth. Add the cream, sweetener, salt, and vanilla. Stir until glossy and combined. Adjust sweetness to taste.

3. Pour the warm chocolate mixture over the rice puffs in a large bowl. Fold gently to coat every puff evenly.

4. Let cool for 5–7 minutes until the mixture is manageable by hand but not set. Roll tablespoonfuls into small balls, or press into a parchment-lined dish for bars. Optionally, roll balls in chopped nuts.

5. Refrigerate for 45 minutes, or until firm.

6. Serve chilled or at cool room temperature.

Nutrition (per serving, 1 of 12)

• Calories: ~60 kcal

• Fat: ~4.4 g (mostly healthy cocoa butter)

• Carbohydrates: ~5.5 g

• Protein: ~0.4 g

• Fiber: small amount (from cocoa powder)

• Micronutrients: magnesium, iron, and copper from cocoa powder; antioxidants from cocoa; natural sweetness with some minerals if using date syrup

Health notes:

• Minimal processed ingredients — mostly pantry staples.

• Cocoa butter provides healthy fats, and cocoa powder adds polyphenols and micronutrients.

• Easily adapted to dairy-free or vegan versions using coconut cream.

Storage instructions

• Refrigerate: Airtight container, up to 10 days. Best enjoyed cold for firm texture.

• Freeze: Freeze individually on a tray, then transfer to a bag for up to 2 months. Thaw in fridge 30–60 minutes before serving.

• Room temperature (short-term): If kitchen is cool (<22°C/72°F), keep in a covered container for a few hours; avoid leaving out all day.

All ingredients

Melt Cocoa Butter

Melt Cocoa Butter

Add cocoa powder

Mix cocoa powder

Add rest of ingredients and mix

Add rest of ingredients and mix

Pour over rice puffs

Mix gently

Place in covered sheet

Place in covered sheet

Place in covered sheet

Place in fridge

Take out of fridge

Cut

Cut

Enjoy

---

Prompt

Here's how I used ChatGPT to create this "Easy Chocolate Rice Puff Bites" recipe:

I was feeling nostalgic:

I have rice puffs. I remember as kids we used to make snacks in Israel with rice puffs and melted chocolate in warm milk, to create like chocolate balls snack

ChatGPT knew exactly what I was talking about:

Yes — that’s a classic! What you’re remembering sounds like a homemade version of “chocolate rice puff bites” — kind of like Rice Krispies treats, but made with melted chocolate (often with a bit of milk for creaminess) instead of marshmallows.

The Israeli-style ones often had that slightly rustic, less-sweet homemade vibe — sometimes shaped into balls, sometimes just pressed into a tray and cut into squares.

Here’s a quick version that recreates that nostalgic taste and texture:

🍫 Israeli Chocolate Rice Puff Balls

Ingredients:

• 2 cups rice puffs (unsweetened)

• 100 g dark or milk chocolate (about 3.5 oz)

• 2–3 tbsp whole milk (or warm milk to thin)

• 1 tbsp butter (optional but adds richness)

• 1 tsp cocoa powder (optional, for a deeper chocolate flavor)

• A pinch of salt

Instructions:

1. Melt chocolate: In a small pot over low heat (or microwave in short bursts), melt chocolate with butter and 2 tablespoons of milk. Stir until smooth and glossy. Add more milk if it feels too thick — it should coat the puffs easily.

2. Mix: Pour over rice puffs in a large bowl. Stir gently until all puffs are coated evenly.

3. Shape: Let the mixture cool slightly so it’s easy to handle. Using damp hands, roll into small balls (about walnut size), or press into a parchment-lined dish for squares.

4. Set: Refrigerate for about 30–45 minutes until firm.

Optional nostalgic touch: Some families added a bit of sugar or Nesquik powder into the chocolate–milk mix for extra sweetness and that childhood taste.

Would you like me to tweak this for a slightly healthier version (less sugar, more protein, maybe dark chocolate or nut butter added)?

I was trying to adjust ingredients based on availability:

Can I use whipping cream and cocoa powder if I don't have chocolate?

ChatGPT said I could:

Yes — absolutely. You can make a great version from whipping cream + cocoa powder, it just needs a little sweetener and fat balance to mimic melted chocolate.

Here’s how to do it:

🍫 Cocoa Cream Rice Puff Bites (No Chocolate Needed)

Ingredients:

• 2 cups rice puffs

• 3 tbsp unsweetened cocoa powder

• 3 tbsp whipping cream (or a bit more if needed)

• 1½–2 tbsp sugar, honey, or silan (to taste)

• 1 tbsp butter (or coconut oil for a non-dairy version)

• Small pinch of salt

• (Optional) ½ tsp vanilla extract for a nostalgic flavor

Instructions:

1. Warm the base:In a small saucepan over low heat, combine whipping cream, butter, cocoa powder, and sweetener. Stir until smooth and slightly thickened — like chocolate sauce consistency. Taste and adjust sweetness or cocoa intensity.

2. Coat the puffs:Pour the warm mixture over the rice puffs in a bowl. Mix gently until all puffs are evenly coated.

3. Shape:Once it cools slightly, roll into small balls or press into a dish lined with parchment paper.

4. Chill:Refrigerate for 30–45 minutes until firm.

Texture tip:If it feels too loose or not sticking well, add a spoon of nut butter, tahini, or crushed biscuits — that helps bind it and gives a richer texture.

Would you like me to help you balance the ratios to make them a bit higher in protein while keeping the nostalgic flavor?

I wanted to use cocoa butter:

I have cocoa butter

ChatGPT thought it was great:

Perfect — cocoa butter changes everything. That’s actually ideal if you don’t have chocolate, because it’s what gives chocolate its firmness and that smooth melt.

With cocoa butter + cocoa powder + cream, you can basically recreate chocolate from scratch and coat your rice puffs beautifully.

Here’s how to do it right:

🍫 Homemade Chocolate Rice Puff Balls (Using Cocoa Butter)

Ingredients:

• 2 cups rice puffs

• 40 g (about 3 tbsp) cocoa butter

• 2½ tbsp unsweetened cocoa powder

• 2 tbsp whipping cream

• 2 tbsp sugar, honey, or silan (adjust to taste)

• 1 pinch salt

• ½ tsp vanilla extract (optional but gives that nostalgic dessert aroma)

Instructions:

1. Melt cocoa butter:In a small saucepan over low heat, melt the cocoa butter until completely liquid — don’t overheat it (you just want it melted, not sizzling).

2. Make the “chocolate”:Remove from heat. Whisk in cocoa powder, sugar/sweetener, cream, salt, and vanilla until smooth and glossy. If it’s too thick, add a splash more cream; if too thin, a little more cocoa powder.

3. Coat the rice puffs:Pour the warm chocolate mixture over the rice puffs in a large bowl. Stir gently until evenly coated.

4. Shape and set:Let the mixture cool slightly, then roll into balls or press into a parchment-lined dish.Refrigerate for about 45 minutes until firm.

Texture notes:

• If you want them crisper, chill them fast (don’t let the puffs absorb too much moisture).

• For a creamier bite (like the ones made with milk chocolate), add a bit more cream or honey.

Would you like me to write a slightly upgraded version — like a modern “Israeli-style chocolate rice puff snack” recipe that keeps the nostalgia but gives it a clean ingredient twist (better texture, real chocolate taste, no processed sugar)?

It was asking me if I want a modern Israeli recipe which apparently means healthier. Of course I would say yes:

Modern Israeli 

Scroll to the top or click below for the final recipe.

---

Jump to recipe

---

Comments