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Rachel White

Rice Cake Vegan Snacks

Rice Cake Vegan Snacks turn crisp rice cakes into quick sweet or savory bites with easy customizable toppings.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 68
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 18 pieces plain rice cakes mini or standard
Sweet Toppings
  • 1/2 cup peanut butter or almond butter
  • 1 cup banana slices
  • 2 tbsp hemp seeds
  • 2 tbsp dark chocolate chips vegan
Savory Toppings
  • 1/2 cup hummus
  • 1/2 cup cucumber thin slices
  • 1/4 cup cherry tomatoes halved
  • 2 tbsp everything seasoning

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Knife
  • Tray
  • Spoon
  • Freezer
  • Cutting Board

Method
 

  1. Arrange rice cakes on a tray so topping assembly stays tidy.
  2. Spread some cakes with nut butter in an even layer.
  3. Add banana slices, hemp seeds, and chocolate chips for sweet versions.
  4. Spread remaining cakes with hummus and top with cucumber, tomatoes, and seasoning.
  5. Serve immediately while the texture stays crisp and lively.

Notes

For softer texture, let topped cakes rest two minutes. For maximum crispiness, top just before eating. Freeze nut butter briefly if too runny before assembly handling. Customize flavors with berries, avocado, salsa, or cinnamon. Store untopped cakes sealed and toppings separately for freshness.