Choc Rice Cakes

Choc Rice Cakes


  • 1 x 85g bar of NOMO Creamy Choc
  • Rice cakes
  • Toppings of your choice 

Vegan and Allergy Friendly


  1. Melt one 85g bar of NOMO Creamy Choc.
  2. Place chopped chocolate in the top of a double boiler or a heatproof bowl set over a saucepan of simmering water and stir occasionally, until melted, 2-3 minutes. 
  3. Spread the melted choc onto the rice cakes.
  4. After melting put in the freezer for 30 minutes.
  5. Add and fill toppings of own choice  (I added banana and raspberries).

Chef: Dima


NOMO is proud to support those living free-from and vegan lives, and so there’s a recipe for everyone here! We all have different requirements, so please do double-check the ingredients to ensure that they are appropriate for you. For any queries please contact us at We can’t wait to see what you create!