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Delicious Homemade Chocolate Peanut Coconut Rice Cakes


Before you down that sports snack or shake, check the label: Many have more sugar than a bowl of ice cream and loads of artificial ingredients. Bypass a nutritional nightmare by making your own. The Feed Zone Cookbook: Fast and Flavorful Food for Athletes is full of healthy recipes for race-and workout-friendly fare, like this one.

Short on time? Try one of these new SHAPE-approved workout goodies:

Created by an Ironman triathlete, the Vega Sport Endurance Bar ($3; is 100 percent plant-based.

Or, for a whopping six servings of fruits and veggies in the 190-calorie Your Body Your Life Bar ($27 for a box of 12;


Chocolate Peanut Coconut Rice Cakes
Makes approximately 20
Prep time: 20 minutes
Chill time: 1 hour

4 cups cooked sticky rice, like calrose or jasmine
1 cup raw or roasted peanuts
1 cup unsweetened shredded coconut
2 tablespoons brown sugar
1 tablespoon salt
1 tablespoon honey or molasses (if needed)
½ cup chocolate chips

Combine first five ingredients in a food processor and pulse into a thick, crumbly paste. (Reserve some peanuts, coconut, and chocolate chips for a topping.) Add honey or molasses if mixture is dry.

Add chocolate chips; pulse until they melt and combine into the mixture.

Spread mixture evenly in a 9-inch-square baking pan and press to 1-inch thickness.

Cool at room temperature for 1 hour before cutting into approximately 2-by-2-inch pieces.

Nutrition score per serving (1 bar): 161 calories, 7g fat (4g saturated), 22g carbs, 3g protein, 2g fiber, 26mg calcium, 1mg iron, 350mg sodium


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