Viral 'Rice-Cake' Slice Recipe - KOJA Version

As snacking fanatics, we simply couldn't scroll past the viral rice-cake recipe again without giving it our own unique KOJA twist. 

This recipe ticks all of our healthy snacking boxes. It's packed full of whole-food ingredients, is rich in gut-loving fibre and immune-supporting antioxidants! Best of all, it's simple to make, requires zero baking and is irresistibly decadent and delicious.  Just the way we like it. 


Crunchy Base

  • 5 Rice Cakes, broken into pieces

  • 1/4 cup Rice Puffs

  • 1/4 cup activated Buckwheat

  • 80g of Dairy-Free Dark Chocolate, melted

  • 1/2 cup of Peanut Butter 

  • 1/4 cup Rice Malt Syrup

Raspberry Chia Jam 

  • 2 tbsp of Chia Seeds

  • 1 cup of Frozen Raspberries, defrosted

  • 1 tbsp of Water

  • 1 tbsp of Rice Malt Syrup 

Chocolate Top

  • 60g of Dairy-Free Dark Chocolate 


  1. Line a cake/slice tray with baking paper, set aside

  2. To make the base, mix together dry ingredients. In a separate bowl mix your melted dark chocolate, peanut butter and rice syrup until combined. Pour over the dry ingredients and mix until evenly combined. 
  3. Transfer the mixture into a lined baking tray. Press the mixture with the back of a spoon to ensure its even. Place into the freezer until set 

  4. To make the raspberry jam, mash together the defrosted raspberries with the chia seeds, water and rice malt syrup. Allow the jam to thicken so that is resembles a jam-like consistency and spread evenly over the crunchy base. Place the slice back into the freezer to set

  5. Once the slice has set, pour the melted chocolate over the slice. You'll have to work quickly here to ensure the chocolate doesn't set too quickly

  6. Place the slice back into the freezer for 1-2 hours and slice into squares to serve

  7. Store in the freezer for 1-2 weeks! Enjoy

Watch the recipe reel via our Instagram page @kojahealth