Date and Pecan Rice Cakes

Homemade snacks are always the best don’t you agree? You know exactly what is in them and you can make them savory, sweet, with nuts or without, chewy or crunchy..the list goes on an on!

Last year about this time I made these delicious savory rice cakes. As much as I love them, I wanted one without eggs and more portable which didn’t need refrigeration. This version tastes more like the classic fig or date cookie that many of use grew up eating because our mom’s knew that the dried fruit was good for us due to the high fiber content.

This one is just a delicious gluten-free twist. I used dates but if you love figs, I highly recommend substituting.

Just like this savory version, Ellie was right….these are incredible! I love these for a post run or workout snack, or to be honest, anytime snack!

I don’t know how you feel about store-bought rice cakes, but personally I find them a bit boring right out of the bag! Most often I need some of my guacamole, hummus, or favorite nut butter smeared on top.

Although these Homemade Rice Cakes are incredible with Nuttzo (my favorite way to enjoy them), they’re just as incredible straight out of the pan. I wrapped each one individually with a parchment lined foil wrap for easy grab and go portable snacks. They’re so yummy and beat store-bought rice cakes any day. Try them and find out for yourself!

DATE & PECAN RICE CAKES

INGREDIENTS:

2 cups uncooked calrose rice or other medium-grain “sticky rice”
3 cups water
1 cup crispy pecans
1 cups chopped dried figs or dates
2 tablespoons of raw honey
coconut sugar (optional)

DIRECTIONS:

Combine rice and water in your rice cooker, instant pot, or on stove.
Toast your nuts at 350 degrees for 5 to 10 minutes if they are not all ready crispy.
In a food processor or large bowl combine your cooked rice, chopped dates, and nuts. Add honey and stir or mix throughly.
Press into a 8 or 9 inch square pan about 1 1/2 inch thick and sprinkle with coconut sugar if desired.
Wrap individually for a more portable snack.