Fudgy Cherry Brown Rice Squares

Square away leftover brown rice in an unexpected fashion using this delicious fudgy dessert recipe. Fast and easy to make, this gluten-free dessert is great for kids to sink their hands and teeth into, too.

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Ingredients
  • ¾ cup (175 mL) chopped 70% dark chocolate (about 5 oz/140 g)
  • ¼ cup (60 mL) coconut oil
  • ⅓ cup (75 mL) almond butter
  • 3 cups (750 mL) cooked U.S. long grain brown rice
  • ½ cup (125 mL) dried tart cherries

Topping:

  • ¼ tsp (1 mL) ground cinnamon
  • 3 tbsp (45 mL) dried tart cherries
  • 2 tbsp (30 mL) pumpkin seeds
  • 2 tbsp (30 mL) goji berries
  • 2 tsp (10 mL) hemp hearts
Directions
  1. Combine chocolate, coconut oil, and almond butter in a medium heatproof bowl and place over a small saucepan of simmering water, stirring occasionally until melted and combined, about 5 minutes. Remove from heat, wiping dry bottom of bowl and set aside
  2. Meanwhile, in a food processor, pulse 2 cups (500 mL) rice into finely chopped grains; add remaining rice and cherries; pulse until cherries are finely chopped. Stir into chocolate mixture and spread into a 9 x 9 inch (23 x 23 cm) baking dish lined with parchment paper.
  3. Sprinkle with cinnamon, cherries, pumpkin seeds, goji berries and hemp hearts.
  4. Let chill to set at least 3 hours or overnight.