Pistachio Chocolate Berry Rice Cakes Recipe

You’ve seen the viral chocolate rice cakes—but we gave them a hormone-friendly glow-up.

This version starts with a chocolate base, layered with creamy pistachio butter, juicy raspberries, and a sprinkle of roasted pistachios and beeya seed cycling blends. It’s crunchy, creamy, salty-sweet, and surprisingly easy to make.

✨ Why we love it:

• Looks fancy, takes minutes
• Packs flavor and function
• Perfect for snacks, dessert, or sharing with a friend

🌱 What’s seed cycling? Seed cycling is the simple practice of rotating flax, pumpkin, sesame, and sunflower seeds throughout your cycle to support healthy hormones. We’re talking about support for PMS, clearer skin, less breast tenderness, better sleep, more energy, and less fatigue—all thanks to the power of food as medicine.  

These seeds are rich in:

• Zinc, vitamin E & magnesium to support progesterone
• Lignans, a special fiber to help manage estrogen
• Healthy fats for hormone production and elimination

Makes: 2
Prep Time: 5 mins
Bake Time: none

Ingredients:

• 2 rice cakes
• 2 Tbsp melted dark chocolate
• 1 scoop beeya seed cycling blends
• 2 Tbsp pistachio butter
• 1/4 cup fresh raspberries, lightly smashed
• 2 Tbsp salted roasted pistachios, crushed

Instructions:

1. Prep the Base: Spoon 1 Tbsp of melted chocolate onto a sheet of parchment and sprinkle half the scoop of beeya on top. Repeat for the second rice cake.
2. Set the Base: Press a rice cake onto each chocolate circle. Let cool or transfer to the freezer for a few minutes to set.
3. Top It Off: Spread each rice cake with 1 Tbsp pistachio butter, then add the smashed raspberries.
4. Finish with Crunch: Sprinkle with the remaining beeya and crushed pistachios.