Like a tray bake but without the bake.
Rice cakes are quickly becoming the snack of the summer. First, people on TikTok took covered them in spread, which obviously we had to jump on too. And now people are crushing them up into small pieces and covering them with all sorts of sweet goodness. And in this case the goodness is peanut butter and chocolate.
This no-bake treat needs only four ingredients — and a hell of a lot of willpower to not eat them before you freeze them. I suggest stocking up on rice cakes this summer. You might regret it otherwise.
- Servings
- Serves 5
Ingredients
- 5 rice cakes
- 70 g 50% chocolate (melted)
- 15 g coconut oil
- 30 g All-Natural Peanut Butter
Instructions
First, in a bowl melt the chocolate with some coconut oil.
In the meantime, crumble the rice cakes into little pieces.
Then pour the chocolate mixture over the rice cakes until everything is completely coated.
Spread the rice cakes out across a baking tray.
In a small pot, mix coconut oil with Peanut Butter and drizzle over the rice cakes.
Put in the freezer for 20 minutes until the chocolate has set.
Then dive in.
Nutritional info per serving:
| Calories | 160 |
|---|---|
| Total Fat | 9g |
| Total Carbohydrates | 19g |
| Protein | 3g |
Enjoy this recipe?
GET MORE FROM YOUR RICE CAKES HERE:
White Chocolate & Peanut Butter Rice Cakes
18g of protein on the go, yes please.
