Description
These chocolate peanut butter rice cakes are a quick and satisfying snack with crunchy rice cakes, creamy peanut butter, and a rich chocolate topping. Perfect for an easy no-bake treat or healthy dessert.
Ingredients
- 4 plain rice cakes
- 1/2 cup creamy peanut butter
- 1 cup semi-sweet chocolate chips
- 1 teaspoon coconut oil
- Flaky sea salt, for topping
Instructions
- Spread an even layer of peanut butter over each rice cake.
- Add the chocolate chips and coconut oil to a microwave-safe bowl and heat in 20-second intervals, stirring between each interval, until smooth and melted.
- Spoon the melted chocolate over the peanut butter layer and spread evenly.
- Sprinkle with flaky sea salt if desired.
- Place the rice cakes in the refrigerator for 15 to 20 minutes, or until the chocolate is set.
- Serve immediately or store chilled until ready to eat.
Notes
- Use dark chocolate chips for a richer flavor.
- Natural peanut butter works well but should be stirred before using.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- You can top with chopped peanuts or shredded coconut for extra texture.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Snack
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 rice cake
- Calories: 280 kcal
- Sugar: 15 g
- Sodium: 170 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 0 mg
