Peanut Butter Rice Cake (Printable Recipe)
# What You'll Need:
01 -
1 rice cake
02 -
2 tbsp peanut butter
03 -
2 tbsp dairy-free dark chocolate chips
04 -
1 tbsp dairy-free white chocolate chips
05 -
½ tsp coconut oil, divided
06 -
Sea salt flakes for topping
# Step-by-Step Guide:
01 -
Place the dairy-free dark chocolate chips and 1/4 teaspoon of coconut oil in a microwave-safe bowl. Microwave in 15-second intervals at medium power until completely melted.
02 -
Repeat the melting process with the dairy-free white chocolate chips and remaining coconut oil.
03 -
Spread peanut butter evenly on top of the rice cake.
04 -
Pour the melted dark chocolate on top of the peanut butter and spread to create an even layer.
05 -
Place the chocolate-covered rice cake in the freezer for 5 minutes until the chocolate layer is set.
06 -
Drizzle melted white chocolate over the set dark chocolate layer and sprinkle with sea salt flakes.
07 -
Return to freezer for 10 minutes before serving to fully set all layers.
# Additional Info:
01 -
When melting chocolate, stir between each microwave interval to ensure it melts completely and incorporates well with the coconut oil.
02 -
For a PB&J variation, top with strawberry preserves. Other delicious toppings include banana slices, salted peanuts, cacao nibs, chia seeds, and dried cranberries.
03 -
Store in an airtight container and refrigerate for up to 3 days.