PEANUT

Butter rICE Cake 

INGREDIENTS

– 1 rice cake – 2 tablespoons nut butter of choice – 2 tablespoons dark chocolate chips dairy-free if vegan – 1 tablespoon white chocolate chips dairy-free if vegan – ½ teaspoon coconut oil divided – flakey sea salt for topping

STEP 1

Microwave chocolate chips with ¼ teaspoon coconut oil in 15-second intervals until melted. Repeat with white chocolate chips.

STEP 2

Spread nut butter onto rice cake and top with melted dark chocolate.

STEP 3

Freeze for 5 minutes until chocolate is set, then drizzle with melted white chocolate.

STEP 4

Sprinkle with sea salt and freeze for 10 minutes. Serve immediately or store in airtight container in refrigerator for up to 3 days.

Tips for Making   Peanut Butter Rice Cake :

Be sure to use good quality nut butter for the filling. Use what you like and what you have, you won’t regret it.