Peanut Butter Rice Cake
This peanut butter rice cake is a vegan-friendly snack that will satisfy your cravings for peanut butter cups! It's easy to make with just a few ingredients.
Servings 1 serving
Calories 535kcal
Equipment
Ingredients
- 1 rice cake
- 2 tbsp peanut butter
- 2 tbsp dairy-free dark chocolate chips
- 1 tbsp dairy-free white chocolate chips
- ½ tsp coconut oil, divided
- Sea salt flakes for topping
Instructions
- Place the vegan dark chocolate chips and 1/4 teaspoon of coconut oil in a microwave-safe bowl.
- Microwave in 15-second intervals at medium powder until completely melted. Repeat with the vegan white chocolate chips and remaining coconut oil.
- Spread peanut butter on top of the rice cake.
- Pour the melted dark chocolate on top and spread evenly.
- Place the chocolate-covered rice cake in the freezer for 5 minutes. Once the chocolate is set, drizzle melted white chocolate on top.
- Sprinkle the peanut butter rice cake with sea salt flakes. Freeze for 10 minutes before serving.
Notes
- When melting your chocolate, make sure to stir between each interval to ensure that it melts completely and incorporates well with the coconut oil.
- For a PB and J-style rice cake, top it with strawberry preserves! Banana slices, salted peanuts, cacao nibs, chia seeds, and dried cranberries are other delicious toppings you can add to your peanut butter rice cakes.
- Store your rice cake with peanut butter in an airtight container and refrigerate for up to 3 days.
Nutrition
Serving: 1c | Calories: 535kcal | Carbohydrates: 66g | Protein: 9g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 60mg | Potassium: 132mg | Fiber: 6g | Sugar: 47g | Calcium: 109mg | Iron: 5mg