This simple Chocolate Peanut Butter Rice Cake is a quick, wholesome snack that tastes like a lighter, healthier peanut butter cup. With crunchy rice cake, creamy nut butter, and a smooth chocolate shell, it’s the perfect treat when you want something sweet, satisfying, and effortless.
Why You’ll Love This Recipe
This recipe turns basic pantry staples into a fun, indulgent yet nourishing snack. It requires almost no prep time, uses everyday ingredients, and fits into vegan and gluten-free lifestyles. The contrast of crisp rice cake, rich peanut butter, and silky chocolate is impossible to resist, and you can customize it with your favorite toppings. It’s ideal for a quick dessert, post-workout bite, or mid-day energy boost.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 rice cake (any shape, preferably round)
1–2 tbsp creamy peanut butter (or almond or cashew butter)
1–2 tbsp semisweet cacao wafers or semisweet chocolate chips
1/2 tsp coconut oil
pinch of sea salt (optional)
cacao nibs or flaky sea salt for topping (optional)
Directions
Place a rice cake on a parchment-lined plate.
Spread the creamy peanut butter evenly over the top of the rice cake.
In a small microwave-safe bowl, combine the cacao wafers and coconut oil. Microwave for 30 seconds, stir, then microwave for another 30 seconds. If pieces remain unmelted, heat for an additional 30 seconds.
Alternatively, melt the chocolate in a small saucepan over medium-low heat on the stovetop.
Drizzle the melted chocolate over the peanut-butter-coated rice cake. Use the back of a spoon to spread the chocolate evenly.
Add optional toppings such as cacao nibs or flaky sea salt.
Refrigerate for 10–15 minutes, or until the chocolate is fully set and hardened.
Enjoy immediately once chilled.
Servings and timing
This recipe makes 1 serving.
Prep Time: 15 minutes
Cook Time: 1 minute
Chill Time: 10–15 minutes
Variations
Use almond, cashew, or sunflower seed butter instead of peanut butter.
Add a thin layer of sliced bananas under the peanut butter for extra sweetness.
Mix a pinch of cinnamon or vanilla into the nut butter before spreading.
Add chopped nuts, shredded coconut, or chia seeds on top for extra crunch.
Use dark chocolate for a deeper flavor or dairy-free white chocolate for a sweeter variation.
Storage/Reheating
These rice cakes are best eaten immediately, as the nut butter and chocolate can soften the rice cake over time.
If needed, store in the refrigerator for up to 24 hours, uncovered or lightly tented, to maintain crispness.
No reheating is required—simply enjoy chilled.
FAQs
How can I keep the rice cake from getting soggy?
Chill the chocolate quickly and eat soon after setting. Storing for long periods will soften the rice cake.
Can I make several at once?
Yes, you can prepare multiple rice cakes the same way, but they are best enjoyed the day they’re made.
Can I use different nut butters?
Absolutely—almond, cashew, or sunflower seed butter work great.
Can I melt the chocolate without a microwave?
Yes, use a small saucepan over medium-low heat, stirring until smooth.
Can this be made nut-free?
Yes, use sunflower seed butter or tahini.
Can I make this sugar-free?
Use unsweetened chocolate or a sugar-free chocolate alternative.
What toppings work best?
Cacao nibs, flaky sea salt, crushed nuts, or a drizzle of additional nut butter.
Can kids enjoy this recipe?
Yes, it’s simple, nutritious, and kid-friendly.
Can I use flavored rice cakes?
Yes, lightly flavored rice cakes like plain salted or chocolate-flavored work well.
Does the coconut oil have to be added?
No, but it helps the chocolate melt smoothly and set with a glossy finish.
Conclusion
This Chocolate Peanut Butter Rice Cake is a wonderfully simple way to elevate everyday ingredients into a delicious, wholesome treat. With just minutes of prep and endless customization options, it’s a snack you’ll reach for again and again. Enjoy it as a quick dessert, a satisfying energy boost, or a fun make-ahead treat for the week.
This Chocolate Peanut Butter Rice Cake is a quick, wholesome snack made with just a few pantry staples. With creamy peanut butter, melted chocolate, and optional toppings on a crisp rice cake, it’s a satisfying treat that tastes like a healthier peanut butter cup.
Ingredients
1 rice cake (round or any shape)
1–2 tbsp creamy peanut butter (or almond or cashew butter)
1–2 tbsp semisweet cacao wafers or semisweet chocolate chips
1/2 tsp coconut oil
Pinch of sea salt (optional)
Cacao nibs or flaky sea salt for topping (optional)
Instructions
Place a rice cake on a parchment-lined plate.
Spread peanut butter evenly over the rice cake.
In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave for 30 seconds, stir, and microwave another 30 seconds, repeating if needed until fully melted. Alternatively, melt on the stovetop over medium-low heat.
Drizzle melted chocolate over the peanut butter and spread evenly with a spoon.
Top with cacao nibs or flaky sea salt if desired.
Refrigerate for 10–15 minutes until chocolate sets.
Serve chilled and enjoy immediately.
Notes
Use different nut or seed butters like almond, cashew, or sunflower butter.
For extra flavor, add sliced banana under the peanut butter or sprinkle cinnamon on top.
Best eaten the same day to avoid sogginess.
Use dark or white chocolate for variety.
Skip coconut oil if preferred, but it helps with smooth melting and setting.
