Description
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.
- Prep Time: 15 minutes
- Cook Time: 1 minute
- Category: Snack
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 rice cake
- Calories: 210
- Sugar: 8g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
