Strawberry Peanut Butter Chocolate Rice Cakes
Enjoy the delightful flavor of Strawberry Peanut Butter Chocolate Rice Cakes. A quick and nutritious snack option for everyone.
Servings: 6 Servings
Calories: 312kcal
Ingredients
- 6 rice cakes - I used the lightly salted ones
- ½ cup strawberry chia jam or strawberry jam/preserves or sliced fresh strawberries
- ½ cup peanut butter or any nut butter you want to use
- ½ cup chocolate chips melted
- optional: flaky sea salt
Instructions
- Melt chocolate chips by heating in the microwave in a microwave-safe bowl for 30 second intervals (full power). Stir thoroughly between each interval and heat only as much as necessary to melt the chocolate. Set aside.
- Spread 1-2 tablespoons of strawberry jam or sliced strawberries on top of your rice cakes.
- Place peanut butter in microwave in a microwave-safe bowl and microwave for 10-15 seconds to make it drippy peanut butter. Spread 1-2 tablespoons of peanut butter evenly over each rice cake.
- Divide melted chocolate evenly over each of the rice cakes, spreading gently to cover the surface.
- Sprinkle with a touch of flaky salt.
- Place all the finished rice cakes in a single layer on baking sheets and refrigerate or freeze until the chocolate is set. This will take around 10 minutes in the freezer, and about 45 minutes in the fridge.
Nutrition
Calories: 312kcal | Carbohydrates: 41g | Protein: 6g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 104mg | Potassium: 169mg | Fiber: 3g | Sugar: 16g | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg