Cheat on rice cakes with rice cakes. What’s that’s smoother than a soprano sax solo? How about rice cakes topped with chocolate and peanut butter. Picture yourself savoring each bite as rich, velvety notes dance across your taste buds. It’s not just a snack – it’s a full-on jam session for your mouth, where every bite hits a high note and leaves you wanting an encore.
Check out the full recipe below:
NUTRITIONAL INFO
CHOCOLATE PEANUT BUTTER RICE CAKES
Yields: 10 servings | Serving Size: 1/2 rice cake
Calories: 110 | Protein: 4g | Fat: 8g | Net Carb: 6g
Total Carb: 10g | Sugar: <1g
Ingredients
CHOCOLATE PEANUT BUTTER RICE CAKES
- 5 rice cakes
- 5 tbsp peanut butter
- ¼ cup sugar free chocolate, chopped
- ½ tbsp coconut oil
- 1 package Quest Peanut Butter Cups, chopped
Method
- Add 1 tablespoon of peanut butter to each rice cake and spread it out in an even layer.
- Melt the chocolate and coconut oil together in a microwave safe bowl for 30 seconds and stir smooth.
- Top each rice cake with chocolate and spread it out evenly over the peanut butter.
- Top with chopped peanut butter cups and chill until chocolate is solid.
