Tortita de arroz con chocolate
Directions
- 1In a medium bowl, mix together the peanut butter, honey, and vanilla extract until smooth.
- 2Crumble in the rice cakes and mix.
- 3Add the chopped peanuts and mix again.
- 4Line a 9x5 loaf pan with parchment paper and transfer the rice cake mixture into the loaf pan, packing it tightly and ensuring even distribution.
- 5Remove the pits from the dates.
- 6Add the chopped dates on top, and gently press them down into the rice cake mixture so they are secure.
- 7Place in the fridge to set while you melt the chocolate.
- 8In a separate bowl, melt the chocolate chips and coconut oil together until smooth and glossy.
- 9Remove the loaf pan from the fridge, and pour the melted chocolate on top.
- 10Spread the chocolate until it evenly coats the rice cake mixture.
- 11Sprinkle with flaky sea salt.
- 12Transfer back to the fridge for 30-40 mins, or until chocolate is set.
- 13Remove from the pan and cut into squares.
Ingredients
- 0.33 cup creamy peanut butter
- 0.33 cup honey
- 1 tsp vanilla extract
- 2 lightly salted rice cakes
- 0.25 cup roasted and salted peanuts, finely chopped
- 4 large medjool dates, chopped into 1/2 inch pieces
- 0.5 cup chocolate chips
- 2 tsp coconut oil
- Flaky sea salt to top
Equipment
loaf panparchment papermedium bowlspoonknife
Tips
- Pack the rice cake mixture tightly into the pan to ensure it is evenly distributed.
- Gently press the chopped dates into the rice cake mixture so they are secure.
- Melt chocolate chips and coconut oil together in the microwave in 15 second increments until smooth and glossy, or use the double boiler method.
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