Fun Rice Cake Snacks
Serves 1
Directions
- 1Crumble a rice cake into a bowl.
- 2Pour dark chocolate chips into a measuring cup and melt them in the microwave.
- 3Add peanut butter to the melted chocolate and mix.
- 4Pour the melted chocolate and peanut butter mixture over the crumbled rice cake.
- 5Mix until the rice cake crumbs are coated.
- 6Spread the mixture onto a baking sheet lined with parchment paper.
- 7Sprinkle crushed peanuts and freeze-dried strawberries over the chocolate mixture.
- 8Chill until firm and then break into bark-style shards.
- 9Melt chocolate chips and pour into a small circle on parchment paper.
- 10Press a rice cake into the melted chocolate.
- 11Chill until firm, then flip the rice cake.
- 12Spread pistachio butter on the side without chocolate.
- 13Add diced strawberries on top.
- 14Sprinkle with crushed pistachios.
- 15Mix cottage cheese with honey in a bowl.
- 16Spread the cottage cheese mixture evenly over a rice cake.
- 17Layer thinly sliced strawberries on top.
- 18Add a little lemon zest.
Ingredients
- 3 round rice cakes
- 0.75 cup dark-chocolate chips
- 2 Tbsp peanut butter
- 2 Tbsp crushed peanuts
- 2 Tbsp freeze-dried strawberries
- 2 tablespoons chocolate chips
- 1 rice cake
- 1 Tbsp pistachio butter
- 4 strawberries
- 1 Tbsp crushed pistachios
- 1 round rice cake
- 3 tablespoons cottage cheese
- 1 teaspoon honey
- 2 strawberries
- 0.125 tsp finely grated lemon zest
Equipment
glass bowlmeasuring cupmicrowavespoonbaking sheetparchment paperplatewhisk
Tips
- Store the chocolate peanut rice cake bark chilled up to one week.
- Serve the strawberries & cream rice cake right away for maximum crunch.
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