Rice Cake with Peanut Butter and Chocolate

A rice cake, topped with peanut butter, melted chocolate and flaky sea salt.

Rice Cake with Peanut Butter and Chocolate

A crisp rice cake is topped with creamy peanut butter and silky smooth dark chocolate for an irresistible, and incredibly satisfying snack.

5 from 1 vote

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Course: Snack

Cuisine: American, Vegan

Prep Time: 5

Cook Time: 5

plus chill time: 1

Total Time: 10

Servings: Rice Cakes

Calories: 196kcal

Author: Yasmin

Equipment

Glass Bowl
Knife or Spoon
Plate
Saucepan

Ingredients

4 Rice Cakes unsalted
¼ cup Creamy Peanut Butter crunchy or smooth
¼ cup Dairy-Free Chocolate chunks or chips (approx 40g)
1 teaspoon Refined Coconut Oil

US Customary - Metric

Instructions

Using a knife or a spoon, coat one side of the rice cakes with ¼ of the peanut butter. You can add more if you prefer a thicker layer of it.
4 Rice Cakes, ¼ cup Creamy Peanut Butter
Place the rice cakes on to a plate or tray, and transfer to the fridge whilst you melt the chocolate.
Heat a small amount of water (approx 1inch) in a saucepan and bring to a boil. Place the glass bowl over the saucepan, being careful that the bowl doesn't touch the water.
Turn the water down to a low heat.
Add the chocolate and coconut oil to the bowl. Stir continuously until fully melted. Then carefully remove the hot glass bowl from the saucepan, and leave to cool enough that the melted chocolate begins to thicken a little (about 5 mins).
¼ cup Dairy-Free Chocolate, 1 teaspoon Refined Coconut Oil
Take the rice cakes out of the fridge.
On a small plate or shallow bowl, pour the melted chocolate in to the center.
Facing the peanut butter side downwards, dip the rice cake in to the melted chocolate, and press gently to cover the peanut butter.
Slowly lift the rice cake, allowing excess melted chocolate to drip back down. Then turn it back to peanut and chocolate side up and place on to a plate or tray.
Once all 4 are dipped, place the plate or tray in to the fridge to fully set/harden, for 1-2 hours.
We then sometimes drizzle extra peanut butter on top and sprinkle with flaky sea salt (N.B. no extra salt for the kids). However, top them any way you want to. See the full recipe post for some rice cake topping inspiration.

Notes

The cooler the melted chocolate, the thicker the chocolate will be. And therefore the thicker the layer of it will be on your rice cakes. If you're only wanting a thin layer of chocolate on your rice cakes, dip them when the melted chocolate is still fairly warm and runny.

If you want a fully coated rice cake. Follow the instructions in the recipe, then transfer the rice cakes to the fridge for at least 2 hours. Melt more chocolate and leave to cool. Remove the rice cakes from the fridge and dip the other side of them into the melted chocolate. Return to the fridge, melted side up, and cool for another 1-2 hour before tucking in (to allow all chocolate to fully set/harden).

EXTRA TOPPINGS - If using extra toppings on the chocolate coated rice cakes, be sure to add them BEFORE placing them in the fridge, aka before the chocolate sets.

Nutrition