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.