Rice Cakes with Peanut Butter & Dark Chocolate
A super tasty healthy snack to fuel your day!
[adrotate group="2"] [adrotate group="4"]- 300g/10.5oz Smooth Peanut Butter
- 60g/2.1oz Rice Cakes
- 7 Tbls Mayple Syrup
- 6 Tbls Coconut Oil
- 2 Tsp Vanilla Essence
- 130g/4.6oz Dark Chocolate (melted plus extra to drizzle on top)
- 12 Foil Muffin Tins
- 12 Toothpicks
In a food processor crush the rice cakes. If you have a few pieces left that aren't crushed just leave them as they are as it makes them more yummy.
In a large bowl add the peanut butter, honey, coconut oil and vanilla essence. With a hand balloon whisk mix it together until well combined. Now with a spatula stir in the crushed rice cakes.
Place 1½ tablespoons of the filling in each foil muffin tin and using a teaspoon press down and smooth the top.
Place a toothpick in the center so that you will be able to pick them up and dip them into the melted chocolate.
Place in the freezer for 30 minutes. Remove from foil tins and dip into melted chocolate. Place them on a tray with baking paper (the chocolate will not stick to the baking paper).
Refrigerate for 15 minutes. Remove, take out the toothpicks and drizzle with extra melted chocolate. Keep refrigerated.
Enjoy!