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Peanut Butter Chocolate Rice Cakes
If you’re looking for a quick, no-bake snack that’s both satisfying and indulgent, these Peanut Butter Chocolate Rice Cakes are a must-try! They combine the light crispiness of rice cakes with a luscious peanut butter layer, topped with a silky chocolate coating. Perfect for a mid-day pick-me-up, a healthy-ish dessert, or even a pre-workout snack.
Why You’ll Love This Peanut Butter Chocolate Rice Cakes
- Quick & Easy – Only a few minutes of prep and no baking required.
- Balanced Indulgence – The perfect mix of sweet, salty, creamy, and crunchy.
- Customizable – Easily swap nut butter, add toppings, or change the chocolate type.
- Portable Snack – Great for lunchboxes, work breaks, or post-workout fuel.
- Healthier Treat Option – Use dark chocolate and natural peanut butter for a more nutritious version.
Ingredients For Peanut Butter Chocolate Rice Cakes
- 4 plain rice cakes (unsweetened or lightly salted)
- ½ cup creamy peanut butter (natural or regular)
- 100 g dark or milk chocolate (chopped)
- 1 tbsp coconut oil (optional, for smoother melting)
- Sea salt flakes (optional, for garnish)
Instructions to Make Peanut Butter Chocolate Rice Cakes
Prepare the Base
Place the rice cakes on a tray or flat surface lined with parchment paper.
Spread Peanut Butter
Use a spoon or butter knife to spread an even layer of peanut butter over each rice cake, reaching the edges.
Melt the Chocolate
In a microwave-safe bowl, combine the chocolate and coconut oil. Microwave in 20–30 second intervals, stirring between each, until smooth and fully melted. Alternatively, use a double boiler.
Coat with Chocolate
Spoon or drizzle the melted chocolate over the peanut butter layer. Use the back of the spoon to spread evenly.
Add Toppings (Optional)
Sprinkle sea salt flakes over the chocolate for a sweet-salty balance.
Set and Serve
Place the tray in the fridge for about 15–20 minutes, or until the chocolate hardens. Serve immediately or store in an airtight container in the fridge for up to 5 days.
Tips & Variations
- Nut-Free Option: Replace peanut butter with sunflower seed butter or tahini.
- Extra Crunch: Add chopped nuts, seeds, or granola on top before the chocolate sets.
- Sweeter Touch: Use milk chocolate or add a drizzle of honey before topping with chocolate.
Storage Suggestions
Store in an airtight container in the refrigerator to keep the chocolate firm and the peanut butter fresh.
Peanut Butter Chocolate Rice Cakes
Course: Snack, DessertCuisine: AmericanServings
4
servingsPrep time
10
minutesCooking time
5
minutesCalories
230
kcalTotal time
15
minutesIngredients
4 plain rice cakes (unsweetened or lightly salted)
½ cup creamy peanut butter (natural or regular)
100 g dark or milk chocolate (chopped)
1 tbsp coconut oil (optional, for smoother melting)
Sea salt flakes (optional, for garnish)
Directions
- Prepare the Base – Place the rice cakes on a parchment-lined tray.
- Spread Peanut Butter – Spread an even layer of peanut butter over each rice cake, reaching the edges.
- Melt the Chocolate – In a microwave-safe bowl, melt chocolate and coconut oil in 20–30 second intervals, stirring each time until smooth. Alternatively, use a double boiler.
- Coat with Chocolate – Drizzle or spoon melted chocolate over the peanut butter layer and spread evenly.
- Add Toppings (Optional) – Sprinkle sea salt flakes or other toppings for flavor and crunch.
- Set and Serve – Refrigerate for 15–20 minutes until the chocolate hardens. Serve or store in an airtight container for up to 5 days.
Notes
- For extra flavor, toast your rice cakes lightly before adding toppings—this enhances the nutty aroma.
- If you prefer a softer bite, let the chocolate set at room temperature instead of refrigerating immediately.
- For a protein boost, mix a scoop of your favorite protein powder into the peanut butter before spreading.
