Peanut Butter Frosted Rice Cakes

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Hi, I'm Tina!

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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Hi, guys!

You might have seen these Peanut Butter Frosted Rice Cakes on Instagram or Facebook already, but I wanted to share the recipe here too because it’s definitely a good one. I also love that you can make a batch at the beginning of the week to enjoy as a quick grab-and-go treat. #mealprep I hope you enjoy them as much as I do! 🙂


Directions: Place rice cakes on wax or parchment paper. Add a big hunk of (solid) coconut oil to a porcelain ramekin (or another microwave-safe dish) and melt in the microwave (approximately 2:00 minutes). Meanwhile, in a separate (larger) bowl, add powdered peanut butter.

Once coconut oil is melted, combine it with the powdered peanut butter until smooth. Evenly divide the peanut butter mixture between the 4 rice cakes and spread out with a spatula. Allow to peanut butter to harden (pop in the fridge to speed up the process).

Then, combine chocolate chips and 1/4 tsp coconut oil in the same ramekin and nuke for another 2:00 minutes, stirring after 1 minute, until chocolate is completely melted. Use a fork to drizzle the chocolate on top of the rice cakes. Allow to cool or pop in the fridge for later.

Makes 4
Macros per rice cake: P 6 C 17 F 17

Photo shoot fail, but Murphy was ALL over it!

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Blender Chocolate Chip Cookies <— fun with kids! 🙂

Lemon Coconut Protein Balls

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