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! 🙂
- 4 rice cakes
- 1/2 cup powdered peanut butter
- 4 tbsp coconut oil, melted
- 2 tbsp chocolate chips + 1/4 tsp coconut oil
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.
Photo shoot fail, but Murphy was ALL over it!
More delicious desserts for you!
Blender Chocolate Chip Cookies <— fun with kids! 🙂