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Peanut butter rice cake split in half in a serving plate.
5 from 4 votes
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Peanut Butter Rice Cake

This delicious peanut butter rice cake recipe is sweet, salty, and satisfying (Seriously, it’s better than Reese’s!). It’s so dangerously good that you might not be able to stop after eating one.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Snack
Cuisine: Vegan, Vegetarian
Servings: 1
Calories: 278kcal
Author: Sara Trezzi

Ingredients

  • 1 rice cake - whole grain (see note 1)
  • 1-2 tablespoons peanut butter - or any other nut butter
  • 1-2 tablespoons dark chocolate - or high-quality dark chocolate chips like these ones
  • 1 tablespoon roasted peanuts - or any other nuts (see note 2)
  • 1 pinch flaky sea salt - optional

Instructions

  • First, spread a layer of peanut butter—or another nut butter you like—over the surface of your rice cake, making sure it's evenly distributed.
  • Sprinkle the peanuts on top of the peanut butter.
  • Then, put the chocolate into a small, microwave-safe bowl. Heat them in the microwave for two 30-second intervals, stirring in between each interval to ensure the chocolate melts smoothly. You can also melt the chocolate using the double boiler method on your stovetop (see note 3).
  • Once the chocolate is melted, drizzle it on top of the rice cake.
  • Top it with flaky sea salt and place in the freezer for about 10 minutes to allow the chocolate to set.
  • Enjoy!

Notes

Note 1 - Rice Cakes: I prefer using whole-grain rice cakes for the extra fiber. Avoid any rice cakes with added salt or sugar to keep this snack healthy.
Note 2 - Peanuts: I love using roasted peanuts (use unsalted, as salted peanuts often have additives and extra oil added). But you can also use crushed almonds, walnuts, or any other nuts.
Note 3 - Melt the chocolate on the stove: If you don't have a microwave, fill a pot with a couple of inches of water and place it on the stove over low heat. Then, put the chocolate in a heatproof bowl that fits snugly over the pot, ensuring the bottom of the bowl doesn't touch the water, and stir the chocolate until it's smoothly melted.
Storage: You can make a batch of 6-8 of these, and once frozen, store them in an airtight container in the fridge or freezer, ready to be enjoyed. I prefer to store them in the freezer as they stay crispier.

Nutrition

Calories: 278kcal | Carbohydrates: 20g | Protein: 8g | Fat: 20g | Sugar: 5g