Giant Peanut Butter Cup Rice Cake
User Reviews
5
Giant Peanut Butter Cup Rice Cake
Description
The recipe starts by melting dark chocolate with an optional touch of coconut oil to add shine and smoothness. This chocolate layer is poured over peanut butter spread evenly on a plain whole grain rice cake. A sprinkle of sea salt can be added to enhance flavor complexity. The assembled rice cake is then chilled in the freezer until the chocolate hardens, yielding a texture reminiscent of a peanut butter cup.
The firm yet slightly crisp base of the rice cake contrasts with the creamy peanut butter and rich dark chocolate topping, creating a layered mouthfeel. Using a higher cacao percentage chocolate such as 60% or 72% adds a slightly bitter depth to balance the peanut butter's natural sweetness. Freezing times can be adjusted to achieve a preferred chocolate texture from solid to just set.
This snack is typically prepared in single servings but can be made in batches and stored in the refrigerator. It provides a convenient treat with a combination of salty, sweet, and crunchy elements suitable for satisfying cravings without processed ingredients.
Ingredients
- 1-2 tablespoons dark chocolate I use 60% or 72% cacao, ½ to 1 ounce
- ¼ teaspoon coconut oil (optional)
- 1-2 tablespoons peanut butter
- 1 whole grain rice cake plain
- Pinch of sea salt (optional)
Instructions
- Place the chocolate and coconut oil (if using), in a microwave-safe bowl. Microwave in 30 second increments, stirring after each 30 seconds, until chocolate is melted and smooth.
- Spread peanut butter on a rice cake, covering the whole surface. Pour the melted chocolate on top and spread it out with a spoon to cover the peanut butter. Sprinkle sea salt on top.
- Place in freezer for 10-20 minutes until firm. Enjoy!
Notes
- Adding coconut oil to the melted chocolate is optional but helps create a shiny finish and firmer set.
- Use plain whole grain rice cakes instead of flavored varieties to avoid added sugars.
- Freeze the assembled rice cake for 10-20 minutes to harden the chocolate to preferred texture; shorter freezing keeps chocolate slightly soft.
- This recipe can be made in multiple servings and stored in an airtight container in the refrigerator.
- Nutrition information given corresponds to 1 tablespoon of dark chocolate and peanut butter portions used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 0.5mg | 0% |
| Sodium | 365mg | 15% |
| Potassium | 224mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 6IU | 0% |
| Calcium | 20mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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