Chocolate Peanut Butter Rice Cakes

These vegan-friendly chocolate and peanut butter filled rice cakes are a delicious sweet snack and only require 4 ingredients!

Course Snack

Cuisine American

Prep Time 10

Chilling Time 10

Total Time 20

Servings serves

Calories 194kcal

8 thin rice cakes plain or lightly salted
1 cup vegan chocolate chips or chopped chocolate; approx. 150g (I use Sweet William Vegan Mylk)
⅓ cup smooth peanut butter natural, unsweetened; approx. 90g
⅛ tsp sea salt flakes for sprinkling; approx. a pinch

Spread the peanut butter evenly over one side of each rice cake. Place the rice cakes peanut butter side up on a plate or tray and freeze for 5 minutes, until the peanut butter is slightly firm.
Add the chocolate chips to a microwave-safe plate or shallow bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth (about 1–1½ minutes total).
Press the peanut butter side of each rice cake into the melted chocolate to coat. Repeat for all 8 rice cakes.
Sprinkle the tops with sea salt flakes. Transfer the coated rice cakes to the fridge for 5–10 minutes, or until the chocolate is fully set.
Enjoy immediately or store in the fridge in an airtight container. Best eaten within 1–2 days for peak crunchiness.

Store in the fridge to keep the peanut butter firm. These are best eaten within 1-2 days of making them if you like the rice cakes extra crunchy.