Strawberry Peanut Butter Chocolate Rice Cakes Recipe

Introduction

These Strawberry Peanut Butter Chocolate Rice Cakes are a delightful combination of sweet, nutty, and crunchy flavors. Perfect for a quick snack or a light dessert, they come together easily with simple ingredients you might already have at home.

Ingredients

• 6 rice cakes (lightly salted recommended)
• 1/2 cup strawberry chia jam
• 1/2 cup peanut butter (or any nut butter of choice)
• 1/2 cup chocolate chips (melted)
• Optional: flaky sea salt

Instructions

1. Step 1: Melt the chocolate chips by heating them in a microwave-safe bowl in 30-second intervals at full power. Stir thoroughly between each interval and heat only as much as needed until melted. Set aside.
2. Step 2: Spread 1-2 tablespoons of strawberry jam evenly over each rice cake. You can also use sliced strawberries if you prefer.
3. Step 3: Place the peanut butter in a microwave-safe bowl and warm it in the microwave for 10-15 seconds until it becomes drippy. Spread 1-2 tablespoons over the jam layer on each rice cake.
4. Step 4: Divide the melted chocolate evenly over the rice cakes, gently spreading it to cover the surface.
5. Step 5: Sprinkle a small pinch of flaky sea salt on top of each rice cake for an added flavor boost, if desired.
6. Step 6: Arrange the finished rice cakes in a single layer on baking sheets and refrigerate or freeze until the chocolate sets. This usually takes about 10 minutes in the freezer or 45 minutes in the fridge.

Tips & Variations

• Use almond or cashew butter instead of peanut butter for a different nutty flavor.
• Try adding sliced bananas or fresh strawberries on top before drizzling with chocolate for extra freshness.
• For a dairy-free option, use dairy-free chocolate chips.
• Adjust the amount of chocolate and jam to suit your taste preference—less for a lighter snack or more for indulgence.

Storage

Store the rice cakes in an airtight container in the refrigerator for up to 3 days. If the chocolate softens, simply chill them again before serving. They are best enjoyed fresh but can also be frozen for up to 1 month; thaw in the fridge before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular jam instead of strawberry chia jam?

Yes, you can use any type of jam you like. Chia jam adds some texture and extra nutrition, but regular jam works just as well.

How do I prevent the rice cakes from becoming soggy?

Spread the jam and peanut butter in thin layers and keep the rice cakes refrigerated once assembled to maintain their crunchiness.

Strawberry Peanut Butter Chocolate Rice Cakes Recipe

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★★★★★

4.8 from 123 reviews

• Author: Thomas
• Total Time: 20 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

Delicious and simple Strawberry Peanut Butter Chocolate Rice Cakes perfect for a quick snack or light dessert. These rice cakes are topped with strawberry chia jam, creamy peanut butter, and a layer of melted chocolate, finished with a touch of flaky sea salt for a harmonious blend of sweet and salty flavors.

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Ingredients

Scale 1x2x3x

Base

• 6 rice cakes (lightly salted preferred)

Toppings

• 1/2 cup strawberry chia jam
• 1/2 cup peanut butter (or any nut butter of choice)
• 1/2 cup chocolate chips (melted)
• Optional: flaky sea salt for sprinkling

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Instructions

1. Melt chocolate: Place the chocolate chips in a microwave-safe bowl and heat in 30-second intervals at full power, stirring thoroughly between each interval until fully melted. Set aside.
2. Spread jam: Spread 1 to 2 tablespoons of strawberry chia jam evenly over each of the rice cakes as the first topping layer.
3. Warm peanut butter: Place peanut butter in a microwave-safe bowl and heat for 10-15 seconds to make it easier to spread. Then, evenly spread 1 to 2 tablespoons of the warmed peanut butter over each rice cake on top of the jam.
4. Apply melted chocolate: Divide the melted chocolate evenly over the rice cakes, gently spreading it to cover the surface completely for a smooth chocolate layer.
5. Add flaky salt: Lightly sprinkle flaky sea salt over the chocolate-topped rice cakes to enhance the flavor contrast.
6. Set chocolate: Arrange the prepared rice cakes in a single layer on baking sheets and refrigerate for about 45 minutes, or place in the freezer for approximately 10 minutes, until the chocolate sets firm.

Notes

• Use lightly salted rice cakes to balance the sweetness.
• Any nut butter can substitute peanut butter based on preference or dietary restrictions.
• Microwaving peanut butter slightly helps with easy spreading.
• Chilling time ensures the chocolate hardens properly.
• Optional flaky sea salt enhances the overall flavor with a salty crunch.

• Prep Time: 10 minutes
• Cook Time: 10 minutes (including melting and setting time)
• Category: Snack
• Method: No-Cook
• Cuisine: American

Keywords: strawberry peanut butter rice cakes, chocolate rice cakes, healthy snack, quick snack, easy dessert, no-bake treat, vegan-friendly option