Peanut butter and chocolate rice cakes

Ingredients: (serves 6)

  • 6 salted rice cakes

  • 30g peanut butter

  • 80g dark chocolate, melted

Method:

  • Spread the peanut butter on each of the rice cakes.

    Melt the chocolate in a large bowl and dunk the rice cakes in, ensuring you cover half of the rice cake (peanut butter side in first).

  • Place on plate and pop into the freezer for 10-15 minutes until the chocolate has set.

  • Store in an airtight container for up to 7 days.

Nutritional Information

  • 111kcal

  • 6.5g fat

  • 9g carbohydrate

  • 2g protein