Low FODMAP Chocolate Peanut Butter Rice Cake Stack
Crunchy, creamy, and finished with a glossy chocolate drizzle, this snack or dessert feels indulgent without any of the digestive guesswork that usually comes with sweet treats. The peanut butter layer is stirred together with maple syrup, cinnamon, and a pinch of salt — each ingredient portioned to stay comfortably within low FODMAP thresholds, so you can enjoy every bite without second-guessing. Dark chocolate (over 70% cacao) gets melted down with a touch of coconut oil into a silky drizzle that sets into a soft, snappy finish right on top of the stacks. Flaky sea salt at the end is optional, but honestly it takes the whole thing from good to genuinely great. The whole process comes together in under fifteen minutes, and the recipe makes four satisfying stacks — perfect for sharing or stashing as a grab-and-go treat. It's the kind of recipe that proves eating for gut health doesn't mean giving up the good stuff.
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Learn more →Ingredients
4 servings
For the stacks
- 8 plain rice cakes
For the peanut butter layer
- ½ cup natural peanut butter (smooth)
- 2 tbsp maple syrup
- ¼ tsp ground cinnamon
- 1 pinch salt
For the chocolate drizzle
- 2 oz dark chocolate (>70% cacao), roughly chopped
- 1 tsp coconut oil
For serving
- ¼ tsp flaky sea salt (optional)
Instructions
- 1
In a small bowl, stir together the peanut butter, maple syrup, cinnamon, and salt until smooth and evenly combined.
- 2
Arrange 4 rice cakes in a single layer on a baking sheet or large plate. Spread about 1 tablespoon of the peanut butter mixture evenly over each rice cake, reaching close to the edges.
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