Low Iodine Chocolate Peanut Butter Rice Cake Stack
Total time20 min
Prep time10 min
Cook time5 min
4.7(16)
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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)
Can be omittedflaky sea salt
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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