Vegan Rice Cakes with Almond Butter
Crispy, creamy, and naturally sweet, this snack comes together in minutes with zero cooking required. Smooth almond butter gets spread generously across each rice cake, then layered with fresh banana slices and finished with a drizzle of maple syrup for just the right touch of sweetness. A pinch of cinnamon on top takes the whole thing from simple to genuinely craveable. Every single ingredient here is plant-based by nature, so there's no need to scrutinize labels or swap anything out — it just works. This makes two satisfying servings, so it's perfect for a quick afternoon snack or a light breakfast when you need something fast. The combination of crunch from the rice cakes, healthy fat from the almond butter, and natural sugar from the banana keeps you full without feeling heavy.
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Learn more →Ingredients
2 servings
- 4 plain rice cakes
- 4 tbsp almond butter
- 1 medium banana, thinly sliced
- 2 tsp maple syrup
- ¼ tsp ground cinnamon (optional)
Instructions
- 1
Lay the 4 rice cakes flat on a plate or cutting board. Spread 1 tablespoon of almond butter evenly over each rice cake, reaching close to the edges.
- 2
Arrange the banana slices over the almond butter, covering each rice cake in a single layer.
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