Chocolate PB Rice Cake Crumble Snack

Another no-bake treat – the ingredients are very similar to the Tik Tok Rice Cake PB Cups but this time in a crumbled snack. Saw a bunch of versions of this evolved rice cake snack posted with different mixtures and was inspired – thank you to all those post authors!  I made mine super simple with just 3 ingredients and have some suggestions for some fabulous additions in the Variations below. So yummy a snack!

Quick to make - mix together, spread out on a pan, put in the fridge to set, break it up and there you go! YUM!

All-natural peanut butter is a good source of VitE, B3 and B6, manganese, magnesium and copper which is particularly good to support immune health. The fat in peanut butter is oleic acid which supports and maintains cholesterol, blood sugar and blood pressure levels, so it is heart healthy. It also supports brain health as it works to on nerve repair, myelin production and inflammation reduction.

As always, when you make this recipe, I would love to see your creation so please post a photo of your Chocolate PB Rice Cake Crumble Snack goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!

Prep Time: 5 minutes / No cook or bake time / Makes: about 2 cups of crumbled deliciousness

Ingredients

  • 2/3 Cup Dark or Semi-Sweet Chocolate Chips – melted

  • 1/3 Cup All-Natural Peanut Butter – make sure it’s runny

  • 4 Rice Cakes – broken up

How It’s Made

  • In a medium microwave safe bowl, melt the chocolate chips for one minute and stir until it is smooth.  Your microwave might need a little longer so continue in 10 second increments and stir.

  • No microwave? In a medium pan, over medium heat, melt the chocolate chips.  Remove from heat and stir until smooth.

  • Add the PB to the melted chocolate.

  • Add the broken-up rice cakes to the chocolate and peanut butter and mix all the ingredients together until the rice cake bits are covered in the melted chocolate and PB.   

  • Spread the mixture onto a parchment paper or silpat lined plate or pan and spread out to as much of a single layer as you can.  

  • Put the plate/pan into the fridge for the mixture to set and harden – about an hour.

  • Remove from the fridge when hardened and break it up into bite-sized pieces or smaller.  It’s ready to eat right away.

  • Store in the fridge.   

Enjoy! 

Variations

  • Use white chocolate instead of dark or semi-sweet chocolate.

  • Use almond butter, or another nut or seed butter of your choice, instead of peanut butter.

  • Add 1/4 cup chopped nuts to the mixture.

    Add 1/4 cup shredded coconut to the mixture.

  • Add 1/4 cup pumpkin seeds or sunflower seeds to the mixture.

  • Add 1 Teaspoon each of pumpkin seeds, sunflower seeds and sesame seeds to the mixture.

Dessert, Dairy Free, Egg Free, Mix, Snacks, Vegan, VegetarianRenata RichardsonChocolate PB Rice Cake Crumble Snack, Brain Health, Heart HealthComment