Ingredients
Scale
- ¼ cup dark chocolate chips, such as Enjoy Life Dark Chocolate Morsels
- ½ teaspoon coconut oil (optional) // see note
- 4 tablespoons peanut butter, such as Smucker's Natural Creamy Peanut Butter, divided
- 4 rice cakes, such as Lundberg’s Brown Rice Thin Stackers
- 2 tablespoons chopped salted peanuts (optional)
Instructions
- Place the chocolate chips (and coconut oil, if using) in a small microwave-safe bowl. Microwave in 20-second increments, stirring between each, until the chocolate is melted and smooth.
- Spread 1 tablespoon of peanut butter evenly on the top of each rice cake.
- Spoon 1 tablespoon of melted chocolate onto the peanut butter layer and spread evenly to coat. Sprinkle with optional chopped peanuts.
- Transfer the rice cakes to the freezer for 10-15 minutes, or until the chocolate solidifies.
- Serve right away, or store in a sealed container in the fridge for up to 3 days or in the freezer for up to 1 month. If stacking, place a piece of wax paper between each to prevent sticking. If frozen, let the rice cakes thaw for a few minutes at room temperature before eating.
Notes
Low FODMAP Serving: One serving of this recipe (1 rice cake) uses low FODMAP amounts of ingredients at the time of publication. Individual tolerance may vary, and low FODMAP servings may change. For more information on specific ingredients, please refer to the Monash FODMAP App or check out the "FODMAP Notes" section (above the recipe).
Coconut oil: Adding coconut oil to the melted chocolate is optional, but it can help the chocolate solidify faster in the freezer and make the melted chocolate a little easier to spread.
Nutrition Info: Nutrition facts are estimates (unless lab-tested) and can vary based on the specific ingredients and brands used. The estimates for this recipe were calculated using optional coconut oil and chopped peanuts.
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Category: Snack, Dessert
- Method: Microwave
- Cuisine: Low FODMAP