Ingredients
Base Layer
- 8 rice cakes
- 10 medjool dates
- 3 tbsp peanut butter
Chocolate Layer
- 100 g dark chocolate (70% or above), melted
Instructions
- Add the rice cakes to a large bowl. Using your hands, crush until small.
- With a pair of scissors, chop the pitted dates into small pieces and add to the bowl with the rice cakes.
- Spoon in 3 heaped tbsps of peanut butter and mix well until combine. The mixture should come together nicely.
- Spoon the mixture into the 12 holes of a silicone muffin tray and press down firmly with your fingers. Place in the freezer for 30 minutes to set.
- In the meantime, melt the dark chocolate in the microwave for 30 seconds at a time stirring in between each 30 second interval. Once fully melted, top each rice cake cup with a layer of melted dark chocolate and place in the freezer or fridge until set.
Notes
Tips
- For added protein, feel free to add some protein powder to the base layer.
- For added protein and fat, add some nuts and seeds to the base layer.
- You could try using raisins or other dried fruit instead of dates.
Nutrition
Serving: 1 Serving | Calories: 152kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 0.3mg | Sodium: 21mg | Potassium: 239mg | Fiber: 3g | Sugar: 16g | Vitamin A: 33IU | Calcium: 22mg | Iron: 1mg
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