Chocolate PBJ Rice Cakes
Cakes & Cupcakes
Chocolate
Rice
Ingredients:
- 4 (approx. 100 g) pieces rice cakes
- 64 g (4 tbsp) peanut butter
- 40 g (2 tbsp) strawberry or raspberry jam
- 170 g (1 cup) chocolate chips
- 18 g (2 tbsp) peanuts or sprinkles
Equipments:
Features:
20 minutes or less
Gluten-Free
Soy-Free
Oil-Free
Refined Sugar-Free
Nutrition:
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Refrigerate the topped rice cakes for the full 10-15 minutes before dipping — this firms up the peanut butter and jam so they don't smear or mix into the melted chocolate.
Instructions:
- Spread and Chill: Spread 16 g (1 tbsp) peanut butter and 10 g (½ tbsp) jam onto each of the 4 rice cakes. Place on a parchment-lined tray and refrigerate for 10–15 minutes so the toppings firm up slightly before dipping.
- Melt the Chocolate: Add 170 g (1 cup) chocolate chips to a microwave-safe bowl. Microwave in 15–20 second intervals, stirring between each, until completely smooth.
- Dip and Coat: Drop each rice cake into the melted chocolate, coating completely. Lift out with a fork and let excess drip off. Place on fresh parchment paper.
- Add Toppings and Set: Immediately sprinkle with 18 g (2 tbsp) peanuts or sprinkles before the chocolate sets. Refrigerate until fully set, about 15–20 minutes.
Notes: Refrigerate the topped rice cakes before dipping so the peanut butter and jam don't slide off in the chocolate. Work quickly when sprinkling toppings — the chocolate sets fast.
Storage: Store in an airtight container in the fridge for up to 5 days or the freezer for up to 1 month. Great as a make-ahead snack.
Swaps: Use almond butter or sunflower seed butter instead of peanut butter. Swap jam for date paste for a refined sugar-free version. Use dark or white chocolate depending on preference.
Tips: Add 1 tsp coconut oil to the chocolate while melting for a thinner, glossier coating. Use a fork to dip and drain excess chocolate cleanly.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The peanut butter adds richness and a deep, nutty backbone. The strawberry or raspberry jam adds bright sweetness and a pop of color. The chocolate chips adds rich, deep chocolate flavor. The pieces rice cakes adds a neutral, hearty base that soaks up the surrounding flavors.
Chocolate PBJ Rice Cakes
Ingredients:
- 4 (approx. 100 g) pieces rice cakes
- 64 g (4 tbsp) peanut butter
- 40 g (2 tbsp) strawberry or raspberry jam
- 170 g (1 cup) chocolate chips
- 18 g (2 tbsp) peanuts or sprinkles
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The peanut butter adds richness and a deep, nutty backbone. The strawberry or raspberry jam adds bright sweetness and a pop of color. The chocolate chips adds rich, deep chocolate flavor. The pieces rice cakes adds a neutral, hearty base that soaks up the surrounding flavors.
Prep:
Refrigerate the topped rice cakes for the full 10-15 minutes before dipping — this firms up the peanut butter and jam so they don't smear or mix into the melted chocolate.
Instructions:
- Spread and Chill: Spread 16 g (1 tbsp) peanut butter and 10 g (½ tbsp) jam onto each of the 4 rice cakes. Place on a parchment-lined tray and refrigerate for 10–15 minutes so the toppings firm up slightly before dipping.
- Melt the Chocolate: Add 170 g (1 cup) chocolate chips to a microwave-safe bowl. Microwave in 15–20 second intervals, stirring between each, until completely smooth.
- Dip and Coat: Drop each rice cake into the melted chocolate, coating completely. Lift out with a fork and let excess drip off. Place on fresh parchment paper.
- Add Toppings and Set: Immediately sprinkle with 18 g (2 tbsp) peanuts or sprinkles before the chocolate sets. Refrigerate until fully set, about 15–20 minutes.
