Information
Prep: 10 mins | Chill Time: 30 minutes | Serves: 2–3 (makes 6 pieces) | Gluten Free (if rice cakes are GF) | Vegetarian
Ingredients list
- 6 mini rice cakes
- 3 tablespoons high-protein peanut butter
- 4–5 fresh strawberries, sliced
- 50g dark chocolate (70%), melted
- A pinch of pink salt
Method
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Prepare the base: Line a baking tray with parchment paper and arrange the rice cakes on it.
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Add the toppings: Spread a generous layer of peanut butter over each rice cake. Top with sliced strawberries.
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Drizzle with chocolate: Melt the dark chocolate and drizzle it over the strawberry-topped rice cakes.
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Finish and chill: Sprinkle with a pinch of pink salt and place the tray in the refrigerator for 30 minutes, or until the chocolate is set.
