Peanut butter and chocolate rice cakes
Ingredients: (serves 6)
6 salted rice cakes
30g peanut butter
80g dark chocolate, melted
Method:
Spread the peanut butter on each of the rice cakes.
Melt the chocolate in a large bowl and dunk the rice cakes in, ensuring you cover half of the rice cake (peanut butter side in first).
Place on plate and pop into the freezer for 10-15 minutes until the chocolate has set.
Store in an airtight container for up to 7 days.
Nutritional Information
111kcal
6.5g fat
9g carbohydrate
2g protein