Ingredients:

  • 8 plain brown rice cakes
  • 1/2 cup creamy peanut butter
  • 1/2 cup semi-sweet chocolate chips
  • 1 tbsp coconut oil
  • 1 pinch flaky sea salt

Instructions:

  1. Line a baking sheet with parchment paper and lay out the rice cakes in a single layer.
  2. Spread 1 tablespoon of peanut butter evenly across each rice cake, extending it almost to the edge.
  3. Combine semi-sweet chocolate chips and coconut oil in a microwave-safe glass bowl.
  4. Heat the chocolate mixture in 30-second bursts, stirring between intervals until smooth and glossy.
  5. Spoon the melted chocolate over the peanut butter layer of each cake, smoothing it to the edges.
  6. Immediately sprinkle a pinch of flaky salt over the wet chocolate.
  7. Place the tray in the refrigerator for 15 minutes until the chocolate shell is firm and set.