Chocolate Peanut Butter Raspberry Rice Cakes
If you’re trying to lose weight, improve your blood sugar levels, or just eat a healthier diet, I am a dietitian here to tell you that you do not need to avoid sweets. There’s certainly room for your favorites in small doses. That being said, sometimes a healthier alternative can be enough to satisfy your sweet tooth. Enter these Chocolate Raspberry Rice Cakes. They’re lower in sugar, and higher in protein and fiber to improve fullness and prevent blood sugar spikes. They’re super easy to make, so you can whip one up whenever the sweet craving hits. They’re salty and sweet, crunchy and creamy. You need to make these asap.
Chocolate Peanut Butter Raspberry Rice Cakes
Serves 1
Ingredients:
1 rice cake
peanut butter (~1-2 tablespoons)
plain greek yogurt (~1/4 cup)
frozen raspberries (~1/4 cup)
dark chocolate chips (~3 tablespoons)
coconut oil (~1 tsp)
*Quantities are a rough estimate — use however much you would like!
Instructions:
Spread peanut butter on rice cake, followed by Greek yogurt.
Add frozen raspberries on top of Greek yogurt.
Add dark chocolate chips and coconut oil to a small microwave bowl. Microwave in 30 second increments, stirring in between until chocolate is completely melted.
Pour melted chocolate on top of frozen raspberries, trying your best to coat the entire top.
Place rice cake in the fridge for a few minutes or until chocolate is hardened.
