Chocolate Peanut Butter Raspberry Rice Cakes
This easy, single-serve dessert is proof that you don’t have to give up sweets to eat well. Built on a crunchy rice cake and layered with creamy peanut butter and Greek yogurt, it’s finished with tart frozen raspberries and a crisp chocolate shell that hardens perfectly in the fridge.
The combination of protein, healthy fats, and fiber helps make this treat more satisfying than a typical dessert, while still delivering that sweet-tart, crunchy-creamy contrast that keeps it on repeat. Best of all, it comes together in minutes and is easy to customize based on what you have on hand or what you’re craving.
Chocolate Peanut Butter Raspberry Rice Cakes
Serves 1
Ingredients:
1 rice cake
peanut butter (1-2 tablespoons)
plain greek yogurt (1/4-1/3 cup)
frozen raspberries (1/4 - 1/3 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 (or alternatively try a drizzle).
The chocolate will start to harden on the frozen raspberries, but you can also place the rice cake in the fridge for a couple minutes to fully harden the chocolate, if desired.