chocolate covered rice cake

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DIFFICULTY: EASY
TOTAL TIME: 30 MINUTES
SERVES: 6 RICE CAKES
MACROS:

LAYERED WITH CASHEW BUTTER, DARK CHOCOLATE CHIPS AND FLAKEY SEA SALT.

INGREDIENTS:

• 6 WHOLE-GRAIN RICE CAKES
• ½ CUP CASHEW BUTTER
• 1 TSP VANILLA EXTRACT
• ½ CUP VANILLA CREME PROTEIN POWDER
• ½ CUP NON-DAIRY MILK
• 2 DARK CHOCOLATE BARS
• ¼ CUP MINI CHOCOLATE CHIPS
• FLAKEY SEA SALT

DIRECTIONS:

1. MELT THE DARK CHOCOLATE BARS IN A BOWL IN THE MICROWAVE OR IN A DOUBLE BOILER. SET ASIDE.
2. IN ANOTHER BOWL, MIX TOGETHER THE CASHEW BUTTER, PROTEIN POWDER, VANILLA EXTRACT, AND NON-DAIRY MILK OF YOUR CHOICE. THE MIXTURE SHOULD BE SMOOTH AND SPREADABLE.
3. SPREAD THE CASHEW BUTTER MIXTURE ON TOP OF YOUR RICE CAKES. POUR ON MELTED CHOCOLATE. SPRINKLE THEM WITH MINI CHOCOLATE CHIPS AND FLAKEY SEA SALT. PLACE IN THE FREEZE FOR 20 MINUTES. 

try the vegan protein here >