Original video by @feelgoodfoodie — all credit to the creator.

3 Fun Rice Cake Snacks with Strawberries

Name: 3 Fun Rice Cake Snacks with Strawberries
Ingredients: 3 round rice cakes (coarsely crumbled); ¾ cup dark-chocolate chips; 2 Tbsp peanut butter; 2 Tbsp crushed peanuts; 2 Tbsp freeze-dried strawberries; 2 tablespoons chocolate chips; 1 rice cake; 1 Tbsp pistachio butter; 4 strawberries (diced); 1 Tbsp crushed pistachios; 1 round rice cake; 3 tablespoons cottage cheese; 1 teaspoon honey (plus extra for drizzling); 2 strawberries (thinly sliced); ⅛ tsp lemon zest (finely grated)

Three quick rice cake snacks that turn a plain crisp into dessert: chocolate-peanut bark shards, a pistachio-topped Dubai chocolate rice cake, and a honeyed cottage cheese round layered with fresh strawberries. Each comes together in minutes with no baking required.

rice cakesstrawberriesno-bakesnackchocolate

Ingredients

For the chocolate peanut rice cake bark

3round rice cakes · coarsely crumbled
¾ cupdark-chocolate chips
2 Tbsppeanut butter
2 Tbspcrushed peanuts
2 Tbspfreeze-dried strawberries

For the Dubai chocolate rice cake

2 tablespoonschocolate chips
1rice cake
1 Tbsppistachio butter
4strawberries · diced
1 Tbspcrushed pistachios

For the strawberries & cream rice cake

1round rice cake
3 tablespoonscottage cheese
1 teaspoonhoney · plus extra for drizzling
2strawberries · thinly sliced
⅛ tsplemon zest · finely grated

Steps

1
Chocolate peanut rice cake bark: Line a small sheet pan or dinner plate with parchment.
2
Melt the dark-chocolate chips in the microwave in 20-second bursts, stirring each time, until smooth; stir in the peanut butter.
3
Fold the rice-cake crumbs into the warm chocolate until coated.
4
Spread the mixture ¼-inch thick on the parchment, then sprinkle the peanuts and freeze-dried strawberries over the top, pressing lightly so they stick.
5
Chill in the fridge or freezer until firm, about 20 minutes, then break into bark-style shards. Store chilled up to one week.
6
Dubai chocolate rice cake: Line a small dessert plate with parchment.
7
Melt the chocolate chips in the microwave in 20-second bursts, stirring each time, until smooth, then pour onto the parchment in a small circle.
8
Press the rice cake into the melted chocolate until evenly coated, then chill in the fridge or freezer until firm, about 20 minutes.
9
Flip the rice cake and spread the pistachio butter on the side without chocolate.
10
Top with the diced strawberries and crushed pistachios.
11
Strawberries & cream rice cake: In a small bowl, stir the honey into the cottage cheese until just combined.
12
Spread the mixture evenly over the rice cake.
13
Layer the strawberry slices on top, letting them overlap like roof shingles.
14
Add the lemon zest and a drizzle of honey, and serve right away for maximum crunch.

Creator's notes

Made with Lundberg rice cakes. The Dubai chocolate rice cake is inspired by @wellnessbylaila. The bark recipe's ingredient list calls for crushed peanuts, though the original instructions say to sprinkle almonds on top.

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