Peanut Butter Cup Rice Cake

INGREDIENTS

• 1 rice cake
• 2 Tbsp PBfit Classic
• 1 1/2 Tbsp water or milk
• 2 Tbsp dark chocolate chips
• 1 pinch flaky sea salt optional for garnishing

DIRECTIONS

1. 1

   In a small bowl, mix PBfit Classic with water until smooth and creamy.

2. 2

   Spread the prepared PBfit evenly over the top of a rice cake.

3. 3

   In a separate microwave-safe bowl, combine the chocolate and coconut oil. Microwave in two 30-second intervals, stirring in between until fully melted and smooth.

4. 4

   Spread the melted chocolate evenly over the PBfit layer on the rice cake.

5. 5

   Sprinkle with flaky salt.

6. 6

   Place the rice cake in the freezer for 10 minutes, or until the chocolate is set.

7. 7

   Once solidified, remove from the freezer and enjoy!

8. 8

   Enjoy your Peanut Butter Cup Rice Cake!