Rice cakes with a peanut filling, covered in dark chocolate.
Is that even a thing? It really really should be. Even better, this recipe happened completely by accident. I was working on my recipe for homemade vegan twix bars (which is coming along splendidly by the way, look out for it in the upcoming days!) when I realised I had run out of a vital ingredient. By then I had already made the sauce, so I figured why not just spread it over a rice cake and cover it in melted chocolate. Sounds tasty enough, right?
One bite and I was sold. The richness of the peanut sauce combined with delicious dark chocolate and the crunchy texture brought in by the rice cakes, you have the perfect treat. Best part is that you only need 4 ingredients and about 30 minutes to whip it up, half of that time simply to let the chocolate set.
Quick, easy, healthy and delicious? Count me in.
If you are wondering why the chocolate looks a little “grainy” in my photos here, it is because I used this chocolate bar from Plamil with shelled hemp seeds. I simply adore the taste of it and they are by far the best vegan chocolate bars I’ve come across. It is completely free from sugar too! You can of course use any kind of dark chocolate instead, preferably make it vegan and sugar-free.
Because I am me, I served these with some chopped up fresh fruit and berries. The lightness of it really compliments the all-around richness of the dessert.
- 5 brown rice cakes
- 100 grams dark vegan chocolate (preferably sugar-free)
- 1 cup pitted dates
- 5 tbsp all-natural peanut butter
- 5 tbsp water
- 1/2 tsp vanilla essence
- 1/4 tsp Maldon salt
- We are going to start by covering one side of the rice cakes with melted chocolate. Grab a baking tray lined with parchment and place the rice cakes on to it. Break up slightly less than half the chocolate and melt it on low heat in a small pot. Spread a thin layer of melted chocolate on to each rice cake. Set aside the tray in the fridge until the chocolate has hardened.
- While that is cooling, make the peanut filling. This is done simply by placing all the ingredients into a food processor and run until you have a smooth paste. If necessary, add in another tablespoon or two of water to reach the desired consistency.
- Remove the tray from the fridge once the chocolate has cooled (shouldn’t take more than 10 minutes, tops). Flip the rice cakes over so that the side with chocolate is on the bottom. Spread a relatively thick layer of the peanut filling on to each rice cake. Melt the remaining chocolate and pour over the rice cakes. Grab a spoon and make sure to get it evenly on the sides as well, so that the entire rice cake is covered. Repeat for the remaining cakes and transfer to the fridge.
- Give them another 10 minutes or so for the chocolate to harden completely. After that, dig in!
I recommend you store them in the fridge until you want to eat them. They should hold nicely for at least 1 week, maybe longer. This makes a reasonably small amount, so odd’s are you won’t have any left-overs. You can easily double or even triple the recipe if you want to make more.