These Rice Cake Strawberry Almond Butter Cups are my current favorite snack or sweet treat. I look a spin on the TikTok viral chocolate peanut butter cup and swapped peanut butter for almond butter and added strawberries for extra sweetness ♥️🍓 Strawberries are currently in season (hello summer) and are extremely flavorful so they were the perfect addition to this recipe. Strawberries are also jam-packed with vitamins like folate, potassium, and Vitamin C necessary for immune, heart, and skin health.
This is quick and easy recipe is made with just a handful of whole foods ingredients and will satisfy any chocolate craving. To make top brown rice cakes with almond butter, melted dark chocolate, strawberry slices, shredded coconut, and hemp seeds for a boost of heart healthy omega-3s. Freeze for 20-30 minutes and enjoy!
Rice Cake Strawberry Almond Butter Cups
Prep Time: 5 minutes Freeze Time: 20-30 minutes
Ingredients Per Rice Cake:
2-3 squares of dark chocolate or 2 Tbsp dark chocolate chips
1/4 tsp coconut oil (optional)
1-2 Tbsp almond butter
2-3 large strawberries, sliced
Sprinkle of shredded coconut
Sprinkle of hemp seeds
Cinnamon (optional)
Pinch of sea salt (optional)
Instructions:
Place the chocolate and coconut oil (if using) in a bowl and microwave until chocolate is melted and smooth.
Spread a layer of almond butter on a rice cake and pour melted chocolate on top, spreading it out with a spoon.
Add sliced strawberries on top of chocolate, covering the whole surface.
Sprinkle with shredded coconut, hemp hearts, cinnamon and sea salt (if using). Optional to add an extra drizzle of chocolate on top.
Place in the freezer for 20-30 minutes until firm.