Recipe – Easy Rice Cake, Honey & Peanut Butter Treat
So The Raw Chocolate Company were kind enough to give me a big bag of chocolate vanoffe covered mulberry bits and I really wanted to use them for something so I decided to make something similar to the easy peasy rice crispy cakes I used to make as a child – only more nutritionally sound and a kinda healthy treat (I say kinda as it is rather sweet – so it is a treat.)
This is probably not diabetic friendly but if you are diabetic you will know.
|Mulberry bits (or chocolate chips) crumbled rice cakes|
|Peanut Butter and Honey|
Pour the peanut butter and honey into a pan and allow them to warm slightly, on a medium to low heat. Mix together until blended well (do not heat to boiling point you only want them melted so they can mix together easily).
Once fully blended take pan off the hob and add in your other ingredients. I recommend adding the chocolate chips or other bits first. Add the rice cakes last (or puffed rice), a bit at a time.
Once they are coated well (stick together relatively well), don’t think they won’t form bars, I thought mine were going to fall apart but they didn’t. Pour the mix into a tray, or if you are like me and could not find a tray anything that is square or rectangular in shape. I actually ended up using a small loaf tin. Line the tin with aluminium foil for easy removal later.
It looks something like above. Place in your fridge for an hour or more (I opted for 2 as I was not sure this was going to work).
Take it out of your fridge and turn it over and remove the tin foil. It should (all going well) look something like this.
As mine was in a bread tin it was quite thick but once sliced looked like this .
These are seriously moreish and even though they are sweet they have the added benefit of protein from the peanut butter. This has meant my blood sugar is not hiking up and down from a sugar high. If you use good quality honey you are adding extra nutrition, and use brown rice cakes not white.