Chocolate Rice Cake Bark
Serves -
Prep Time 10 min
Chill Time 30 min
Ingredients
- 1 cup of non-dairy chocolate chips
- 1 Tbsp coconut oil
- 1/4 cup almond butter (or any nut butter)
- 2 tsp Black Magic Latte + more for topping
- 3 rice cakes
With you, every step of the way
- Using a microwave or double boiler, melt together chocolate chips and coconut oil. Stir until smooth.
- Mix in nut butter and Black Magic Latte.
- Crumble up rice cakes and mix them in. Keep stirring until everything is combined.
- Transfer to a parchment-lined baking sheet or plate. Spread evenly. Top with more Black Magic Powder.
- Keep in the fridge for 30 minutes to harden.
- Break apart and enjoy! Store any leftovers for 2-3 days in the fridge.