Chocolate Rice Cake Bark

Serves -
Prep Time 10 min
Chill Time 30 min


  • 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

  1. Using a microwave or double boiler, melt together chocolate chips and coconut oil. Stir until smooth.
  2. Mix in nut butter and Black Magic Latte.
  3. Crumble up rice cakes and mix them in. Keep stirring until everything is combined.
  4. Transfer to a parchment-lined baking sheet or plate. Spread evenly. Top with more Black Magic Powder.
  5. Keep in the fridge for 30 minutes to harden.
  6. Break apart and enjoy! Store any leftovers for 2-3 days in the fridge.