Rice cake hack

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Rice cake hack incoming! 💡

Use rice cakes as bases for no-bake slices. Why didn’t I do this earlier 😱?! This choc jam rice cake slice is easy to make, healthy and tastes AMAZING.

By @Chloeevegan

🍫Vegan, refined sugar-free, gluten-free and oil-free option.

Recipe:
Base:
- 5 Thick Rice Cakes
- 80g Dark Chocolate
- 1/4 Cup macr0mike Original Powdered Peanut Butter (10% off code: amb-chloee)
- 1/4 Cup + 2 Tbsp Oat Milk

Raspberry Chia Jam:
- 1 Cup Frozen Raspberries
- 2 Tbsp Chia Seeds
- 1 Tbsp Rice Malt Syrup
- 1 Tbsp Water

Top:
- 45g Dark Chocolate
- 1 Tbsp Coconut Oil (Omit for oil-free and add 20g dark chocolate instead)
- Pinch of Salt

1. To make the base: Melt chocolate in the microwave on 20-second increments, string between each, until melted. Mix with the powdered peanut butter and oat milk until smooth. Crumble in the rice cakes, mix and transfer to a lined baking tray. Press until even and set aside in the freezer.
2. To make the jam: Mash together all raspberry chia jam ingredients. Be patient, mixture will become jam-like. Spread on top of the base and set aside in the freezer.
3. To top: Melt chocolate and coconut oil in the microwave on 20-second increments, string between each, until melted. Pour over the jam and spread with a spoon. Sprinkle over salt and set in the freezer for 1-2 hours.
4. To serve: Slice and enjoy! Store in the fridge for 4-5 days or freezer for 1-2 weeks