Almond Joy Rice Cake Bark

While scrolling through Instagram, I saw the @dadaeats recipe for “The Dada Rice Cake.” I knew I had to make it! Her original recipe is amazing- sweet, rich chocolate combined with crunchy rice cakes and slightly salty peanut butter. After I made it a few times, I adjusted some of the ratios and decided to try a new flavor profile. I substituted almond butter for peanut butter and added toasted coconut flakes to make an Almond Joy inspired bark. I love eating this for a sweet treat after a meal or for a little snack!

Ingredients

3/4 cup semisweet chocolate chips

1/4 cup smooth almond butter

3 (60g) rice cakes

1/4 cup + 1 Tbsp coconut flakes, toasted

Salt (flakey is best)

Directions

Add chocolate chip and almond butter into a medium, microwave safe bowl. Heat until fully melted.

Break the rice cakes into small pieces, and add into the chocolate mixture. Combine with 1/4 cup toasted coconut flakes until the rice cakes are evenly coated with chocolate.

Spread in a thin layer onto a lined baking sheet. Sprinkle the remaining tablespoon of coconut and salt.

Freeze until set, about 30-45 minutes. Break into small pieces, and store in the refrigerator.

Enjoy!