These Dark Chocolate secured Rice Cakes with products of the soil taste stunningly better than they look! The ideal blend of crunchy seeds, chewy natural product, fresh darker rice cakes and rich dull chocolate make for a flavorful sound tidbit.
What can be a superior method to eat a rainbow of various nourishments to guarantee you get a scope of nutrients and minerals from normal produce than these chocolate rice cakes? Reasonable for vegetarian, sans dairy, sans gluten, sans wheat and general sound weight control plans.
I love dull chocolate covered rice cakes yet unfortunately the ones in the shops for the most part utilize a high sugar chocolate. So I've re-made with 85% cacao extremely dim chocolate and covered with seeds and organic product.
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INGREDIENTS
- 4.4oz / 125g Dark Chocolate
- 12 Brown rice cakes
- 2 tbsp Sunflower Seeds
- 2 tbsp Raisins
- 2 tbsp Pumpkin Seeds
- 2 tbsp Goji Berries
- 2 tbsp Cacao Nibs
- 2 tbsp Mulberries
- 2 tbsp Shredded Coconut
- 2 tbsp Sesame Seeds
INSTRUCTIONS
- Chop the chocolate up and melt 3/4 in a bowl over hot water. Pick a bowl with a flat area that’s at least the size of a rice cake.
- Add the last 1/4 of the chocolate and stir off the heat until melted for easy tempering.
- Dip the rice cake in the chocolate to coat then sprinkle with the toppings.
- Place in the fridge for 10 mins to set and enjoy.
- Store the chocolate rice cakes airtight otherwise they may go soggy.
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