Rice Cake Snack Cakes
For an extra crispy crunch, swap out toast and for rice crackers. You can make a sweet snack with rice crackers, peanut butter, banana slices, blueberries, and coco nibs. If you don’t have cocoa nibs you can sprinkle them with cinnamon, unsweetened coconut, chia seeds, mini chocolate chips, flax seeds or sunflower seeds. Remember to make the toppings and nut butter only 2 Tbls so you don’t over do it on the calories.
1 pack Sprouts Brand Organic Brown Rice Cakes
Greek Yogurt with Pistachios & Honey:
- 1 cup Greek yogurt
- ¼ cup pistachios, shelled
- ¼ honey, drizzled
Directions: Evenly distribute yogurt between 5 rice cakes. Top with pistachios and drizzle with honey.
Cucumber, Cream Cheese & Olives:
- 4 oz cream cheese
- ½ medium-size cucumber, thinly sliced
- 2 oz Sprouts Brand medium ripe black olives
- 1 tbsp extra virgin olive oil, drizzled
- Pinch sea salt
Directions: Evenly distribute cream cheese between 5 rice cakes. Top with very thinly sliced cucumbers and sliced olives. Add a drizzle of olive oil to each rice cake and a pinch of salt
Melted Chocolate, Berries & Sea Salted Dates:
- 15 pitted Medjool dates
- Filtered water
- 2 tbsp butter
- 3 tbsp cocoa powder
- ½ teaspoon vanilla extract
- 2 tbsp honey
- 1 cup fresh berries – raspberries, strawberries, blueberries, blackberries, etc.
- Pinch sea salt or sea salt flakes
Directions: Add Medjool dates to a small bowl. Barely cover with water and let soak for 15 minutes. After they’ve soaked, add soft Medjool dates to a food processor or blender and pulse until it forms a chunky paste. If needed, add 2-3 tbsp of the date soaking water to help blend.While the dates are soaking, in a small saucepan over medium heat, add butter, cocoa powder, vanilla extract and honey. Heat until melted and fully combined, stirring occasionally. Chocolate is done when mixture is smooth and shiny. Remove from heat and set aside.Evenly distribute the date paste over 5 rice cakes. Top with drizzled melted chocolate, fresh berries and a pinch of sea salt.