| Prep Time | 3 Minutes |
| Cook Time | 1 Minute |
| Passive Time | 20 Minutes |
| Servings |
Cakes
|
Ingredients
- 12 Lightly Salted Rice Cakes
- 100 g Belgian White Chocolate (Feel free to add 1 tsp of coconut oil to help the melting)
- 1/2 Scoop Protein (Optional)
Ingredients
|
|
Instructions
- Break the chocolate pieces into small chunks into a bowl
- Add the tsp of oil and protein if using them
- Melt the chocolate in a microwave for 45 seconds on medium heat (keep an eye on it so it doesn't burn - if not melted, pop back in for 15 - 20 seconds incrementally)
- Once melted, spread across rice cakes using a table knife
- Pop rice cakes in the fridge and allow to the chocolate to cool for 15 - 20 minutes
- Enjoy!
Recipe Notes
Nutritional Info
Per Rice Cake:
Cal: 76 | Carb: 10.9g | Pro: 1.2g | Fat: 2.8g
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