Baking & Sweets

Choco Jammy Rice Cakes

Viral Choco Jammy Rice Cakes with nut butter, homemade jam and cacao.
Serves
2
Prep in
10 minutes
Cooks in
10 minutes

The original version of this is fine but rice cake, nut butter, chocolate & fruit is a whole lot of relative carbohydrate abundance with limited protein.

There is some protein in peanut butter but not enough to balance the other elements for long lasting satiety & blood sugar balance. So if opting for this as a regular sweet tooth fix snack you wanna switch things up - choose a high un-roasted cacao content chocolate, increase that protein element, switch to a tarter fruit option & the energy you gain lasts longer, you feel more satisfied & your metabolic regulation is far more smooth sailing rather than turbulent tempest.

You can make these individually in silicone muffin cases or as 1 in a mini cake tin.

Key Facts

  • High in protein
  • Low in carbs
  • Nutritionally balances
  • Healthy treat

Ingredients

  • 72, 90 or 100% cacao Ombar Chocolate or Nourish & Glow ceremonial cacao.
  • 1/2 cup of berry jam
  • 2 wholegrain rice cakes (I get mine from Biona Organics)
  • 1 tbsp nut butter of choice or tahini
  • 1 tbsp raw cacao nibs

Preparation

01

Melt your chocolate/cacao in a bowl over a pan of simmering water. In a separate bowl crush up your rice cakes & mix with the nut butter/tahini.

02

In a separate bowl crush up your rice cakes & mix with the nut butter/tahini.

03

Add 1/2 of your chocolate to the base of your mould(s), spoon in the rice cake mix & squish down. Then add your layer of jam followed by the rest of the chocolate before sprinkling on the cacao nibs.

04

Set in the freezer for 45 minutes before turning out.

Will keep frozen for 3 months.

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About me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

Phoebe holding a tray of roasted vegetables