@josie.marc: 🍫🍫 Ingredients 5-6 plain rice cakes @crispyminis caramel chocolate chip flavour 300g soft Medjool dates (or soak dates in hot water for 10–15 minutes, then drain) 3 tbsp creamy peanut butter (or almond butter) 150 g dark chocolate (70% sugar-free), melted Flaky sea salt Instructions Crush the rice cakes into small pieces. Blend or mash the soaked dates with the peanut butter until a sticky paste forms. Fold in the crushed rice cakes and mix well with your hands until everything is evenly coated. Press the mixture firmly into a parchment-lined square container or loaf pan. Pour the melted chocolate over the top and spread evenly. Finish with a pinch of flaky sea salt. Refrigerate for 1–2 hours, then slice into bars or squares. 💡 Store in the fridge for up to a week (if they last that long).

_josieem

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Wednesday 05 August 2026 22:13:00 GMT