Banana Almond Butter Rice Cakes
15min
0min
4
285
Chef's Note
For a more complex flavor profile, try toasting the rice cakes lightly before adding toppings. You can also substitute the honey with maple syrup for a different sweetness profile. If preparing ahead of time, add the banana slices just before serving to prevent browning.
Tags
Ingredients
8 medium rice cakes
1/2 cup almond butter
2 medium ripe bananas
2 tablespoons honey
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1 tablespoon chia seeds
2 tablespoons dark chocolate chips
Instructions
- 1
In a small bowl, mix 1/2 cup of almond butter with 2 tablespoons of honey, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of sea salt until well combined.
- 2
Slice 2 medium bananas into 1/4-inch thick rounds.
- 3
Arrange 8 rice cakes on a serving plate.
- 4
Spread about 1 tablespoon of the almond butter mixture onto each rice cake.
- 5
Top each rice cake with 3-4 banana slices, arranging them in a single layer.
- 6
Sprinkle 1 tablespoon of chia seeds evenly across all rice cakes.
- 7
Melt 2 tablespoons of dark chocolate chips in a microwave-safe bowl in 15-second intervals, stirring between each interval until fully melted (about 30-45 seconds total).
- 8
Using a spoon, drizzle the melted chocolate over the rice cakes.
- 9
Allow the chocolate to set for about 5 minutes before serving, or place in the refrigerator for 2 minutes to speed up the process.
Nutrition Information (per serving)
285
7g
32g
15g
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