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Dada Chocolate Almond Sea Salt Rice Cakes
Ingredients: • 2 cups chocolate chips • 2 tbsp coconut oil • 1/4 cup creamy unsalted almond butter • 4 lightly salted rice cakes • 1/2 cup raw almonds • Flaky sea salt Instructions: Melt the chocolate with the coconut oil in 15-20 second increments in your microwave until completely smooth and glossy (or use a double boiler)! Add the creamy almond butter to the chocolate and mix until smooth. crumble your rice cakes into this choco-almond butter mixture. Then add raw almonds and mix. Transfer to a lined baking sheet, and pat down until VERY well packed and evenly distributed. Top with flaky sea salt. refrigerate for at least 30 minutes and there you have it, the DADA RICE CAKE. Keeps best in the fridge for 3-4 days (if you can make it last that long) enjoy Save this recipe for