Paleo Rice Cake with Peanut Butter
Satisfy your sweet tooth and stay on track with this delectable Paleo Rice Cake with Peanut Butter, a wholesome snack packed with texture and flavor! This easy, no-bake recipe features puffed rice coated in a blend of melted coconut oil, honey, and vanilla for a crisp, naturally sweet base. It's topped with creamy almond butter, a sprinkle of chopped nuts, pumpkin seeds, and a dash of cinnamon for added crunch and warm spice. Perfectly portioned into squares, this paleo-friendly treat is ready in just 25 minutes of prep and chilling time. Whether you’re meal-prepping for the week or seeking a nutritious dessert alternative, these rice cakes are versatile, gluten-free, and loaded with healthy fats and protein. Make these irresistibly nutty bars your go-to snack for satisfying cravings the clean way!
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Recipe Information
Ingredients
- 2 cups puffed rice
- 1 tablespoon honey
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1 cup almond butter
- 0.5 cup mixed nuts, chopped
- 0.25 cup pumpkin seeds
- 0.5 teaspoon cinnamon
Instructions
Line an 8x8 inch baking dish with parchment paper.
In a small saucepan over low heat, melt the coconut oil and honey together. Once melted, stir in the vanilla extract.
In a large mixing bowl, combine the puffed rice with the melted coconut oil and honey mixture. Stir well to evenly coat the puffed rice.
Transfer the rice mixture to the prepared baking dish. Use a spatula to press the mixture down evenly and compactly.
In a small saucepan over low heat, gently warm the almond butter until it becomes a smooth and runny consistency.
Pour the warmed almond butter over the pressed rice mixture, spreading it evenly with a spatula or the back of a spoon.
Sprinkle the chopped nuts and pumpkin seeds evenly over the almond butter layer.
Dust the top with cinnamon to add a warm, spiced flavor.
Place the dish in the refrigerator for at least 1 hour to allow the almond butter to set and the bars to firm up.
Once set, remove the block from the dish using the parchment paper. Slice into 8 equal squares or as desired for serving.
Nutrition Facts
Calories |
2674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.2 g | 272% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10 mg | 0% | |
| Total Carbohydrate | 109.3 g | 40% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 36.6 g | ||
| Protein | 79.2 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 770 mg | 59% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2555 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
