[RECIPE] Peanut Butter Rice Cake Pops

This delightful Peanut Butter Rice Cake Pops recipe combines the crunchy texture of rice cakes with the creamy richness of peanut butter, all dipped in melted chocolate and adorned with decorative toppings.

Perfect for parties, special occasions, or as a fun cooking project with kids, these rice cake pops are as fun to make as they are to eat.

Ingredients

• 3 packets Biogen Peckish Much? Protein Choc-Coated Rice Cakes  
• ¾ cup peanut butter 
• ⅓ cup Coconut oil, melted
• ¼ cup liquid sweetener of your choice (such as honey, maple syrup, or agave)
• A pinch of salt (optional, to enhance flavour)
• Melted chocolate for dipping
• Shredded coconut
  

Biogen Protein Choc-Coated Rice Cakes are made with white and wholegrain brown rice, delivering 11,5g of protein in a serving. Available in a convenient snack pack, they are ideal for a protein boost, or simply when you’re feeling peckish.

Method

1. Start by crushing the rice cakes  until you have about 3 cups of crumbs. Transfer the crumbs to a large mixing bowl, ensuring you have enough room for mixing.
2. In a saucepan, gently melt together the peanut butter, coconut oil and liquid sweetener. Stir the mixture until smooth and well combined. If you find your peanut butter is unsalted, a pinch of salt can be added to balance the sweetness.
3. Pour the melted peanut butter mixture over the crushed rice cakes in the bowl. Stir everything together until the rice cake crumbs are fully coated. Press the mixture into the moulds of your choice. Heart-shaped moulds work wonderfully for a charming effect but feel free to use any shape you prefer.
4. Allow the moulded rice cake mixture to set, which typically takes about 40 minutes to an hour. For quicker setting, you can refrigerate them.
5. Once your rice cake pops are set and firm, melt the chocolate in a double boiler or in short bursts in the microwave. Dip each pop into the melted chocolate, ensuring a good coating. Immediately sprinkle your choice of decorations, such as dried rose petals or shredded coconut, onto the chocolate before it sets.
6. Allow the chocolate to harden, either at room temperature or in the refrigerator if you’re in a hurry.

Author: Pedro van Gaalen

When he’s not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He’s worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.