Chocolate rice cakes with peanut butter & date caramel

Vegan desserts Vegetarian
Total: 1 hr 35 min. | Active: 25 min.
vegan, lactose-free, gluten-free

The perfect afternoon snack to beat the notorious 3 pm slump! These rice cakes are the ultimate combination of devilishly creamy and wonderfully light. The natural sweetness of the dates goes together with the salty peanut butter to create a delicious date caramel. Topped with crisp chocolate, this snack is guaranteed to satisfy any craving.

Recipe by:
LAUREN - Food Photography Academy

Ingredients

for 8 pieces

To soak the dates
12  Medjool dates
  water, boiling
Date caramel
4 tbsp peanut butter
1 dl water, boiling
½ tsp sea salt
Rice cakes
8  rice cakes
80 g salted peanuts, coarsely chopped
Chocolate
200 g dark chocolate, finely chopped
a little  sea salt

How it's done

To soak the dates

Place the dates in a small bowl, pour over the boiling water so that the dates are just covered with liquid, soak for approx. 10 mins.

Date caramel

Drain the soaked dates, place in a blender. Add the peanut butter, water and fleur de sel, blitz on the highest setting until you have a caramel-like mixture.

Rice cakes

Spread the date caramel on top of the rice cakes. Sprinkle half of the peanuts on top.

Chocolate

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, stir until smooth, transfer to a smaller bowl if necessary. Dip the rice cakes into the chocolate with the date caramel side facing down, turn over, place on a wire rack. Sprinkle with the remainder of the peanuts and fleur de sel, allow to set in the fridge for approx. 1 hr.

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