Celebrate with an easy, no-bake, and absolutely delicious snack perfect for Valentine's or Galentine's Day. This recipe riffs off a popular concept, adding freeze-dried strawberries and sea salt to a chocolate-peanut butter rice cake mixture.
Melt the chocolate with the coconut oil in 15-20 second increments in your microwave until completely smooth and glossy (or use double boiler)! Add the creamy peanut butter to the chocolate and mix until smooth. Crumble your rice cakes into this choco - peanut butter mixture. Add the freeze dried strawberries and mix again. Transfer to a lined baking sheet, pat down until VERY well packed and evenly distributed. Top with more strawberries & flaky sea salt if desired. 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!
