Rice cakes stacked on top of each other on a rustic wooden table

Peanut Butter Cup Rice Cakes

Rice cakes are my saving grace when I am experiencing digestive issues, as they are light, not fried, easy to digest, and full of soluble fiber. And, the one aspect of rice cakes that turns some people away from them is actually my favorite feature of them – they are relatively flavorless. 

You may be wondering why I like this about them, especially since some people describe them as "styrofoam discs," but the beauty of not having much flavor is that they can take on the flavor of any topping you add to it.

A tasty little dessert that agrees with my Crohn's

The list is essentially endless as to what you can put on your rice cakes. Whether you are craving sweet or savory, these crispy portable delights are the perfect vessel for virtually any topping from mashed avocado to hummus to chocolate. Which brings me to this recipe that I am super excited to share... peanut butter cup rice cakes. 

Just like any other type of rice cake variation, this recipe is simple yet packed with flavor, and you can mix and match additional toppings to add variety. I am a fan of keeping these in the refrigerator for when I need a quick afternoon snack, but they are also easy enough to make and enjoy almost immediately.

Serves 2

Peanut butter cup rice cakes ingredients

  • 2 brown rice cakes
  • 2 tbsp. peanut butter (or substitute with another nut butter or nut-free alternative of choice)
  • 4 tbsp. dark chocolate chips (or Enjoy Life brand for a dairy-free option)
  • 1 tsp. coconut oil
  • 1 pinch of flaky sea salt (for garnish)

Peanut butter cup rice cakes directions

  1. Spread the peanut butter (or nut butter that works for you) evenly across the top of each rice cake.
  2. Place your chocolate and coconut oil into a small bowl and microwave in two, 30-second increments, being sure to stir in between so that the chocolate and coconut oil are fully incorporated.
  3. Pour the melted chocolate on top of each rice cake.
  4. Top with flaky salt and place in the freezer for 10 minutes. Once the chocolate has hardened, eat and enjoy!

Crohn's and ulcerative colitis recipes

When it comes to cooking with IBD, we're all working from a different set of ingredients. Food sensitivities and dietary restrictions vary greatly from person to person, and there is no one diet recommended for Crohn's or ulcerative colitis. Check out our full list of recipes for more ideas – all from people who cook, eat, and live with IBD!

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Nutrition facts

Per Serving

  • calories: 214
  • carbohydrates: 20.2g
  • cholesterol: 0mg
  • potassium: 104mg
  • protein: 5.5g
  • saturated fat: 6.2g
  • sodium: 91mg
  • sugars: 9.5g
  • total fat: 14.6g

Disclaimer: InflammatoryBowelDisease.net does not provide any express or implied warrant toward the content or outcome of any recipe.

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