Recipe by Teri-Ann Carty
Ingredients:
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90 grams 75% dark chocolate
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1/2 cup almond butter
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1 tbsp maple syrup
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Pinch sea salt
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Jam of choice
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Flaky sea salt
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4 square thin rice cakes
Directions:
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Melt chocolate in the microwave in 30 second increments until smooth.
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In a bowl combine almond butter, maple syrup and protein powder. The mixture will be thick.
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Smear 1/2 of the almond butter mixture on first rice cake. Top with second rice cake and smear jam on the second one. Top with third rice cake and the remaining almond butter. Top with final rice cake and dunk into melted chocolate.
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Place onto a parchment lined plate in the freezer for 3 minutes.
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Remove from the freezer and sprinkle with flaky sea salt. Place back in the freezer for 30 minutes.
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Use a sharp knife to cut in half and enjoy!
If you try this recipe, let us know! Don’t forget to tag your photo with @botanicahealth on Instagram. We love seeing your creations! Be well, friends!