Inspired by the ever inspiring Lillie Eats and Tells , (I mean does she make anything NOT yummy?!) After seeing her take on this Peanut Butter Rice Cake TikTok trend and knew I had to make my own version using Cocoa Bar In A Jar and what can I say? YUMMMM! This is a must make, easy, and macro friendly treat that is sure to hit the spot minus the sugar crash and burn. Here we go…
•Stir together, 12 grams of PB 2 powdered peanut butter, 2-3 TB water (may sub 1 TB of water with sugar free syrup or maple syrup for added sweetness). Spread mixture on two rice cake thins (I used Lundberg Thin Stackers here), top with 1 ounce of banana slices, and 5 grams of Cocoa Bar In A Jar PB Cup on each thin. Sprinkle with flaky sea salt and then freeze for 10 minutes to harden the chocolate. Then enjoy! Macros for two rice cake thins with all the toppings as listed: 185 calories/27c/5f/9p
Enjoy!
