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    Home » Recipes » Breakfasts

    Published: Nov 28, 2014 · Updated: Apr 18, 2022

    Chocolate Cranberry Toasted Rice Cakes

    Chocolate-Cranberry-Toasted-Rice-Cakes

    How many of you like snacking? I’m raising my arm high. How many of you are trying to reach for the healthier snack vs the junk food? I have both arms raised high. How about if I gave you the satisfaction of both? Putting arms down to await pending snackage.

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    Rice cakes are where it’s at when it comes to my snacking needs. They are light, crunchy, and when you buy the salt-free version then all the better for your daily sodium intake! I love topping my rice cakes in so many different ways! I put cream cheese, dill, and cucumber, peanut butter and a few dark chocolate chips, hummus and bell pepper strips, or one of my newest creations: Cranberry Chocolate Toasted Rice Cakes. Yup. It includes seasonal fruit AND chocolate!

    It satisfies my crunchy and chocolate cravings all at once without the cost of over doing it.

    Rice cakes are toasted on the stove, then slathered with chocolate peanut butter, dried cranberries, and topped with some slivered almonds.

    Don’t let your rice cakes be boring! Think outside the cake!

    Chocolate-Cranberry-Toasted-Rice-Cakes

    What are some of your favorite rice cake creations?

    Serves 1: Calories: 250, Fat:10g, Sodium: 130 mg, Carbs: 32g, Sugar: 11g, Protein: 6g

    You Need:

    2 unsalted rice cakes

    1 tbs of Skippy’s Dark Chocolate peanut butter

    1 ½ tbs of dried cranberries

    1 tbs slivered almonds

    Directions:

    In a small skillet turn heat on to medium

    Place both rice cakes on skillet until they are lightly browned on both sides (about a minute on each side)

    Spread dark chocolate peanut butter on rice cakes

    Top with cranberries and almonds!
    Enjoy your snack!

    Chocolate-Cranberry-Toasted-Rice-Cakes

     

     *I am currently a member of the Hormel Foods Extended Blogger Program and 
    this post is part of my involvement in the Group. While Hormel Foods provides 
    me material and necessary resources to complete various activities, all 
    statements and opinions ( as always) in The Kitcheneer are my own

     

     

     

    « Turkey Cranberry Wrap & Broccoli Cheddar Soup
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    Reader Interactions

    Comments

    1. Connie Kelch says

      November 25, 2016 at 10:02 am

      These look super yummy!!

      Reply
      • Amanda says

        November 26, 2016 at 5:21 pm

        Thank you mom!!! ?

        Reply
    2. Kelsey @ Snacking Squirrel says

      November 30, 2014 at 12:36 pm

      rice caskes sophisticatedly delicious. well done!!

      Reply
    3. Ginny McMeans says

      November 28, 2014 at 5:28 pm

      How fun and simple. I bet this is great. P.S. I love Pusheen 🙂

      Reply
    4. Cookin Canuck says

      November 28, 2014 at 5:14 pm

      I'm a snacker, too. This is such a great way to dress up rice cakes!

      Reply
    5. ashley says

      November 28, 2014 at 4:02 pm

      I like rice cakes but sometimes they get a little too plain for me - this is a great idea to jazz them up!

      Reply

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    Hi! I'm Amanda. Nice to Meet You! TI am a full time systems engineer by day and recipe developer/food photographer by night (and weekends). My husband Jake and I live in Virginia. Favorite things are books, traveling, and coffee ☕️.

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