My favorite sweet treat at the moment either for a snack or dessert with ONLY 4 INGREDIENTS! ❤️ Feel free to keep in your fridge for an easy grab and go treat!

*Note: all measurements for mini muffin tray, but you totally can do on parchment paper in clusters!*

1 whole dark chocolate bar (~3 oz, melted)

3 rice cakes, crushed

1/3 cup almond butter (or nut butter of choice)

1 raspberry per tin (~appx. 20 raspberries)

The recipe:

Crush up your two rice cakes, then break apart your dark chocolate bar so it’s easier to melt!

Place your chocolate in a microwave-safe bowl and microwave for 30 seconds, and if need in additional 15 second increments till melted. Make sure to stir in between to prevent the chocolate from congealing and becoming clumpy!

Add your crushed up rice cake to the melted chocolate bowl and stir to coat. Add in your almond butter and stir till completely combined.

In a muffin tray, use liners to make it easier to remove the bites. Once you have your liners in your muffin tray, scoop even amounts of the mix into each tin.

If you’re making clusters instead, on a flat tray or plate, line with parchment paper and scoop even amounts of the mixture onto the tray!

Top each tin with a raspberry and place in the fridge to harden for at least 30 minutes!

Then once they’ve hardened, enjoy!! xx