Coffee Protein Rice Cakes

5
10 minutes

BOTANIKA BLENDS RECIPES

Ingredients

✔️ 100g dark chocolate
✔️ 1 tsp coconut oil
✔️ 1 scoop Botanika Blends Double Shot Iced Coffee Plant Protein
✔️ Rice cakes (as many as your chocolate mixture will coat)
✔️ White chocolate, melted (optional, for drizzling)

PLANT PROTEIN – DOUBLE SHOT ICED COFFEE

$49.95+

Crunchy, chocolatey and packed with coffee flavour? Say less. ☕🍫

If your 3pm sweet craving hits hard, these Protein Rice Cakes have your name on them. Made with our Double Shot Iced Coffee Plant Protein, they're ridiculously easy to make, loaded with rich chocolate and have the perfect crispy crunch. Keep a batch in the freezer for whenever those snack cravings strike.

Why You'll Love It

☕ Rich coffee and chocolate flavour
🍫 Crispy, crunchy and coated in chocolate
💪 Plant-powered protein boost
✨ Only a handful of ingredients
❄️ Perfect to keep in the freezer for an easy snack

Method

1. Melt the chocolate

Add the dark chocolate and coconut oil to a heatproof bowl. Microwave in 20-second bursts, stirring between each, until smooth and fully melted.

2. Mix in the protein

Stir through the Double Shot Iced Coffee Plant Protein until the mixture is smooth and well combined.

3. Coat the rice cakes

Dip each rice cake into the chocolate mixture, coating evenly. Place onto a lined tray or chopping board. If using, drizzle with melted white chocolate.

4. Freeze

Transfer to the freezer until the chocolate has fully set.

Frequently Asked Questions

Yes, just use a larger oven-safe bowl or split the mixture between two bowls, and add a few extra minutes to the bake time.
These are best enjoyed fresh, but you can assemble the rolls and keep them covered in the fridge, then bake fresh when you're ready.
Absolutely. Any chocolate you love works for the glaze, dark, milk, or white.
Yes. Stir it in gradually while the chocolate is smooth to keep the texture silky.
The bars should feel firm to the touch and hold their shape when sliced.
It helps create a smoother, glossier finish and makes the chocolate easier to slice once set, but you can leave it out if needed.

Yes, just use a larger oven-safe bowl or split the mixture between two bowls, and add a few extra minutes to the bake time.
Absolutely. Any chocolate you love works for the glaze, dark, milk, or white.
The bars should feel firm to the touch and hold their shape when sliced.

These are best enjoyed fresh, but you can assemble the rolls and keep them covered in the fridge, then bake fresh when you're ready.
Yes. Stir it in gradually while the chocolate is smooth to keep the texture silky.
It helps create a smoother, glossier finish and makes the chocolate easier to slice once set, but you can leave it out if needed.

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