Nut Butter rice cakes

November 24, 2025

Cooking Time

5 mins

Chill Time

Calories

180–220 per serving kcal

Ingredients

4 Products

Ingredients

3-4 plain rice cake
250 g of AOF Strawberry Shortcake Cashew Butter
2 tbsp crushed peanuts
250 g of melted dark chocolate
1 wooden stick (optional but fun!)

Cashew Butter: Strawberry Shortcake - 250 g

Rs. 699.00

Description

Light, crunchy, and irresistibly sweet — these Nut Butter Rice Cake Pops taste like dessert but feel perfect for everyday snacking.
Each bite brings together our fruity Strawberry Shortcake Cashew Butter, the satisfying crunch of roasted peanuts, and a silky drizzle of dark chocolate on top. Freeze them for a few minutes and you’ll get that dreamy contrast: a crisp outer shell with a soft, creamy center.
They’re easy to make, deliciously fun to eat, and ideal for mid-day cravings, post-workout bites, or those late-night sweet-tooth moments. Perfect little treats that deliver flavour and feel-good satisfaction.

Steps to prepare Nut Butter rice cakes

1. Prep the Base
Insert a stick into the centre of a plain rice cake to turn it into a fun rice-cake pop.

2. Coat with Cashew Butter
Spread a generous layer of Strawberry Shortcake Cashew Butter over the entire rice cake.

3. Add the Crunch
Cover the whole cashew-butter-coated rice cake with crushed roasted peanuts for a fully crunchy layer.

4. Seal with Chocolate
Drizzle melted dark chocolate over the top to lock in the flavours and add a rich finishing touch.

5. Freeze
Place on a tray and freeze for a few hours, or until completely set and firm.

6. Enjoy
Bite into the perfect mix of crisp, creamy, fruity, peanutty, and chocolatey goodness!

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Ingredients

Description

Steps to prepare Nut Butter rice cakes

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