To celebrate Valentine's Day, I've created a super simple bake that doesn't need baking at all.
Why not set aside 5 minutes to jazz up some rice cakes to celebrate this annual day of LOVE!
If you'd like to support us in donating to The British Heart Foundation, use this following fund raising link here - https://www.justgiving.com/fundraising/saffron-walden-puregym2?utm_source=offline&utm_medium=qrcode&utm_term=0535c8425beb404b8bf3eabca9f43869
And now for the recipe:
Calories and Macronutrients*: Per Rice Cake
Calories: 174
Carbohydrates: 25g
Fats: 7g
Protein: 1g
*approximate
Ingredients:
(Makes x4)
x4 rice cakes - I use caramel flavoured rice cakes
40g 70% dark chocolate
8g sugar sprinkles - 'hundreds & thousands'
3g Mini Marshmallow's (optional)
20g fruit hearts by "The Fruit Factory" (https://thefruitfactory.co.uk/products/fruit-hearts-strawberry)
Method:
Divide the measured dark chocolate into chunks and place in a heat proof bowl. You can either melt the chocolate in a microwave or over the hob:
For the hob, boil water in a hot pan and place the heat resistance bowl with the chocolate over the simmering pot ensuring no boiling water spills from the pan. Use a silicone spoon to stir the chocolate until melted thoroughly.
If using a microwave, use a medium heat setting to melt the chocolate at 20 second intervals strirring after each. Keep a close eye as it will likely be melted within 1 minute of this. Stir continuously to ensure no lumps are formed.
Remove the rice cakes from the packet and place on a flat surface.
Use a silicon spatula to spread the melted chocolate on the top surface of the rice cakes, you may even wish to dip them or use a fork to splatter chocolate over the top - be creative with coating the melted chocolate!
Sprinkle the hearts and optional marshmallows on the rice cakes and allow to cool
Store in an air tight container to ensure they don't get too soft when exposed to the air. Consumed within 3 days.
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