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Easter Chocolate Rice Cakes

with Collagen Beauty Caramel
Gluten Free
recipe-difficulty
Easy peasy
recipe-serves
25
ready-in
60 mins
Easter Chocolate Rice Cakes

Move over Christmas Crack, this Easter special is the ultimate upgrade. Think crunchy rice cakes smothered in dark chocolate, nut butter, and pastel mini eggs - plus Collagen Beauty Caramel for added skin support and flavour. Easy to prep and store for days, they’re your new fridge favourite (and perfect for the festivities!).

Treats + Desserts
Modern Wellness Cuisine

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Collagen Beauty Caramel
Collagen Beauty Caramel

Collagen Beauty Caramel

Skin, Hair, Nails + Gut
Pantry Items
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  • 12 oz chocolate buttons
  • 6 oz white chocolate cooking chocolate
  • 2 tbsp coconut oil
  • 2 tbsp Collagen Beauty Caramel
  • 2 oz nut butter, melted (we used peanut)
  • 5 unflavored rice cakes
  • Pinch of sea salt
  • 6 oz blanched hazelnuts
  • 12 oz mini pastel-colored Easter eggs, some whole, some roughly chopped.

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Collagen Beauty Caramel
Collagen Beauty Caramel

Collagen Beauty Caramel

Skin, Hair, Nails + Gut
  • Melt the chocolate with the coconut oil (we used a double boiler method).
  • In a separate bowl, melt the white chocolate over low heat as it is very sensitive to moisture.
  • Add the nut butter, Collagen Beauty and salt to the chocolate and mix until smooth.
  • Crumble your rice cakes into the mixture, then add the nuts and mix until coated.
  • Transfer to a lined baking sheet, pat down until it’s packed very well and evenly distributed.
  • Sprinkle over the Easter eggs and press them down into the mixture.
  • Drizzle with white chocolate and Easter eggs, and refrigerate for at least 30 minutes to an hour or until set firm.
  • Cut or break into chunks.