Double Choc Raspberry Rice Cakes

• 6 buckwheat rice cakes
• 1/2 cup sugar-free dark chocolate, melted
• 2 scoops Nuzest Clean Lean Protein Rich Chocolate
• 6 tsp almond or hazelnut butter
• 1 cup yoghurt

Toppings:

• Fresh raspberries
• Manuka honey
• Chopped nuts or seeds of choice

1. Make the chocolate layer: Mix the melted chocolate with 1 scoop of Clean Lean Protein until smooth. Spoon approximately 1 tablespoon onto the centre of each rice cake. Place on a lined tray and freeze for 8 minutes.
2. Make the yoghurt layer: Mix the yoghurt with the remaining scoop of Clean Lean Protein until smooth and creamy.
3. Assemble: Spoon 1 teaspoon of nut butter over the chocolate layer on each rice cake, followed by approximately 1 tablespoon of the yoghurt mixture. Top with fresh raspberries and chopped nuts or seeds.
4. Set: Freeze for another 8 minutes, or slightly longer for a firmer, more frozen yoghurt texture. Finish with a drizzle of Manuka honey and enjoy.

Note:

These are best enjoyed fresh once set. They’re not ideal for long-term freezer storage, as the texture of the rice cakes may change.