I don’t know about you, but I am fiend for a snack. It gets to about 4 o clock every afternoon and my body is like ‘where’s the treats?‘ Since I go to the gym most nights after work, I like my afternoon snack to be filling but not as much as a meal. My training schedule at the minute includes a lot of cardio so too much food pre-training just makes me want to vomit. Nice.
Now, I love to live a balanced lifestyle. Quaratine for me was not really a huge weight gain, as I did workout from home and do a lot of walking, but I do feel like I want to cut back and get into a more healthier lifestyle where I don’t just sit eating and watching Netflix. When I first started going to the gym a few years ago, I was guided into the idea that a pre-workout snack was peanut butter and rice cakes. Let me tell you, it is not. I hated it. I always wanted something more satisfying and it just left me craving and ultimately overeating.
I’ve since realised that being prepared is key and let me introduce you to a similar but alternative to a peanut butter rice cake in the form of a bar! These go along a similar concept with a little added yum! They are slightly higher in calories than your typical peanut butter rice cakes, but I find that I gain more energy for my workout because they are a little denser. Adding a chocolate layer on top just curbs my afternoon sweet tooth and keeps my cravings at bay, ready to be fully focused on my workout.
Peanut Butter Rice Cake Bars
- 2 Cups Smooth Peanut Butter
- 5 Pitted Dates
- Pinch Salt (if peanut butter is unsalted)
- 3 Tbsp Coconut Oil (Melted)
- 1/2 Cup Puffed Rice
- 1/2 Cup Desiccated Coconut
- 200g Dark Chocolate (Melted)
- Toasted Coconut Flakes for Topping
- Line a square tin with baking paper.
- In a blender, combine peanut butter, dates, salt and coconut oil until smooth.
- In a bowl, mix puffed rice with desiccated coconut and add peanut butter mix to coat all rice well.
- Spread evenly into the prepared pan.
- Melt chocolate. I do this in the microwave pausing every 30 seconds to mix with a fork until fully melted but you can also do it in a glass bowl over a saucepan of boiling water.
- Spread chocolate onto top and sprinkle with coconut flakes.
- Freeze for about 1 hour until hard then cut and store in the fridge.