Ingredients
12ozdark chocolate chips
3tbspcoconut oil,refined
8rice cakes,quartered
1cupfreeze-dried strawberries,or toasted coconut flakes, honey-roasted peanuts, hazelnuts, pistachios
flaky sea salt,for sprinkling
Preparation
Line a baking sheet with parchment paper.
Place the chocolate chips and coconut oil in a medium microwave-safe bowl.
Microwave at full power for 1 minute, stirring every 30 seconds, until melted and smooth.
Transfer the chocolate to a 2-cup liquid measuring cup or tall glass for easy dipping.
Add the freeze-dried strawberries and other toppings to small bowls.
Dip half of each rice cake quarter in the melted chocolate, letting the excess drip off. Then, dip the pieces in the topping(s) to coat.
Set on the prepared baking sheet and sprinkle with flaky salt.
Refrigerate until the chocolate sets, about 5 minutes, before serving.
Serve, and enjoy!
