4.86 from 14 votes
Coconut Cranberry Almond Butter Rice Cakes
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 
Gluten-Free, Dairy-Free, Soy-Free, Vegan & Vegetarian
Course: Snack
Cuisine: American
Keyword: coconut, rice, cranberry, almond butter
Servings: 2 people
Calories: 250 kcal
Author: Amie Valpone
Ingredients
  • 2 brown rice cakes
  • 3 Tbsp. organic almond butter
  • 1/4 tsp. coconut flakes
  • 2 Tbsp. dried cranberries
  • 1 Tbsp. finely chopped fresh basil
  • 2 tsp. pumpkin seeds
  • 1/4 tsp. fresh lemon zest
Instructions
  1. Lay rice cakes on a flat surface. Spread almond butter onto each rice cake using a knife. Top with remaining ingredients.
  2. Serve immediately.
Recipe Notes

Servings: 2 Serving Size: 1 cake Calories: 221.2 cal • Fat: 12.4 g • Protein: 5.2 g • Carb: 23.6 g • Fiber: 5.2 g • Sugar: 2.3 g • Sodium: 62.8 mg

Nutrition Facts
Coconut Cranberry Almond Butter Rice Cakes
Amount Per Serving
Calories 250 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Sodium 5mg0%
Potassium 254mg7%
Carbohydrates 25g8%
Fiber 4g17%
Sugar 11g12%
Protein 7g14%
Vitamin A 390IU8%
Vitamin C 2mg2%
Calcium 90mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.