Name: Chocolate Peanut Butter Icebox Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cup Non-fat Greek yogurt; 0.25 cup Low-fat cottage cheese; 3 tbsp Peanut flour; 1 tbsp Maple syrup; 2 tsp Unsweetened cacao powder; 2 whole Brown rice cakes; 1 tsp Chia seeds; 0.25 tsp Vanilla extract; 0.06 tsp Sea salt

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Chocolate Peanut Butter Icebox Cake

Chilled layers of crisp rice cakes softened by a velvety peanut butter Greek yogurt mousse and dusted with dark cacao for a decadent morning treat.

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NUTRITION

Protein

51.8g

Fat

5.6g

Carbs

54.9g

SERVINGS

1 serving

INGREDIENTS

1.25 cup Non-fat Greek yogurt

0.25 cup Low-fat cottage cheese

3 tbsp Peanut flour

1 tbsp Maple syrup

2 tsp Unsweetened cacao powder

2 whole Brown rice cakes

1 tsp Chia seeds

0.25 tsp Vanilla extract

0.06 tsp Sea salt

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PREPARATION

1
Place the cottage cheese in a small blender and process until completely smooth and creamy.
2
In a mixing bowl, combine the smooth cottage cheese, Greek yogurt, peanut flour, maple syrup, vanilla extract, and sea salt, whisking until the mixture is light and aerated.
3
Break the brown rice cakes by hand into small, half-inch pieces.
4
In a glass jar or airtight container, create a base layer using one-third of the rice cake pieces.
5
Spread one-third of the peanut butter yogurt mixture over the rice cakes, smoothing it to the edges.
6
Repeat the layering process two more times, finishing with the remaining yogurt mixture on top.
7
Sprinkle the chia seeds evenly over the top and use a fine-mesh sieve to dust the cacao powder across the surface.
8
Seal the container and refrigerate for at least 4 hours, or preferably overnight, to allow the rice cakes to absorb moisture and achieve a cake-like texture.