Name: Chocolate Peanut Butter Icebox Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup non-fat Greek yogurt; 1 scoop chocolate whey protein powder; 2 tbsp powdered peanut butter; 2 whole brown rice cakes; 1 tsp natural creamy peanut butter; 1 tsp cacao nibs; 1 tsp pure maple syrup; 1 tbsp water

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 chocolate protein yogurt and rice cakes soften into a velvety, cake-like texture topped with a rich peanut butter drizzle.

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NUTRITION

Protein

57.5g

Fat

8.5g

Carbs

45g

SERVINGS

1 serving

INGREDIENTS

1 cup non-fat Greek yogurt

1 scoop chocolate whey protein powder

2 tbsp powdered peanut butter

2 whole brown rice cakes

1 tsp natural creamy peanut butter

1 tsp cacao nibs

1 tsp pure maple syrup

1 tbsp water

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PREPARATION

1
In a small mixing bowl, whisk together the Greek yogurt and chocolate protein powder until completely smooth and combined.
2
In a separate small dish, stir the powdered peanut butter with one tablespoon of water until it reaches a thick, spreadable consistency.
3
Roughly crumble the brown rice cakes into bite-sized pieces using your hands.
4
In a glass jar or airtight container, create the base layer using half of the rice cake crumbles.
5
Top the rice cakes with half of the chocolate yogurt mixture and half of the peanut butter paste.
6
Repeat the layers with the remaining rice cakes, chocolate yogurt, and peanut butter paste.
7
Drizzle the natural creamy peanut butter and maple syrup over the top, then sprinkle with the cacao nibs.
8
Cover the container and refrigerate for at least 2 hours, or ideally overnight, to allow the rice cakes to absorb moisture and transform into a cake-like texture.