Step 1

Chop all necessary ingredients. The granola doesn’t need to be chopped but I like to chop up the peanuts, pistachios and freeze dried strawberries.

Step 2

Melt chocolate chips in the microwave or over a double boiler. Add a spoonful of melted chocolate to the ricecake and use a spoon or knife to smooth out and get rid of any excess. You just want a thin layer.

Step 3

Sprinkle desired amount of toppings to the melted chocolate, place rice cakes on a sheetpan or plate and refrigerate until chocolate has hardened.

Step 4

Store chocolate covered rice cakes in an airtight container at room temperature for 3-4 days.