Ingredients
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1–2 tbsp Fit Butters Caramel Fudge Coconut Cookie Cashew Almond Butter (per rice cake)
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4 Medjool dates
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Hot water (just enough to cover dates)
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2 caramel or plain rice cakes
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2 tbsp unsweetened shredded coconut
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2 squares Lindt 85% dark chocolate, melted
Directions
- Soften the dates: Place the dates in a bowl and cover with hot water. Let them soak for about 5–10 minutes until soft.
- Make the caramel-coconut spread: Blend the softened dates with the soaking water in a small blender until smooth. Transfer to a small bowl and stir in the shredded coconut.
- Assemble the rice cakes: Spread 1–2 tbsp of Fit Butters Caramel Fudge Coconut Cookie on each rice cake. Top with half of the coconut-date mixture.
- Freeze briefly: Place the topped rice cakes in the freezer for 5 minutes to firm up while you melt the chocolate.
- Add the finishing touch: Drizzle the melted dark chocolate over the top. You can enjoy it right away or pop it back in the freezer for another minute to harden the chocolate.
Recipe Note
💡 Tips & Tricks:
Double the date mixture if you want to make more or use it as a spread for toast, yogurt bowls, or oats.
Use caramel rice cakes for an extra layer of flavor, but plain rice cakes work just as well.
Try with different Fit Butters flavors for fun variations—like Brookie Butter for a cookie twist!
Want it extra gooey? Add a tiny pinch of sea salt on top after the chocolate drizzle for that sweet-salty balance.
This treat is the perfect combo of indulgent flavor and better-for-you ingredients. Whether you're prepping a fun snack for yourself or a kid-friendly treat, these Samoa-style rice cake cookies are guaranteed to impress—without the crash or guilt.
Tag us @FitButters on social if you make them—we want to see your creations! 💛
Nutrition
Nutrition
- Serving Size
- 1 cookie
Amount/Serving
% Daily Value
- Protein
- 8 grams
- Carbs
- 51 grams
- Fat
- 19 grams
