Ingredients
- 3 organic salted caramel rice cakes or plain/lightly salted
Yogurt Mixture
- 1/2 cup plain greek yogurt
- 2 tbsp almond butter
- 1/3 cup vanilla protein powder
- 1 tbsp pure maple syrup - optional for added sweetness
- 1/2 tsp vanilla extract
Apple Compote
- 2 medium apples diced
- 1 tbsp lemon juice
- 2 tbsp pure maple syrup
- 1 tsp cinnamon
- 3 tbsp water
- 1 tbsp arrowroot starch + 2 more tbsp water
Homemade Carmel
- 1/3 cup cashew butter or peanut butter, or mix of both
- 2 1/2 tbsp pure maple syrup
- 1 tbsp coconut oil melted
- 1/2 tsp vanilla extract
Instructions
- Dice your apples and add them to a skillet with pure maple syrup, cinnamon, lemon juice, and water
- Cook over low-med heat until softened, about 10 minutes
- Whisk water and arrowroot together, then add to warmed apple mixture. It will start to thicken right away
- Set aside to cool
- Mix your yogurt, almond butter, sweetener if using, vanilla protein powder, and vanilla extract together
- Optionally, place in a piping bag and pipe over your rice cake
- Top with your apple compote
- Whisk caramel ingredients together and drizzle overtop to finish off your rice cake
- Enjoy!
- These don't store well assembled, but you can store your apple compote in an airtight container in the fridge and reheat in the microwave or stove when ready to use
Notes
You'll have leftover caramel. Keep stored in the fridge and use for your next treat or your fall lattes!