Ingredients
Scale
- One 7oz bag of dried mango (can also use Apricots or fig)
- 4–5 cups of white rice (preferably sticky rice)
- 2 scoops (about 60 grams) protein Powder
- honey or maple syrup (this can be however much or little you want here)
- 1/4 cup almond butter
- 1/3 cup almonds
- 2 tsp vanilla extract (optional)
- butter or coconut to mix into rice after cooking
- Optional – shredded coconut for topping or filling.
Instructions
- First, rinse your rice and let it soak for 20 minutes. Then cook according to directions in a large pot or rice cooker.
- Note: Rice cooker works better for stickiness.
- Once the rice is cooked, transfer to a large bowl and mix in a few tablespoons of coconut butter or butter and your protein powder. Then add in a fair amount of honey. I think I mixed in at least 1/4 cup. Once that’s done, set aside and let it get sticky.
- While your rice is sitting, blend your filling, the mango, almonds, and optional coconut. Set aside.
- Next, place foil in a 9×3 casserole dish. Spread half your rice on the dish and press down to make it even. Then add in your filling and spread it out evenly. Drizzle your almond butter on top of the filling. I actually added in a little molasses as well. That’s why the picture below has dark colors. But molasses is not needed in the recipe. Just FYI
- mango vanilla almond rice cakes 3
- Once done with the filling, add the rest of your rice and press down to make even and flat. Bake at 375F for about 35-40 minutes. Just depends on your oven. Let it cool.
- Once cooled, you can either remove foil and slice into squares, or cut with foil and wrap them up to go right then.
- Makes about 12-16 squares depending on your cutting technique.