1 cup dark chocolate chips

1 cup almond butter

3 rice cakes crumbed

sea salt

melt chocolate and butter in med low heat. Stir often. Once melted, stir in crumbled rice cakes. Spread mixture ont a parchment paper lined baking pan. Sprinkle with sea salt. 
freeze for at least 2 hours. Break apart using hands. Enjoy frozen or refrigerated. 

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