Why I Love This Recipe

These High Protein Chocolate Peanut Butter Rice Cake Bites are proof that healthier desserts don’t have to feel like a compromise. The crushed rice cakes give them a light, crispy crunch, while the peanut butter, protein powder, maple syrup, and vanilla create a creamy center that tastes just like your favorite chocolate peanut butter candy. A layer of dark chocolate takes them over the top, hardening into the perfect crisp shell with every bite. They’re easy to make, great for meal prep, and the kind of treat I always want waiting in my freezer.

Enjoying The Leftovers

These bites are perfect for keeping in the fridge or freezer whenever a sweet craving hits. Grab one after dinner, pack a couple for an afternoon snack, or enjoy them straight from the freezer for an extra crunchy bite.

Storing

Store the rice cake bites in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. If stacking them, place parchment paper between the layers to prevent sticking.

When you’re ready to eat

Enjoy them chilled or straight from the freezer for the best texture. They’re delicious on their own or served alongside fresh fruit for an easy, balanced snack.

A sheet pan with chocolate bites with a drizzle of peanut butter on top. One bite is being held up to the camera to show the rice cake crunch inside the bite.
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High Protein Chocolate Peanut Butter Rice Cake Bites

These High Protein Chocolate Peanut Butter Rice Cake Bites combine crispy rice cakes, creamy peanut butter, protein powder, maple syrup, and a rich dark chocolate coating for an easy no-bake treat. They're packed with protein, perfect for meal prep, and satisfy every chocolate peanut butter craving.
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Prep Time 20 minutes
Cook Time 0 minutes
Freeze Time 20 minutes
Total Time 40 minutes
US M
Servings 8

Ingredients

  • 4 plain rice cakes, crushed
  • 1/2 cup vanilla protein powder
  • 1/2 cup nut butter
  • 3 tbsp maple syrup
  • 1/4 milk of choice
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 cup unsweetened dark chocolate chips
  • 1 tbsp coconut oil
Optional toppings
  • Drizzle of peanut butter
  • Flaky sea salt
US – M

Instructions

  • In a large bowl, combine the protein powder, peanut butter, maple syrup, milk, vanilla, and a pinch of salt. Stir until the mixture is smooth and fully combined.
  • Add in the crushed rice cakes and mix again until evenly distributed.
  • Roll the mixture into 1-inch balls and arrange them on a parchment-lined baking sheet or plate.
  • In a small bowl, add the chocolate and coconut oil. Microwave in 30-second intervals, stirring between each, until the chocolate is completely melted and silky smooth.
  • Dip each ball into the melted chocolate, making sure it’s fully coated, then place it back on the baking sheet. Drizzle a little peanut butter over the top of each one.
  • Freeze for about 20 minutes, or until the chocolate has set.
  • Enjoy right away and store any extras in the fridge.

Equipment

mixing bowls
measuring cups

Nutrition Per Serving

Calories: 297kcal | Carbohydrates: 26g | Protein: 10g | Fat: 18g | Fiber: 3g