Ingredients
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4 plain rice cakes
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~4 tbsp Fit Butters S’mores Peanut Butter (about 1 tbsp per rice cake)
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1 small tub Cool Whip (e.g., TruWhip Skinny – 25 cals per 2 tbsp)
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1 scoop S’mores or Vanilla Protein Powder
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40g Ghirardelli Premium Dark Chocolate Baking Chips, melted
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Pinch of sea salt (optional)
Directions
Spread It Out. Top each rice cake with about 1 tablespoon of Fit Butters S’mores Peanut Butter. Adjust to taste.
Protein Whip Magic. In a bowl, combine about half the tub of Cool Whip with your scoop of protein powder. Stir well until smooth and fluffy.
Assemble the Layers. Spoon the whipped protein topping generously onto each rice cake.
Choco Drizzle. Drizzle or spread the melted dark chocolate over each cake. Sprinkle a pinch of sea salt if you love that sweet-and-salty vibe.
Freeze & Enjoy! Place your assembled rice cakes in the freezer for at least 20 minutes to let the chocolate set. Enjoy right away or store extras for up to 3-5 days (best enjoyed within 3 days!).
Recipe Note
💡 Tips & Tricks
Protein Powder Tip: Whey isolates or casein blends mix better with Cool Whip. Avoid gritty textures by stirring slowly and thoroughly.
Choco Hack: Melt chocolate in 20-second microwave intervals, stirring in between to avoid burning.
Get Creative: Add crushed graham crackers on top for extra crunch, or mini marshmallows for a full-on s’mores vibe.
Storage Tip: Store in an airtight container in the freezer. Let thaw 2–3 minutes before eating for the perfect texture.
Nutrition
Nutrition
- Serving Size
- 1 rice cake
Amount/Serving
% Daily Value
- Protein
- 12 grams
- Fat
- 15 grams
- Carbs
- 25 grams
If you’ve got a sweet tooth but still want to hit your protein goals, these Protein S’mores Rice Cakes are about to become your new obsession. Crunchy, creamy, chocolaty, and packed with protein, they take just minutes to assemble and are perfect for a post-workout snack, an afternoon pick-me-up, or a healthier dessert option. The best part? You only need 5 simple ingredients, and there’s zero baking required. Let’s dive in.
