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Cinnamon Rice Cake Protein Bars (with Dates & Cream Cheese Frosting) 3 stacked on top of each other on top of a piece of parchment paper

Cinnamon Rice Cake Protein Bars (with Dates & Maple Cream Cheese Frosting)

These no-bake cinnamon rice cake bars are made with a cinnamon date paste, protein powder, and rice cakes for a chewy base, then topped with maple cream cheese frosting. A healthy, high-protein snack that tastes like a cinnamon roll!
Prep Time 10 minutes
Cook Time 0 minutes
Chilling Time 30 minutes
Total Time 40 minutes
Serving Size 8 Bars

Equipment

  • 1 Food Processor
  • Measuring Cups & Spoons
  • Mixing bowls
  • loaf pan
  • Parchment Paper

Ingredients

Rice Cake Bars:

  • 5 large plain or cinnamon rice cakes gluten-free if needed – I used brown rice cinnamon organic rice cakes
  • 4 tbsp protein powder I used unflavored hemp protein
  • 12 Medjool dates pitted
  • 1/3 cup warm water
  • 2 tbsp coconut oil melted
  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract
  • Pinch of salt

Maple Cream Cheese Frosting:

  • 1/3 cup cream cheese use dairy-free if needed
  • 1 tbsp maple syrup
  • Splash oat milk
  • 1/2 tsp vanilla extract

Instructions

  • Make the date paste: Add pitted dates, cinnamon, and vanilla to a food processor. Blend until a thick paste forms.
    12 Medjool dates, 1 tsp cinnamon, 1/2 tsp vanilla extract
    Date paste made from pitted dates, cinnamon, and vanilla in a food processor.
  • Add protein powder, melted coconut oil & rice cakes: Add protein powder, warm water, coconut oil, pinch of salt, and the rice cake broken up with your hands into chunks . Pulse and add 1 tbsp of water if the mixture is too dry. Make sure to pulse to keep some of the texture!
    5 large plain or cinnamon rice cakes, 4 tbsp protein powder, 2 tbsp coconut oil, Pinch of salt, 1/3 cup warm water
    Hemp protein, coconut oil and crushed rice cake pieces in food processor.
  • Press into pan: Line a loaf pan or small square dish with parchment paper. I like to use binder clips to keep mine in place. Press the mixture into an even layer.
    cinnamon rice cake protein bars base pressed into parchment lined loaf pan.
  • Make the frosting: Mix cream cheese, maple syrup, oat milk, vanilla and cinnamon until smooth.
    1 tsp cinnamon, 1/3 cup cream cheese, 1 tbsp maple syrup, Splash oat milk, 1/2 tsp vanilla extract
    cream cheese, maple syrup, and cinnamon mixed until smooth
  • Frost the bars: Spread the frosting evenly over the base. Chill in the fridge for 30 minutes to set.
    Spread the frosting evenly over the base. Sprinkle some cinnamon or cinnamon sugar on top.
  • Slice & serve: Cut into 6-8 bars and enjoy!
    cinnamon rice cake protein bars sliced into 8 bars

Video

Notes

Macros (Per Bar – makes 8 bars)
  • Calories: 180 kcal
  • Protein: 8g
  • Carbs: 20g
  • Sugar: 13g (mostly from dates)
  • Fat: 6g
  • Fiber: 3g (Note: Macros may vary depending on exact protein powder and cream cheese used.)
Storage Tips
  • Store bars in an airtight container in the fridge for up to 5–6 days.
  • Freeze for up to 2 months. Let thaw at room temp for 10 minutes before eating.