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

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I’ve been seeing rice cake bars all over social media lately, and as someone who loves creating high-protein, allergy-friendly desserts, I had to try them. Most of the versions I came across were chocolate or peanut butter-based, but I wanted to put my own spin on the trend.

I had a pack of cinnamon rice cakes in my pantry which gave me the idea to make them cinnamon roll inspired. I decided to use a cinnamon date paste in place of the traditional cinnamon and granulated sugar and added a creamy maple syrup sweetened frosting on top to keep it refined-sugar free. These bars are no-bake, kid-friendly, and made with nourishing ingredients you can feel good about.

For another easy protein bar you can make ahead, check out these Kind‑style energy bars.

• No-bake and super easy to make
• Family-Approved: Kids love the taste, parents love the clean ingredients.
• High in protein and refined sugar-free.
• Cozy cinnamon flavor—like a cinnamon roll in bar form!
• Gluten-free and allergy-friendly

• 5 large plain or cinnamon rice cakes – 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

Equipment:

• Food Processor. I love this one!

Time needed: 40 minutes

1. Make the date paste:

   Add pitted dates, cinnamon, and vanilla to a food processor. Blend until a thick paste forms.

I’d love to hear how your baking turned out!

Leave a review and star rating to let me know what you think.

Love this bar recipe? Try my Healthy No‑Bake Samoa Cookies for another perfect school-safe, date-sweetened snack.

• Swap hemp protein for your favorite plant-based or collagen protein.
• I used unflavored, but you could use a cinnamon-flavored protein powder for even more cinnamon roll flavor!
• Add crushed walnuts or pecans for texture.
• Make them dairy-free by using a dairy-free cream cheese or coconut cream

• If dates are not soft, soak them in warm water for 5–10 minutes, then drain before using in the recipe.
• If the mixture is too dry, add a little more water or an extra date.
• For a smoother base, pulse longer or blend in batches.
• Make sure the frosting is chilled before slicing for cleaner cuts.

Note: Macros may vary depending on exact protein powder and cream cheese used.

• Calories: 180 kcal
• Protein: 8g
• Carbs: 20g
• Sugar: 13g (mostly from dates)
• Fat: 6g
• Fiber: 3g

• 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.

& Receive My Free Guide, Bake Better: The Sprinkled Cakery’s Essential Healthy Swaps

You can swap the dates for maple syrup or honey, but keep in mind that dates add both sweetness and structure to the bars. If using a liquid sweetener, reduce the amount slightly (start with 2–3 tablespoons) and consider adding almond flour, oat flour or a nut or seed butter to help the bars hold together. The texture may be a bit softer, but the flavor will still be delicious!

I used the Manitoba Harvest Protein & Fiber blend but you can use your favorite protein powder or collagen. I would stick to unflavored, vanilla or cinnamon to not change the flavor of the bars too much.

Absolutely. The bars are delicious on their own, but the frosting adds a fun cinnamon roll touch.

Love quick protein treats? Try my one-minute chocolate protein brownie mug cake.

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