Protein Rice Cake Bark

Protein Bark
  • 6 rice thins, crushed into small pieces
  • 1/2 cup organic coconut flakes
  • 2 tablespoons golden syrup
  • 1 scoop (about 30 grams) vanilla protein powder
  • 1 cup dark chocolate (I used Dark Whitakers)
  1. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the crushed rice cakes, coconut flakes, golden syrup and protein powder. Mix well.
  3. Melt the dark chocolate chips in a microwave-safe bowl, stirring every 15 seconds until fully melted.
  4. Pour the melted chocolate over the rice cake mixture and stir until everything is evenly coated.
  5. Spread the mixture out onto the prepared baking sheet, pressing it down firmly to create an even layer.
  6. Place the baking sheet in the fridge for 30 minutes or until the bark has hardened.
  7. Once the bark is frozen, break it into small pieces and store in an airtight container in the fridge for up to 2 weeks.
Enjoy your delicious and protein-packed snack!

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