Chocolate Peanut Butter Rice Cakes (47g Protein)
Chocolate Peanut Butter Rice Cakes (47g Protein) is a easy American recipe that serves 2. 440 calories per serving. Recipe by Justin Anderson on YouTube.
Prep: 8 min | Cook: 2 min | Total: 15 min
Cost: $16.23 total, $8.12 per serving
Ingredients
- 2 tablespoons PB Fit Powdered Peanut Butter (powdered peanut butter, unsweetened)
- 2.5 tablespoons Water (room temperature)
- 0.5 tablespoon Peanut Butter (creamy, natural)
- 0.5 cup Greek Yogurt (plain, full‑fat for creaminess)
- 1 scoop Vanilla Protein Powder (approximately 30 g protein per scoop)
- 1 teaspoon Honey (optional, for a touch of sweetness)
- 2 pieces Plain Rice Cakes (standard size, unsalted)
- 2 tablespoons Chocolate Chips (semi‑sweet or dark, meltable)
- 1 pinch Salt (fine sea salt, to finish)
Instructions
Make Peanut Butter Base
In a mixing bowl combine 2 Tbsp PB Fit, 2‑3 Tbsp water, and 0.5 Tbsp regular peanut butter. Stir until smooth and set aside.
Time: PT1M
Prepare Protein Yogurt Mixture
In the second bowl, whisk together 0.5 cup Greek yogurt, 1 scoop vanilla protein powder, and 1 tsp honey until fully combined and creamy.
Time: PT1M
Melt Chocolate Chips
Place 2 Tbsp chocolate chips in a microwave‑safe bowl and heat in 20‑second intervals, stirring between each, until completely melted and smooth.
Time: PT2M
Assemble the Rice Cakes
Spread the peanut butter base evenly over each rice cake. Top with a layer of the protein‑yogurt mixture, then drizzle the melted chocolate over the top. Finish with a pinch of salt.
Time: PT2M
Chill and Serve
Place the assembled rice cakes on a plate and refrigerate for about 5 minutes to set the chocolate. Enjoy immediately after chilling.
Time: PT5M
Nutrition Facts
- Calories
- 440
- Protein
- 47 g
- Carbohydrates
- 30 g
- Fat
- 15 g
- Fiber
- 3 g
Dietary info: High‑Protein, Vegetarian, Gluten‑Free
Allergens: Peanuts, Dairy, Soy (possible in chocolate chips)
Last updated: April 5, 2026





