No-Bake Pumpkin Spice Latte Protein Rice Cake Bark [no added sugar + gluten-free]

This easy no-bake pumpkin spice latte protein rice cake bark is made with protein powder, pumpkin, white chocolate, and butterscotch for a crunchy, high-protein fall treat.

If you love pumpkin spice season, you need to try this No-Bake Pumpkin Spice Latte Protein Rice Cake Bark! It combines creamy pumpkin, cozy pumpkin spice latte flavor, protein-packed ingredients, crunchy rice cakes, sweet white chocolate, and crushed butterscotch candies for an easy fall-inspired treat.

This simple no-bake protein dessert comes together in minutes and only needs to chill in the freezer before it’s ready to break apart and enjoy. It’s the perfect easy snack when you’re craving something sweet, crunchy, and full of fall flavor.

The combination of pumpkin pie or cinnamon protein powder, peanut powder, pumpkin puree, and pumpkin spice latte mix creates a thick, creamy layer that’s spread right over thin rice cakes. A drizzle of melted sugar-free white chocolate and crushed butterscotch candies takes this easy protein snack to the next level.

Why You’ll Love This Pumpkin Spice Latte Protein Bark

• No baking required: Just mix, assemble, freeze, and enjoy.
• Packed with protein: Protein powder and peanut powder add a protein boost to this sweet snack.
• Easy to make: You only need a handful of ingredients and a few minutes of prep time.
• Perfect for fall: Pumpkin, pumpkin spice latte, white chocolate, and butterscotch are an irresistible seasonal combination.
• Crunchy and creamy: The crisp rice cakes contrast with the thick pumpkin protein layer and sweet toppings.
• Easy to customize: Use your favorite rice cakes, protein powder, or fall-inspired toppings.

Ingredients You’ll Need

Protein Powder

Use PEScience Pumpkin Pie or Cinnamon Delight Vegan Protein for the base of the pumpkin protein mixture. Either flavor works well with the pumpkin spice latte ingredients. Code healthyhelper saves!

Peanut Powder

Peanut powder adds flavor and helps create the thick consistency needed for spreading the mixture over the rice cakes. Code healthyhelper saves!

Pumpkin Spice Latte Mix

MoonBrew Pumpkin Spice Latte Mix gives this bark its signature coffeehouse-inspired pumpkin spice flavor. Code healthyhelper saves!

Pumpkin Puree

A small amount of pumpkin puree adds real pumpkin flavor and helps create a creamy texture. Make sure you’re using plain pumpkin puree rather than pumpkin pie filling.

Rice Cake Thins

Thin rice cakes provide the crispy base for the bark. Arrange them closely together on the baking sheet before adding the pumpkin protein mixture.

Sugar-Free White Chocolate Chips

Melted sugar-free white chocolate creates a sweet drizzle over the pumpkin layer and adds a creamy finish.

Sugar-Free Butterscotch Candies

Crushed butterscotch candies add little bursts of caramelized sweetness and a delicious crunch.

How To Make Pumpkin Spice Latte Protein Rice Cake Bark

1. Prepare The Rice Cakes

Line a baking sheet with parchment paper. Arrange the six rice cake thins on the parchment paper, keeping them close together.

2. Make The Pumpkin Protein Mixture

In a bowl, combine the PEScience protein powder, peanut powder, MoonBrew Pumpkin Spice Latte Mix, pumpkin puree, and water.

Stir until everything is fully combined and a thick, spreadable mixture forms.

3. Spread Over The Rice Cakes

Spoon the pumpkin protein mixture over the rice cakes. Use a spatula or the back of a spoon to spread it into an even layer across the tops of the rice cakes.

4. Add The White Chocolate

Melt the sugar-free white chocolate chips until smooth. Drizzle the melted white chocolate over the pumpkin protein layer.

5. Add The Butterscotch

Sprinkle the crushed butterscotch candies evenly over the melted white chocolate.

6. Freeze

Place the baking sheet in the freezer for at least 1 hour, or until the bark is firm.

7. Break And Enjoy

Once firm, remove the bark from the freezer and break it apart into pieces. Enjoy immediately or store the pieces in the freezer for a cold, crunchy pumpkin spice snack.

Tips For Making Protein Rice Cake Bark

Use parchment paper. This makes it much easier to remove the frozen bark from the baking sheet.

Adjust the consistency if needed. If your protein mixture seems too thick to spread, add a small amount of water at a time until it reaches a thick but spreadable consistency.

Don’t skip the freeze time. The freezer helps the pumpkin protein layer firm up and allows the melted white chocolate to set.

Break it into different-sized pieces. There is no need for perfectly uniform bark. Smaller pieces are great for snacking, while larger pieces make a more substantial treat.

Keep it cold. Because the bark contains pumpkin puree and melted chocolate, storing it in the freezer helps maintain the best texture.

Frequently Asked Questions

Can I Make This Pumpkin Protein Bark Ahead Of Time?

Yes! This is a great make-ahead protein snack. Prepare the bark, freeze until firm, break it into pieces, and keep the pieces stored in the freezer until you’re ready to eat them.

Do I Have To Use Pumpkin Pie Protein Powder?

No. Cinnamon Delight Vegan Protein is another great option for this recipe. You can also experiment with another vanilla or cinnamon-flavored protein powder, although the flavor and consistency may vary.

Can I Use Pumpkin Pie Filling Instead Of Pumpkin Puree?

It’s best to use plain pumpkin puree. Pumpkin pie filling contains added sweeteners and spices and can change both the flavor and consistency of the protein mixture.

How Should I Store Pumpkin Spice Latte Rice Cake Bark?

Store the finished bark in an airtight freezer-safe container in the freezer. Separate layers with parchment paper if needed to prevent the pieces from sticking together.

More Pumpkin Protein Recipes

If you’re looking for more easy pumpkin-inspired recipes, try adding protein powder to your favorite fall treats. Check out all my pumpkin recipes here!

Talk soon,