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Cherry Vanilla Rice Cakes - One of 5 Portable Gluten Free Pre Workout Snacks on

Cherry Vanilla Rice Cakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Lindsay Cotter
  • Total Time: 50
  • Yield: 12 1x


pre workout portables snacks!


  • One 7oz bag of dried cherries (can also use cranberries)
  • 45 cups of white rice (preferably sticky rice)
  • 2 scoops (about 60 grams) protein Powder
  • honey or maple syrup (this can be however much or little you want here)
  • 1/4 cup coconut butter
  • 1/3 cup almonds or almond meal
  • 2 tsp vanilla extract (optional)
  • butter or coconut oil to mix into rice after cooking
  • Optional – shredded coconut for topping or filling.


  1. First, rinse your rice and let it soak for 20 minutes. Then cook according to directions in a large pot or rice cooker.
  2. Once the rice is cooked, transfer to a large bowl and mix in a few tablespoons of coconut butter or butter and your protein powder. Then add in a fair amount of honey. I think I mixed in at least 1/4 cup. Once that’s done, set aside and let it get sticky.
  3. While your rice is sitting, mix up your filling, the dried fruit, almonds, and optional coconut. Mix all your ingredients together and then fill a dry measuring cup with the rice fruit mix. Pat it down then flip onto a greased baking tray. Feel free to roll into balls as well, just takes more skill! haha
  4. Bake at 375F for about 30-40 minutes. Just depends on your oven. Let it cool.
  5. Once cooled, you can wrap them up individually to take with you.
  6. Makes about 12-16 cakes depending on your the size of measuring cup you use.


Cook rice cakes longer for crispier texture but be careful not to over cook or burn.

Note: Cook rice in a rice cooker for better stickiness.

  • Prep Time: 10 min
  • Cook Time: 40 min
  • Category: snack
  • Cuisine: american