If Funfetti and cookie dough had a protein-packed, no-bake makeover, this would be it. This Birthday Cake Cookie Dough Protein Bark is colorful, creamy, and packed with nostalgic vanilla cake flavor – but made with wholesome ingredients and a satisfying protein boost.

There is something about birthday cake flavor that instantly brings joy. It’s sweet, buttery, vanilla-forward, and sprinkled with rainbow fun. Traditionally, though, birthday cake treats are loaded with refined sugar, flour, and frosting. This version keeps the celebration while upgrading the ingredients – because at Blended Bites, we love desserts that taste indulgent and nourish your body.

This bark starts with a soft, edible cookie dough protein base. No eggs. No raw flour. Just almond flour, vanilla protein powder, a touch of natural sweetener, and creamy nut butter to bring everything together. The texture is smooth, slightly chewy, and rich – exactly what you want from cookie dough.

Then comes the bark layer. Melted white chocolate (or dairy-free white chocolate) is spread over the cookie dough base and finished with extra sprinkles for that full birthday cake effect. Once chilled and set, it breaks into beautiful shards – perfect for snacking, gifting, or storing in the freezer for whenever a sweet craving hits.

The protein addition makes this treat more balanced than traditional dessert bark. Pairing protein with healthy fats helps slow digestion and keeps you feeling satisfied longer. Instead of a quick sugar spike and crash, you get steady energy with every bite.

Another reason to love this recipe? It’s completely no-bake. No oven. No complicated steps. Just mix, press, pour, chill, and break. It’s ideal for warm days when you don’t want to turn on the oven or when you need a quick treat for parties, lunchboxes, or meal prep.

You can also customize it easily. Swap almond flour for oat flour if preferred. Use plant-based protein to keep it dairy-free. Adjust sweetness to taste. Add a drizzle of dark chocolate if you want contrast. The base recipe is simple – and that’s what makes it so versatile.

This Birthday Cake Cookie Dough Protein Bark proves that fun food doesn’t have to be off-limits when you are focused on health. It’s colorful, playful, and nostalgic – but built with ingredients that support your goals.

Because sometimes, you don’t need a birthday to celebrate. 🎉

Birthday Cake Cookie Dough Protein Bark

A fun, no-bake Birthday Cake Cookie Dough Protein Bark made with a soft vanilla cookie dough protein base and topped with creamy white chocolate and rainbow sprinkles. This freezer-friendly, high-protein treat is colorful, nostalgic, and perfect for healthy snacking or celebration. 🎂✨

Course Dessert, Snack

Cuisine Healthy Clean Eating

Keyword birthday cake cookie dough protein bark, clean eating dessert or snack, cookie dough protein bark, funfetti cookie dough protein bark, healthy cookie dough protein bark, healthy protein bark recipe

Servings 8

Ingredients

Cookie Dough Protein Base

• 1 cup almond flour
• 1/2 cup vanilla protein powder
• 1/4 cup cashew butter or almond butter
• 2-3 tablespoons maple syrup
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 2 tablespoons rainbow sprinkles
• Pinch of salt

Chocolate Bark Layer

• 1 cup white chocolate chips (or dairy-free white chocolate)
• 1 tablespoon coconut oil
• 1-2 tablespoons extra sprinkles for topping

Instructions

• Line a small tray with parchment paper.

  In a mixing bowl, combine almond flour, vanilla protein powder and salt.

  Add nut butter, maple syrup, melted coconut oil and vanilla extract. Stir until a thick cookie dough forms. Fold in the sprinkles.

  Press the dough evenly onto the prepared tray, smoothing the top.

  Place in the freezer for 15–20 minutes to firm up.  

Chocolate Coating

• Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Once melted, pour over the chilled cookie dough layer and spread evenly.

  Sprinkle extra rainbow sprinkles over the top.

  Freeze for 30–45 minutes until completely firm.

  Remove from pan and break into 8 bark pieces (more or less).

  Store in the fridge for up to 1 week or freezer for up to 3 months (best texture straight from freezer with a slight thaw).   

Print Recipe

If you are looking for more delicious, healthy, protein-rich, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites