To make these Frozen Protein S'mores, start by making the creamy protein filling. Add the CocoWhip, sugar-free vanilla pudding mix, and vanilla protein powder to a large bowl. Mix everything together until smooth and fully combined — the mixture should be thick and creamy. Set it aside.

Next, line 6 rice cakes out on a flat surface or a parchment-lined baking sheet. Divide the protein filling evenly among the rice cakes, spreading it out in an even layer on top of each one.

Then, melt the dairy-free chocolate chips. You can do this in a microwave-safe bowl in 20-30 second intervals, stirring between each one, until fully melted and smooth. Spoon the melted chocolate over each rice cake, spreading it to cover the top. Finish with a pinch of flaky salt over each one.

Transfer the baking sheet to the freezer and allow the s'mores to freeze for at least 30 minutes. Once they're fully set, remove them from the freezer and enjoy! Store any leftovers in an airtight container or zip-lock bag in the freezer for up to two weeks.