Dubai Chocolate Rice Cake Bars
Crunchy rice cake bars layered with pistachio cream, crispy toasted kataifi, and a thick chocolate topping. These no-bake Dubai Chocolate Rice Cake Bars have all the flavors of the viral Dubai chocolate bar in an easy dessert that’s surprisingly simple to make at home.
QUICK LOOK: DUBAI CHOCOLATE RICE CAKE BARS
⏱️ Prep Time: 15 minutes
❄️ Chill Time: 1 to 2 hours
⏳ Total Time: 2 hours 15 minutes
🍽️ Servings: 12 bars
🔢 Calories: ~275 calories per bar
💡 Difficulty: Easy
🥣 Key Ingredients: Rice cakes, pistachio cream, tahini, honey, kataifi pastry, dark chocolate
🌿 Dietary Info: No-bake, Vegetarian
✨ Why You’ll Come Back to this Recipe Again & Again: The combination of pistachio cream, crispy kataifi, and chocolate gives you all the flavors of the viral Dubai chocolate bar in an easy to make healthier version.
At this point, you guys have probably realized that I have a slight obsession with pistachio cream and kataifi and love finding new ways to use them in my healthy desserts.
I’ve already made Dubai Chocolate Energy Balls, Dubai Chocolate Overnight Oats, Dubai Chocolate Brownies, Dubai Chocolate Mug Cake, and Dubai Chocolate High Protein Ice Cream, so a no-bake bar felt like the next step.
These Dubai Chocolate Rice Cake Bars have a creamy pistachio layer, crispy toasted kataifi, and a thick layer of chocolate on top. Instead of a chocolate shell like the typical chocolate bar, I used crushed rice cakes mixed with pistachio cream and tahini for a healthier, crunchy layer that comes together in minutes.
If you’ve been wanting to try the Dubai chocolate trend but don’t feel like tempering chocolate or making individual bars, this is an easy place to start.
And if you’re looking for more rice cake bar inspo, try my Cinnamon Rice Cake Protein Bars (with Dates & Maple Cream Cheese Frosting)
Why You’ll Love These Dubai Chocolate Rice Cake Bars
Key Ingredients Notes & Substitutions
Here’s a look at the main ingredients and easy substitutions. * For exact measurements and instructions, scroll down to the recipe card.
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Recommended Supplies/Tools
- Measuring cups and spoons
- Large Mixing Bowl
- Small pan for toasting kataifi, unless you purchase the pre-toasted one
- Spoon or spatula
- 8×8 baking dish
How to Make Dubai Chocolate Rice Cake Bars
Time needed: 2 hours and 15 minutes
- Make the Rice Cake Base
Add the crushed rice cakes, pistachio cream, tahini, and honey to a bowl and mix until everything is evenly combined and resembles sticky crumbs. Transfer the mixture to a parchment-lined or greased 8×8-inch baking dish. Use the back of a measuring cup or glass to firmly press the mixture into an even layer to help the bars stay together.
- Make the Pistachio Kataifi Layer
Toast the kataifi until golden and crispy if you are not using the pre-toasted one. Warm the pistachio cream for 10-15 seconds in the microwave if needed so it’s easier to mix. Combine the pistachio cream and toasted kataifi in a bowl until evenly coated. Spread the mixture over the rice cake base. Gently smooth it out from edge to edge without pressing too hard.
- Add the Chocolate Layer
Pour the melted chocolate over the pistachio layer and spread it into an even layer using an offset spatula or the back of a spoon. Top with flaky salt or crushed pistachios if desired.
- Chill and Slice
Cover the pan with a lid or cling wrap and place it in the refrigerator for 1 to 2 hours, or in the freezer for 30 minutes until the chocolate is fully set. Lift the bars from the pan using the parchment paper. Slice into squares using a sharp knife, wiping the blade between cuts for cleaner edges.
Dubai Chocolate Rice Cake Bars
Equipment
- Measuring cups and spoons
- Mixing Bowl
- Spatula
- Parchment Paper optional
- 8×8 Baking Pan
Ingredients
Rice Cake Base
- 4 –5 rice cakes finely crushed
- 2 tbsp pistachio cream
- 2 tbsp tahini
- 2 tbsp honey or maple syrup
Pistachio Kataifi Layer
- ¼ cup pistachio cream slightly warmed so it spreads easily
- 2 cups toasted kataifi pastry or finely shredded phyllo
Chocolate Topping
- 1.5 cup melted dark chocolate or chocolate of choice
- Optional: pinch of flaky salt or crushed pistachios
Instructions
Step 1: Make the Rice Cake Base
- Add the crushed rice cakes, pistachio cream, tahini, and honey to a bowl and mix until everything is evenly combined and resembles sticky crumbs. Transfer the mixture to a parchment-lined or greased 8×8-inch baking dish. Use the back of a measuring cup or glass to firmly press the mixture into an even layer to help the bars stay together.4 –5 rice cakes, 2 tbsp pistachio cream, 2 tbsp tahini, 2 tbsp honey or maple syrup
Step 2: Make the Pistachio Kataifi Layer
- Toast the kataifi until golden and crispy if you are not using the pre-toasted one. Warm the pistachio cream for 10-15 seconds in the microwave if needed so it’s easier to mix. Combine the pistachio cream and toasted kataifi in a bowl until evenly coated. Spread the mixture over the rice cake base. Gently smooth it out from edge to edge without pressing too hard.¼ cup pistachio cream, 2 cups toasted kataifi pastry
Step 3: Add the Chocolate Layer
- Pour the melted chocolate over the pistachio layer and spread it into an even layer using an offset spatula or the back of a spoon. Top with flaky salt or crushed pistachios if desired.1.5 cup melted dark chocolate, Optional: pinch of flaky salt or crushed pistachios
Step 4: Chill and Slice
- Cover the pan with a lid or cling wrap and place it in the refrigerator for 1 to 2 hours, or in the freezer for 30 minutes until the chocolate is fully set. Lift the bars from the pan using the parchment paper. Slice into squares using a sharp knife, wiping the blade between cuts for cleaner edges.
Notes
- Buy the pretoasted or toast the kataifi before mixing with the pistachio cream.
- The bars slice best when fully chilled.
- Good quality chocolate makes a big difference here.
- Press the base firmly to help the bars hold together.
- Store chilled for the cleanest texture.
Macros
Calories: 230–240 | Protein: 4g | Carbohydrates: 23g | Fat: 14g | Fiber: 2g | Sugar: 14gNutrition Information
Estimated Macros Per Bar based on 12 bars:
- Calories: ~230–240
- Carbohydrates: ~23g
- Protein: ~4g
- Fat: ~14g
- Fiber: ~2g
- Sugar: ~14g
NOTE: Nutrition values are estimates and will vary depending on brands and ingredients used.
Trish’s Tips
Here’s a few things I’ve learned over the years making overnight oats and Dubai chocolate-inspired recipes:
- Finely crush the rice cakes so the base presses together easily. Use a food processor, if needed.
- If you are not using pre-toasted kataifi, toast it until golden for the best flavor and crunch.
- Warm the pistachio cream slightly if it’s thick or difficult to spread.
- Use parchment paper for easy removal.
- Let the bars chill completely before slicing.
- For clean bakery-style cuts, run your knife under warm water and wipe dry between slices.
Frequently Asked Questions
Many specialty grocery stores, Italian markets, Middle Eastern markets, and online retailers carry pistachio cream. Costco also sells it.
Yes, but you’ll lose some of the signature crunch. Crushed toasted phyllo pastry is the closest substitute.
The base likely wasn’t pressed firmly enough. Make sure to really compact the rice cake mixture before adding the next layer.
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