Chocolate Rice Cake Bars

With almost zero prep time and effort in the kitchen, you can whip up these delicious chocolate rice cake bars! 

Find yourself being hit by the chocolate craving more often than you’d like? Make these healthy and lip-smacking chocolate rice cake bars in a batch and store them in your refrigerator. You’ll have a quick snack handy,

Ingredients For the Recipe

You’ll need just 5 simple ingredients to make these rice cake bars

• 1 cup dates
• ⅔ cups + 1tbsp coconut milk
• ½ cup protein cream
• ⅔ cup chocolate
• 1 pack rice bars

How to Make the Chocolate Rice Cake Bars

Once you have all your ingredients ready, here’s what you need to follow to make the recipe from start to finish. 

Put the dates, coconut milk, protein cream, and melted chocolate in a food processor and blend until you get a nice mixture. 

Take one big dish or mold and cover it with baking paper. 

Add a layer of rice bars and cover them with a layer of the coconut milk mixture. 

Repeat the procedure until you use all of the rice bars and finish up with a final layer of the mixture. 

Put the dessert in a fridge for a few hours then cut the bars and serve.

What Else Can I Add?

There are tons of other ingredients you can add to these chocolate rice cake bars and help them taste better and be more nutrient-dense.

Unsweetened coconut flakes are an excellent option, since they add a bit of texture to these bars, and are super healthy too. 

You can also add some nuts of your choice to the mixture. Pistachios, cashews, walnuts, macadamia nuts, and peanuts are all good options. 

Want to go beyond nuts? Think seeds! Pumpkin seeds, sunflower seeds, poppy seeds, flaxseeds, and sesame seeds are all great! 

And if you really want to go the extra mile and add a bit of wow factor to these chocolate rice cake bars, you can coat them in freeze-dried strawberries (or any other berries for that matter) after you have dipped them in the melted chocolate. 

What Can I Use Instead of Protein Cream?

Don’t have protein cream? You could use cashew cream or coconut cream instead. They are both excellent in terms of flavor and texture, but you might need to tweak around with the other ingredients a bit to make sure the mixture has the right consistency. 

You could also use evaporated milk or milk powder, but remember that it is dry, which means you will probably need to add in a liquid or any other additional ingredient to get it to the right texture. 

What Can I Use Instead of Dates?

Dates, specifically Medjool dates, are the perfect choice for these chocolate rice cake bars. They have the right texture and have the natural sweetness that you’re looking for. 

If you don’t have dates, or just prefer opting for another alternative, you could use dried figs too. Just make sure you soak them in a bit of water before you use them since dried figs tend to have less moisture compared to dates. 

What Can I Use Instead of Coconut Milk?

Coconut milk is the best choice to make these rice cakes since it doesn’t just lend moisture to the mixture, but also adds in a lot of that nice creamy, nutty flavor. 

That’s not all. Studies have found that coconut milk can also help boost metabolism, improve heart health, reduce blood cholesterol levels and overall inflammation in the body. 

How Do I Store Them?

The best way to store these chocolate rice cake bars is to wrap each individual bar in parchment paper, and then transfer them to an airtight container before refrigerating them. This will help keep the bars from sticking to each other. 

You can also freeze them if you want to. Infact, it will hold its shape better! 

Tips & Tricks to Nail the Chocolate Rice Cake Bars Recipe

Think you’ve sorted out the recipe? Wait up! Don’t forget to keep these additional tips and tricks in mind to make sure you nail it! 

• It is always best to choose good quality chocolate to make these bars. Not only will they taste better, but you will also be able to reap the benefits out of the chocolate. If you can, use dark chocolate instead of milk chocolate, since it has a considerably higher proportion of antioxidants. 
• You can also add a spoonful of coconut oil into the mix while melting the chocolate. This will help the chocolate solidify better. 
• If you’re melting the chocolate in your microwave, make sure you pause and stir the contents after every 20 seconds. 
• Using chocolate chips is a good idea, since they are uniform in size, and can melt much faster. If you are using a chocolate bar though, just remember to chop it up roughly, but till you get those small chunks that are easy to melt. 
• To make these chocolate rice cake bars look even fancier, top them with a drizzle of melted chocolate and sprinkle some toasted coconut flakes and/or sea salt on the top. 
• If you can, add a bit of sea salt into the mixture too. This will help balance out the sweetness from the dates and will bring in more flavor. 
• Let the bars sit in the refrigerator for a minimum of 30 minutes before you get them out and try to cut them- the longer the better. The refrigeration time is what will help these rice cake bars set well and hold their shape when you cut them. 
• If making these bars in the mold or baking dish feels like too much work, you could use silicone molds too- they make the job so much easier! 
• While it is best to stick to plain rice cakes for this recipe, you can still opt for the flavored variety if you want to. 

Loved making these delightful sweet treats? Don’t forget to check out some more of these easy no-bake sweet creations you must try your hands at! 

• 3 Ingredient Cookies and Cream Bars
• No Bake Chocolate Mousse Bars
• No Bake Vegan Coconut Lemon Truffles