Chocolate Pistachio Kiwi Rice Cakes are delicious and beautiful, layered no bake chocolate rice cake treats made using crispy rice cakes, glossy dark chocolate, creamy pistachio butter, and fresh kiwis.
It is a 3 layer rice cake that is crunchy, creamy, fruity, and perfectly balanced in flavors, colors, and textures. It is a vegan, vegetarian, and gluten free treat which is also guilt free if you are using homemade pistachio butter.
Bay leaves extract flavor slowly during cooking. They strengthen base aroma in Indian dishes.
Table of contents
If you like rice cake snacks, or are looking for a healthy rice cake dessert that looks gourmet, feels indulgent but is still light and fresh, this is the one to try.
With rich dark chocolate pistachio flavors and a vibrant fruit topping, this easy recipe also makes a stunning aesthetic dessert idea for gatherings, brunch boards, or even a simple after-dinner treat.
About Chocolate Pistachio Kiwi Rice Cakes
Chocolate Pistachio Kiwi Rice Cakes are a simple yet elegant fruit chocolate rice cake recipe that transforms your everyday rice cakes into something extraordinary. This vegan dessert can be enjoyed as a snack, a dessert, brunch, or a late night snack. If you love viral Dubai chocolate or viral Dubai chocolate strawberries, then you are definitely going to adore this rice cake snack.
With simple and easily available ingredients, you can make this pistachio rice cake recipe in minutes. Inspired by the popular viral rice cake hack, this pistachio tweak is elevated with layers and fresh fruit for extra texture and flavor.
The base is made with melted chocolate and chopped roasted pistachios under crisp rice cakes. Once chilled, they are filled and the white part is topped with a smooth pistachio butter topping, fresh kiwi slices arranged like flowers, and juicy pomegranate arils for contrast, color, and juicy fresh sweetness. And as a result, you get a refreshing and satisfying chocolate pistachio dessert that looks fancy but is very easy to make.
This might look like those fancy desserts you get at cafes but it is super easy and simple to make.
The best part is that this is an easy no bake treat ready in about 20 to 25 minutes. All you need to know is slicing and assembling, which even a kid can do.
I first made this when I had a few ripe kiwis and leftover pistachio butter in my kitchen. I wanted something quick but pretty looking snack. Once I layered it and saw the bright green kiwi with the ruby pomegranate center, it instantly became my favorite aesthetic dessert idea. The crunchy pistachio chocolate base with creamy nut butter and juicy fruit gives it such a delicious and balanced bite.
If you love creating rice cake snacks or quick layered desserts, this quick 20 minute dessert is calling your name. Are you ready to try it? Let’s learn more about it.
Why You Will Love the Recipe
These Chocolate Pistachio Kiwi Rice Cakes
✔️ are no bake
✔️ are ready in just 20 minutes
✔️ have crunchy, creamy, & juicy textures in one bite
✔️ make a naturally gluten free rice cake snack
✔️ are vegan and vegetarian
✔️ are inspired by the viral dubai chocolate and rice cake hack
✔️ are easily customizable
✔️ can be made with different fruits and nut butters
✔️ are light yet satisfying
Ingredients
- Plain Rice Cakes: For creating the crispy and airy base, you will need plain rice cakes. They keep this dessert light and make it a perfect gluten free rice cake snack.
- Dark Chocolate: The star flavor giver of this recipe, as it forms the rich base layer of this dark chocolate pistachio combination. Make sure to use good-quality dark chocolate for best * flavor. I used 74% dark chocolate, but you can also use up to 84% or even 90% if you prefer a darker chocolate taste.
- Roasted Pistachios: They add crunch and nutty depth and turn this simple rice cake snack into a pistachio rice cake recipe.
- Pistachio Butter: A smooth and creamy pistachio butter topping that pairs beautifully with chocolate and fruits like kiwi.
- Kiwis: Sweet, fresh, and juicy kiwi slices make the perfect kiwi dessert topping, while adding tangy sweetness and a lush vibrant green color.
- Pomegranate Arils: These tiny red jewels add a beautiful contrast, juiciness, and make this a festive pomegranate kiwi recipe.
How to Make Chocolate Pistachio Kiwi Rice Cakes
Making this rice cake snack is straightforward.
- Just melt dark chocolate in a microwave-safe bowl in 20 to 30 second intervals, while stirring in between, until smooth and glossy.
- Then finely chop roasted pistachios and set aside.
- To prepare the chocolate base, line a tray with parchment paper.
- Spread melted chocolate into circles slightly larger than the rice cakes.
- Sprinkle chopped pistachios over the chocolate. After that, spread a thin layer of chocolate on one side of each rice cake.
- Place rice cakes chocolate-side down onto the pistachio-covered chocolate circles.
- Press gently to secure. This step forms the first layer of your 3 layer rice cake.
- To set, refrigerate them for 15 to 20 minutes until fully firm.
- While rice cakes are chilling, prepare the fruit by peeling and slicing the kiwis into half-moons.
- When chocolate hardens, flip the chilled rice cakes and spread pistachio butter evenly on top.
- To decorate, arrange kiwi slices into a flower pattern.
- To beautify it even better, place pomegranate arils in the center to complete this eye-catching fruit chocolate rice cake.
- Once ready, serve them immediately for the best crunch or refrigerate until ready to enjoy.
Variations
Other chocolate
For a variety, you can also use white chocolate or milk chocolate instead of dark chocolate. You can also use a combination of three chocolates and create a swirl pattern for the base.
Nut Butter
For other flavors, you can swap pistachio butter with almond butter, cashew butter, or peanut butter.
Coconut
To make it tropical and for extra texture, you can add shredded coconut as a topping.
Seeds
For added nutrition and a breakfast serving, sprinkle them with chia seeds, pumpkin seeds, sunflower seeds, or flax seeds.
Berries
Pistachio butter and berries make a lovely pair, so for a different flavor profile, you can add sliced strawberries or blueberries instead of kiwis.
Serving Suggestions
They taste great when served as a light snack, brunch, or even as a late night after-dinner chocolate pistachio dessert.
Add to a brunch or party platter as an aesthetic dessert idea along with other fruity treats like crunchy seed chocolate bites, espresso hazelnut dark chocolate bark, Chocolate Covered Blueberries, Chocolate Covered Strawberries, Chocolate Covered Kiwi, strawberry yogurt bark, Chocolate Pomegranate Bites, and chocolate covered kiwi bites.
They stay good for a few hours, so you can also pack them as a quick snack for school or work.
When serving for breakfast, pair with your favorite coffee, green tea, or iced latte .
Storage Suggestions
Store these rice cakes in an airtight container in the refrigerator for up to 2 days.
Just remember to assemble the fruits right before serving to maintain the freshness and crunch, as the moisture from fruits can make them soggy.
After assembling, enjoy within 24 hours for the best crunch and freshness. Always keep them chilled to prevent chocolate from softening.
Tips and Tricks to make the best Chocolate Pistachio Kiwi Rice Cakes
- Melting chocolate: You can melt the chocolate in a microwave, or in a double boiler. Just remember to melt chocolate slowly and stir frequently to prevent burning.
- Chilling: Make sure the chocolate layer is completely firm before adding the pistachio butter.
- Pistachio butter: If pistachio butter is too thick to spread, slightly warm the pistachio butter to help it spread easily.
- Kiwi: Slice kiwi evenly for a neat and attractive flower design. Use ripe but firm kiwis so they hold their shape.
- Flower shape: If you don’t have time or don’t want to create any pattern, simply place them on the rice cakes, they will taste just as good.
- Storing: After adding fruits, don’t store them for more than 7-8 hours, or they will lose their crunch and freshness.
- Salt: To enhance the dark chocolate pistachio flavor, sprinkle a tiny pinch of sea salt on the chocolate layer.
- Cleaner edge: For cleaner edges, use a spoon to gently tidy the chocolate around the base after pressing the rice cakes.
- Pat dry: If you are not serving right away, pat kiwi slices lightly with a paper towel before decorating to avoid extra moisture on top.
FAQs
Can I make this recipe vegan?
Yes. This is actually a vegan recipe, as I used dairy-free dark chocolate and homemade vegan pistachio butter. The rest of the ingredients are naturally plant-based.
Is this recipe gluten free?
Yes, it is a completely gluten free rice cake snack recipe if you use certified gluten-free rice cakes.
Can I make this ahead of time?
Absolutely, you can prepare it a few hours in advance and store it in the refrigerator. For best texture, add the fruit right before serving time.
What other fruits can I use instead of kiwi?
You can use strawberries, blueberries, raspberries, or sliced peaches. Any fruit that pairs well with chocolate works beautifully in this recipe.
Can I freeze these rice cakes?
No, freezing is not recommended for this recipe because after freezing, fruit will release excess moisture after thawing and that will affect the texture and taste.
Chocolate Pistachio Kiwi Rice Cakes (Step-by-step photo instructions)
Melt the chocolate
- Add the dark chocolate to a microwave-safe bowl. Melt it in the microwave in short 20 to 30 second intervals, stirring after each interval, until smooth and glossy.
Chop the pistachios
- Finely chop the roasted pistachios and set aside.
Prepare the chocolate base
- Line a tray with parchment paper. Spread the melted chocolate onto the parchment in three circles, each slightly larger than the size of a rice cake.
- Sprinkle the chopped roasted pistachios evenly over each chocolate circle.
- Spread a thin layer of melted chocolate on one side of each rice cake.
- Place each rice cake chocolate-side down onto the pistachio-covered chocolate circles. Press gently so they stick well. Refrigerate for 15 to 20 minutes, or until the chocolate is completely firm.
Prepare the fruit
- While the rice cakes are chilling, peel the kiwis and slice them into half-moons.
Assemble Chocolate Pistachio Kiwi Rice Cakes
- Remove the rice cakes from the refrigerator and place plain white sides face up.
- Spread the pistachio butter evenly over the tops.
- Arrange the kiwi slices in a flower shape on each rice cake.
- Place pomegranate arils in the center of each kiwi flower.
Serve
- Serve immediately for the best crunch, or refrigerate until ready to enjoy.
Recipe Card
Chocolate Pistachio Kiwi Rice Cakes [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 20 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Desserts | International | 3 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 540 calories | 1 |
INGREDIENTS
For Chocolate Pistachio Kiwi Rice Cakes
- 3 plain rice cakes
- 100 grams 70% dark chocolate, chopped or chocolate chips
- 6 tablespoons roasted pistachios
- 4 to 6 tablespoons pistachio butter
- 3 kiwis, peeled
- 3 tablespoons pomegranate arils
INSTRUCTIONS:
Melt the chocolate
- Add the dark chocolate to a microwave-safe bowl. Melt it in the microwave in short 20 to 30 second intervals, stirring after each interval, until smooth and glossy.
Chop the pistachios
- Finely chop the roasted pistachios and set aside.
Prepare the chocolate base
- Line a tray with parchment paper. Spread the melted chocolate onto the parchment in three circles, each slightly larger than the size of a rice cake.
- Sprinkle the chopped roasted pistachios evenly over each chocolate circle.
- Spread a thin layer of melted chocolate on one side of each rice cake.
- Place each rice cake chocolate-side down onto the pistachio-covered chocolate circles. Press gently so they stick well. Refrigerate for 15 to 20 minutes, or until the chocolate is completely firm.
Prepare the fruit
- While the rice cakes are chilling, peel the kiwis and slice them into half-moons.
Assemble Chocolate Pistachio Kiwi Rice Cakes
- Remove the rice cakes from the refrigerator and place plain white sides face up.
- Spread the pistachio butter evenly over the tops.
- Arrange the kiwi slices in a flower shape on each rice cake.
- Place pomegranate arils in the center of each kiwi flower.
Serve
- Serve immediately for the best crunch, or refrigerate until ready to enjoy.
Watch Full Recipe Video:
NOTES:
- You can melt the chocolate in a microwave, or in a double boiler. Just remember to melt chocolate slowly and stir frequently to prevent burning.
- Make sure the chocolate layer is completely firm before adding the pistachio butter.
- After adding fruits, don't store them for more than 7-8 hours, or they will lose their crunch and freshness.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/chocolate-pistachio-kiwi-rice-cakes/
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