Description
Indulge in the rich, luxurious flavors of this Dubai Chocolate Bar recipe! Made with crispy kataifi, creamy pistachio butter, smooth tahini, and high-quality chocolate, this no-bake dessert is the perfect blend of crunch and creaminess. Inspired by Middle Eastern flavors, this viral chocolate bar is easy to make and perfect for gifting, celebrations, or an everyday sweet treat!
Ingredients
Scale
Ingredients
For the Chocolate Coating
- 200g high-quality dark, milk, or white chocolate
- 1 tbsp coconut oil or butter (for smooth melting)
For the Filling
- 1 cup kataifi (shredded phyllo dough), toasted
- ½ cup pistachio butter
- ¼ cup tahini paste
- 1 tsp vanilla extract (optional)
Optional Toppings
- Chopped roasted pistachios
- Sea salt flakes
- Edible gold flakes or dried rose petals
Instructions
Instructions
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Prepare the Kataifi:
- Preheat the oven to 350°F (175°C). Spread the kataifi evenly on a baking tray and toast for 5–7 minutes until golden brown. Let it cool.
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Make the Pistachio-Tahini Filling:
- In a bowl, mix pistachio butter, tahini, and vanilla extract until smooth. Adjust the consistency with a teaspoon of coconut oil if needed.
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Melt and Temper the Chocolate:
- Chop the chocolate into small pieces. Melt ¾ of it using a double boiler or microwave in 20-second bursts, stirring between each. Once melted, stir in the remaining ¼ chocolate until fully smooth.
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Coat the Chocolate Molds:
- Pour a thin layer of melted chocolate into silicone bar molds and spread evenly. Refrigerate for 5 minutes until slightly firm.
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Assemble the Chocolate Bars:
- Layer the toasted kataifi over the chocolate base. Add a spoonful of pistachio-tahini filling and gently press down.
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Seal with Chocolate:
- Pour the remaining melted chocolate over the filling, ensuring it’s fully covered. Tap the mold lightly to remove air bubbles.
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Chill and Set:
- Refrigerate the bars for at least 30 minutes until firm. Carefully remove from the mold.
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Decorate and Serve:
- Drizzle with extra chocolate or top with pistachios, sea salt, or rose petals. Enjoy!
Notes
- Use high-quality chocolate for a glossy, smooth finish. Couverture chocolate works best.
- Don’t skip toasting the kataifi—this enhances its crunch and prevents sogginess.
- For easier unmolding, gently press the sides of the silicone mold before releasing.
- If the chocolate bars crack, let them sit at room temperature for a few minutes before cutting.
- To store: Keep in an airtight container at room temperature for up to 5 days, in the fridge for 2 weeks, or freeze for 3 months.
- Prep Time: 15
- Cook Time: 5
- Category: Breakfast
- Method: No-Bake
- Cuisine: Middle Eastern
Nutrition
- Calories: 280 kcal
Keywords: Dubai chocolate, viral chocolate bar, Middle Eastern dessert, homemade chocolate bar, pistachio chocolate, easy no-bake dessert, kataifi chocolate