Dubai Pistachio Chocolate Bar
This easy Dubai Pistachio Chocolate Bar recipe combines rich chocolate, a creamy pistachio filling, and crunchy Kataifi pastry. A perfect no-bake dessert that’s ready in less than 30 minutes—ideal for any occasion!
Ingredients
- 1 ½ cups dark chocolate chips or any chocolate of your choice
- 2 tablespoons coconut oil or unsalted butter, divided
- 2 tablespoons tahini paste optional but recommended for added nutty flavor
- ¾ cup raw pistachio butter creamy
- 6 oz Kataifi pastry dough shredded phyllo dough, found in Middle Eastern grocery stores
- ½ cup white chocolate chips optional, for decoration
Instructions
- Melt the Chocolate: In a microwave-safe bowl, combine dark chocolate chips and 1 tablespoon coconut oil. Microwave in 20-second intervals, stirring in between, until completely melted and smooth.
- Prepare the Chocolate Molds: Spoon 2 tablespoons of melted chocolate into each chocolate mold. Use a spoon or silicone brush to spread the chocolate evenly over the bottom and sides of the molds. Place the molds in the refrigerator for about 10 minutes to set.
- Cook the Kataifi Pastry: While the chocolate is setting, chop the Kataifi (shredded phyllo dough) into small pieces. Heat 1 tablespoon of coconut oil (or butter) in a pan over medium heat. Add the Kataifi and cook, stirring frequently, until golden brown and crispy.
- Make the Pistachio Filling: Remove the pan from the heat and stir in pistachio butter and tahini paste (if using). Mix until fully combined and smooth.
- Fill the Molds: Once the chocolate in the molds has set, spoon the pistachio filling into each mold, spreading it evenly.
- Top with Chocolate: Add the remaining melted chocolate on top of the pistachio filling in each mold, spreading it evenly with a spoon.
- Set the Bars: Return the molds to the refrigerator or freezer for 20 minutes (or 10 minutes in the freezer) to allow the bars to fully set.
- Serve: Once set, carefully remove the bars from the molds and enjoy!
Notes
- You can use up to 8 ounces of Kataifi for a crunchier texture.
- If you don’t have coconut oil, you can substitute with unsalted butter.
- Use sugar-free chocolate chips to make a lower-sugar version of this recipe.
- If you don’t have tahini paste, you can skip it, but it adds a wonderful nutty flavor.
- Allow the bars to set fully before removing them from the molds to avoid breaking.