This Healthy Dubai Chocolate Bar is my lighter take on the viral Dubai chocolate – with a crispy pistachio filling wrapped in rich chocolate. It has all the creamy, crunchy texture of the original, but is made with simple ingredients and homemade pistachio spread.
If you love the Dubai chocolate trend, you also need to try my Dubai Chocolate Strawberries.
Why You’ll Love This Recipe
- Rich and chocolatey
- Creamy pistachio centre
- Crispy texture
- Easy to make at home
- Naturally gluten-free depending on the pastry used
- Made with homemade pistachio spread
- Perfect for making ahead
What Is Dubai Chocolate?
Dubai chocolate became famous for its combination of a thick chocolate shell and a creamy, crunchy pistachio filling.
The signature filling is traditionally made with pistachio cream and crispy kataifi pastry, giving it that distinctive texture when you break into the chocolate bar.
This version keeps those flavours while making it easier and healthier to recreate at home.
Ingredients
Chocolate
Use a good-quality chocolate that you genuinely enjoy eating. Dark chocolate works particularly well with the sweet pistachio filling.
Pistachio Spread
My Homemade Pistachio Spread forms the creamy base of the filling. Making it yourself means pistachios are the main ingredient rather than the small percentage often found in commercial spreads.
Toasted Coconut
The toasted coconut replaces the Kataifi pastry and gives Dubai chocolate its signature crunch, aswell as adding healthy fats and fibre. Toast it until golden before combining it with the pistachio spread.
Tahini
It adds extra richness to the pistachio filling.
Dates
Any pitted dates will work but medjool dates have the best caramel flavour, soft texture and sweetness.
How to Make a Healthy Dubai Chocolate Bar
1. Make the Pistachio Layer
Combine the pistachio spread, toasted coconut and tahini until evenly coated.
2. Make the Chocolate Layer
Melt the chocolate until smooth, then spread a layer into your chocolate mould.
Make sure the base and sides are well coated before placing the mould in the fridge or freezer until set.
4. Prepare the Date Layer
Layer pitted medjool dates in a lined baking dish, place a sheet of baking paper on top and flatten by pressing a jar on top.
5. Assemble
Layer a pistachio layer on top of the dates, followed by the chocolate layer.
6. Decorate
Optional to decorate like the original Dubai Chocolate Bar with drizzled melted white chocolate on top, coloured naturally with turmeric for yellow and matcha for green.
Once set, remove the bar from the mould and enjoy.
Tips for the Best Dubai Chocolate
Toast the coconut properly. You want it golden and crisp so it stays crunchy inside the filling, be careful not to burn.
Don’t skip the tahini. The original also has tahini, which has an earthy, slightly bitter flavour that balances the sweetness beautifully.
How to Store It
Store your Dubai chocolate bar in an airtight container in the refrigerator for up to two weeks, or freezer for 2 months.
For the best texture, let it sit at room temperature for a few minutes before eating so the pistachio centre can soften slightly.
More Healthy Chocolate Recipes
If you’re as obsessed with pistachio chocolate as I am, try my Dubai Chocolate Strawberries for an easy fresh version of the viral dessert.
Healthy Dubai Chocolate Bar
Ingredients
Dubai Chocolate Bar
- 2 cups pistachio spread (250g)
- 2 tbsp butter or coconut oil optional
- 1 1/2 cup shredded coconut (150g)
- 1 cup dark chocolate chips, melted (200g)
- 2 tbsp coconut oil, melted
- 1 tbsp tahini
- 1 cup medjool dates, pitted about 20 dates
Decoration (optional)
- 1/2 cup white chocolate chips, melted
- 1/2 tsp turmeric
- 1/2 tsp matcha powder
Instructions
- "Kataifi" layer: Place 2 tablespoons of butter or coconut oil in a pan over medium heat (optional, you can also dry toast the coconut). Add the shredded coconut to the pan and toast until golden brown, about 3-4 minutes, stirring. Turn the heat off and then stir through the pistachio spread.
- Chocolate layer: In a medium bowl, stir together melted dark chocolate, coconut oil and tahini until smooth and combined.
- Date layer: evenly layer pitted dates flat in an 8×8 square baking pan lined with baking paper. Place a sheet of baking paper top and with the bottom of a glass, flatten dates evenly. Remove baking paper.
- Optional Decoration: evenly halve the melted white chocolate into two small bowls. Mix together turmeric in one bowl, and matcha powder in the other. Set Aside.
- Assembly: Spread "Kataifi" layer on top of dates evenly, then pour chocolate layer on top. Optional decoration: use a teaspoon to drizzle turmeric chocolate on top followed by matcha chocolate on top. Freeze for 10 minutes or refrigerate for an hour until set. Slice and enjoy!
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