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Dubai Chocolate bars can be so pricey, so save your money and make them at home. Make my version instead that all 5 of my kids approved, in less than 30 minutes. It is so good too, and very easy to make.
The Viral Dubai Pistachio chocolate bar took the internet by storm a few months ago and everyone was making them. No one knows what the original recipe is since they are only made in Dubai at a place called Fix Dessert Chocolatier and they do not ship out of the country. So everyone started to create it. Many places sell these now for anywhere between $30-$60 per chocolate bar 🍫. But you can easily make a similar version of it at home! They are so good and easy to make too.
These bars are also referred to as the Dubai Knafeh Pistachio Chocolate bars. Which are essentially, chocolate bars filled with a creamy, crunchy pistachio filling 😍. You will need 5 ingredients to make it which are chocolate, Kataifi (shredded phyllo dough), coconut oil or butter, pistachio butter, and tahini paste. That’s it! No magic ingredients . I will be showing you exactly how to make it.
Recipe Overview
Tips from my kitchen
Recipe Tips
- You can add 8 ounces of kataifi (phyllo dough) instead of 6 if you want more crunch and less creamy texture.
- Use sugar-free chocolate chips if you prefer.
- Use smaller chocolate molds that will make smaller individual single servings (I’ve done this many times). Here is a video of Dubai chocolate eggs I made over Easter. You can use chocolate bar molds if that’s what you have.
- Instead of cooking the Kataifi with coconut oil, you can use any other oil or unsalted butter.
- You can melt the chocolate chips without coconut oil as well to cut down on the calories.
- You can be creative with the design and use colored chocolate melts instead of white.
- If the Kataifi is frozen, allow it to thaw ahead first so it is easier to chop it.
- Allow it to set fully before removing it from the molds.
Common Questions
A chocolate bar that originated in Dubai and is only sold in Dubai. Thus the name Dubair chocolate bar. It became mega viral all over TikTok and social media due to its delicacy. It is this huge chocolate bar that is hand painted with splatter marks on the outside, and the inside is filling with this amazing creamy and crunchy pistachio base filling and got everyone to go on a frenzy.
The Dubai chocolate is filled with creamy pistachio and crunchy toasted kataifi pastry (shredded phyllo dough).
No one will ever know what the original recipe consists of. Many make it without tahini but most add tahini paste. I personally love adding tahini but it works with or without.
The ingredient that gives that crunch in the Dubai chocolate bar is called Kataifi. Which is just shredded phyllo dough. Found in almost all middle eastern stores. Look for it in the frozen section. Remember not to use the whole packet. I found it to be to much.
Yes, you can use sugar-free chocolate chips. If you also want to use dairy-free, you can.
You can make it at home! Here is my post on how to make homemade pistachio butter.
Dubai Chocolate Bar Ingredients
Below is a quick list of the ingredients you will need. Full measurements are listed further down in the recipe card.
- Dark-chocolate chips: Use any chocolate you like. I like dark chocolate chips, but my kids love them more with semi-sweet chocolate chips.
- Coconut oil, divided: a bit for melting the chocolate and the rest to cook the shredded phyllo. You can also use unsalted butter.
- Tahini: This gives it a nice nutty taste. It is quite optional, but I recommend it.
- Raw pistachio butter, creamy: Buy it or make your own at home. Just blend some unsalted and roasted pistachios until smooth and creamy. Recently, instead of pistachio butter, I have been making it with pistachio cream, and wow, is it so much better!!
- Kataifi pastry dough, shredded phyllo dough, found at almost all Middle Eastern grocery stores in the pastry frozen section* see note.
- White chocolate chips, or any white chocolate for design, optional
How to make a Dubai Pistachio Chocolate Bar
Below is a quick video and a step-by-step process on how to make them. Simple and easy.
- Melt the white chocolate and drizzle small amounts on the pockets of the chocolate molds for design. This could be an optional step. Set aside.
- In a small bowl, add the chocolate chips and one tablespoon of coconut oil and melt in the microwave at 20-second increments until it is melted through.
- Place 2 tablespoons of melted chocolate into each chocolate mold.
- Using a spoon or silicone brush, spread them all over the bottom and sides of the molds. Then place the mold in the fridge for the chocolate to set.
- Meanwhile, start to make the pistachio filling. Chop the Kataifi (phyllo dough) over a cutting board.
- Place the 2 tablespoons of coconut oil (or butter) in a pan over medium heat. Add the chopped kataifi to the pan.
- Cook the kataifi for a few minutes while continuously mixing until golden brown.
- Turn the heat off and then add the pistachio butter.
- Add in the tahini paste. If using. This step could be optional if you do not have any. But I love it with it.
- Mix everything together to combine.
- Divide the pistachio filling mixture equally into the chocolate molds. Spread them out evenly.
- Next, add another 2 tablespoons or more to each one to cover the filling. Spread them out using a spoon or a silicone brush.
- Allow it to sit in the fridge for 20 minutes or in the freezer for 10 minutes. Remove from molds and enjoy.
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Dubai Pistachio Chocolate Bar
Video
Ingredients
- 2 cups Dark chocolate chips, or sugar-free
- 3 tablespoons coconut oil, divided, or butter
- 1 tablespoon tahini
- 8 ounces raw pistachio butter, creamy
- 6 ounces kataifi pastry dough, shredded phyllo dough * see note
- 2 tablespoons white chocolate chips, or any white chocolate for design, optional
Instructions
- First, melt the 2 tablespoons white chocolate chips and drizzle small amounts on the pockets of the chocolate molds for design. This could be an optional step. Set aside.
- In a small bowl, add the 2 cups Dark chocolate chips and one tablespoon of the 3 tablespoons coconut oil and melt in the microwave at 20-second increments until it is melted through.
- Place 2 tablespoons of melted chocolate into each chocolate mold. Using a spoon or silicone brush, spread them all over the bottom and sides of the molds. Then place the mold in the fridge for the chocolate to set.
- Meanwhile, start to make the pistachio filling. Chop the 6 ounces kataifi pastry dough (phyllo dough) over a cutting board.
- Place the 2 tablespoons of coconut oil (or butter) in a pan over medium heat. Add the chopped kataifi to the pan. Cook the kataifi for a few minutes while continuously mixing until golden brown.
- Turn the heat off and then add the 8 ounces raw pistachio butter and 1 tablespoon tahini. Mix everything to combine.
- Divide the pistachio filling mixture equally into the chocolate molds. Spread them out evenly.
- Next, add another 2 tablespoons or more to each one to cover the filling. Spread them out using a spoon or a silicone brush.
- Allow it to set in the fridge for 20 minutes or in the freezer for 10 minutes. Remove from molds and Enjoy.
Notes
- Note: These chocolate bars are huge and can easily be 2 servings. Cut it in half for a single serving, and that will cut the macros down by half.
- Store them in a container in the fridge for up to 10 days.
- You can add more shredded phyllo dough. I used to make it with 8 ounces, which is half of the packet it comes in. But my kids said they like it better with less and a more creamy texture for the filling.
- Be careful not to burn the kataifi. Continuously mix it because it cooks pretty quickly.
- I used the wilderness poets pistachio butter. There are different brands out there, or you can make your own at home.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made two types of Dubai Pistachio chocolate according to your recipe.
One with milk chocolate and one with 100% cacao.
Thanks for the recipe, the chocolates are great!
Glad you loved it. We love this so much too.
Does this method temper the chocolate? I followed the recipe but referenced other steps about tempering chocolate on a double boiler (i don’t have a microwave). It took FOREVER and was so complicated is tempering even necessary? I’m new at this !
Melt the chocolate any way you can. No need for tempering
Thank you so much for the recipe me my brother and my parents loved it !!
Is so yummy!!!
Thanks. So glad you loved it.
If I am unable to finad Katafi am I able to use phyllo dough sheet and cut it myself?
I say try to find really thin vermicelli. Not phyllo
Fantastic recipe!
The flavour and texture was amazing