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This Dubai chocolate bar recipe is my favorite! I tried a few, and we all agreed this one was the winner! It is rich, silky, and so easy to whip up. Perfect for gifting, sharing, or keeping all to yourself. It has gone viral for good reason.
The Viral Dubai 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 outside the country. But you can easily create a similar version of it at home! They are so good and easy to make, too.
These bars are also known as Dubai Knafeh Pistachio Chocolate bars, and they are essentially chocolate bars filled with a creamy, crunchy pistachio filling. You will need five ingredients to make it: 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.
You may also want to try the Dubai chocolate brownies or the viral Dubai Strawberry Cup.
Recipe Overview
Why this recipe works
- Quick prep: It is quick and easy to make.
- No special equipment needed. Just a pan and chocolate molds.
- Customizable: You can customize it and use different types of chocolate or nut butter.
- Better than store-bought: The Homemade version is way more tasty.
- Looks impressive when sliced or packaged and perfect for gifting.
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 smaller chocolate molds to make 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.
- Use good-quality chocolate for a smoother, shinier finish. You can melt the chocolate without coconut oil as well to cut down on the calories.
- If the Kataifi is frozen, allow it to thaw ahead first so it is easier to chop it.
- Please allow it to set fully before you remove it from the molds.
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. Sugar-free or dairy-free chocolate works too.
- Coconut oil, divided: a bit for melting the chocolate and the rest to cook the shredded phyllo. You can also use unsalted butter or any other oil.
- Tahini: This gives it a nice nutty taste. It is quite optional, but I recommend it.
- Raw pistachio butter: 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 frozen pastry section* see note.
- White chocolate chips, or any white chocolate for design, optional
How To Make Dubai Chocolate Bar
Below is a quick video and a step-by-step process for making the Dubai pistachio chocolate bar. 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 1 tablespoon of coconut oil, then microwave in 20-second increments until 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 to combine.
- Divide the pistachio filling mixture equally into the chocolate molds. Spread them out evenly.
- Next, add another two 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.
Storage, Freezing, and Shelf Life
- Store: You can store the chocolate bars in an airtight container in the fridge for up to 2 weeks.
- Freeze: Freeze them for up to 2 months (in a freezer-safe bag or container). Wrap tightly to avoid frost.
- Room temp: They will stay firm for a few hours if your kitchen isn’t too warm. After that, I recommend storing them in the fridge.
Variantions
- You can make it with white chocolate instead of dark chocolate.
- Swirled chocolate version: Be creative with the design.
- Use different nut butters: You can swap the pistachio butter with any other nut butter. I have made this for the kids using Biscoff cookie butter, and it was delicious.
- Puffed rice version: Instead of kataifi, try it with puffed rice.
- Gluten-free version: Ensure the ingredients you are using to make a GF option.
- Make them holiday-themed by adding different topping ideas like rose petals
Common Questions
A chocolate bar that originated in Dubai and is only sold in Dubai. Thus, the name of the Dubai chocolate bar. It went mega-viral on TikTok and social media for its delicacy. It is this huge chocolate bar that is hand-painted with splatter marks on the outside, and the inside is filled with a creamy, crunchy pistachio base, which got everyone into 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 either way.
The ingredient that gives the Dubai chocolate bar its crunch 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 too 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. You may also use any other nut butter you prefer.
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Viral Dubai Pistachio 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.
Dubai chocolate wow
I am wondering, what about something like toasted panko breadcrumbs (or like puffed rice)? Since I am not really able to get any of that special pastry stuff
They could work even though I haven’t tried it. I have seen some people using vermicelli pasta, especially if you can find the thin ones.
Great easy to follow recipe. Thankyou
Thanks! Happy you loved it.
Great recipe.
Thanks! It’s a keeper
I have not tried out this recipe but I plan to and the comments sound very promising. Can you tell me please what is the best way for me to store any left over pistachio mixture please? Can I just freeze the leftover filling or is it better to fridge it and how long can I store it away for in the fridge or freezer?
Thanks
The filling will last in the fridge for a good 2 weeks. I am not sure about freezing since I haven’t tried it but I assume it should be fine. We have been serving the filling with strawberries and a drizzle of melted chocolate. It’s so good!
OMG SO FUCKING GOOD kids don’t read
hhaha. It is so good I agree. So easy to make too!
Better than from store.Very easy to make,very good recipe 10.
yes!! Its so good.
Hello! Am I able to sub pistachio cream for the butter or do you think it might be too sweet
Hi Bren. Yes, it will be quite sweet. It may still work if it’s all you have. The cream has added sugar and cream so the flavor will be different a bit.
This is so good I am going do the same like your recipe
Thank you
Wow, this Dubai Knafeh Pistachio Chocolate Bar was amazing!
We loved this and it was so easy to make.
Hi tel me please what is deep size mould ? Thank you
Just try to use a 1-1.5 inch deep mold, so you have enough space to add in the filling.
Thank you for the useful information. Love it.
Thank you. This was so good.
So good!
Wow looks the same and yummy