Author: These homemade Dubai Chocolate Bar are just like the viral treat, but way better because you can make them in your own kitchen. With layers of crispy kataifi pastry, creamy pistachio filling, and a glossy chocolate shell, these bars are candy-shop worthy, completely vegan, and shockingly easy to pull off.
Dubai Chocolate Bars have gone completely viral online, and have been dominating my TikTok feed! But they are super expensive ($20 per bar!), and aren't usually vegan. I was drooling over the videos and had to try making my own. I'm so glad I did because it was super fun to make, customizable (as gooey or crunchy as you like), and perfect as a gift, or just a fun kitchen project with kids or friends. Once set, break that bar open to expose the crispy, gooey, pistachio filling, all coated in dark chocolate. YUM!
Why These Dubai Chocolate Bars Are the BEST
- Fresher flavor and texture: Homemade Dubai chocolate bars taste next-level. The pistachio filling stays creamy, the kataifi keeps its irresistible crunchy bite, and the whole bar tastes like it just came from a luxury chocolatier.
- Completely vegan: Many viral Dubai chocolate bars are made with dairy, but my recipe is 100% vegan so everyone can enjoy them.
- Accessible ingredients (with swaps!): Can't find kataifi or pistachio cream at your local store? No problem, I share easy substitutes and even a homemade pistachio cream option right in the recipe card.
- Perfect for gifting: These bars look stunning and taste even better. Wrap a few in parchment and ribbon for a luxe, homemade gift that feels super special.
- Fun to make: Making your own chocolate bars is way easier (and more rewarding!) than you'd think. This is a great project to do on a cozy afternoon, with kids, or even as a fun rainy day project.
Ingredients for Vegan Dubai Chocolate Bars
- Vegan pistachio cream: Different from pistachio butter, this is sweetened and velvety. Many store-bought pistachio creams contain dairy, but there are vegan versions available in health food stores or order it online. If you can't find one, no worries, I've included a simple homemade pistachio cream recipe in the card below.
- Kataifi pastry: This is the crispy, hay-like shredded phyllo dough that gives the bars their signature crunch. It's made from wheat and can usually be found in Middle Eastern or Mediterranean grocery stores (look for either frozen or shelf-stable; both work). You can also order it online.
- Chocolate: Use vegan chocolate chips or chopped dark chocolate bars. I recommend 60-70% cocoa for a glossy, snappy chocolate shell.
- Vegan butter: Or refined coconut oil. This is used for toasting the kataifi until golden and crisp.
- Tahini: Adds richness and a nutty depth to the pistachio filling, and is traditionally used in Dubai chocolate bars.
- Salt: Just a pinch balances and enhances the sweetness.
- Decoration (optional): Vegan white chocolate chips for melting and drizzling, plus vegan food coloring if you want to tint the drizzle for a boutique-style finish.
How to Make Dubai Chocolate Bars
- Toast the kataifi: In a pan, toast it with the vegan butter over medium heat, stirring often. Remove from heat and cool slightly.
- Make the filling: Stir the pistachio cream and tahini with the salt, then fold in the toasted kataifi. Tip: Stir in an extra spoonful or two of pistachio cream for extra gooey bars.
- Decorate the mold (optional): Melt the white chocolate chips in the microwave in 20-second bursts, add the food coloring, and drizzle or smear into a silicone Dubai chocolate mold (or a pan lined with parchment paper).
- Make the first half of the shell: Melt the chocolate in 20-second bursts in the microwave until it's smooth when stirred. Pour a thin layer of chocolate into the mold, making sure it's evenly coated. Refrigerate for 10 minutes.
- Add the filling: Spoon the filling into the chocolate shell, spreading and pressing it evenly. Pour the rest of the chocolate over the filling and smooth the top. Refrigerate until it's set.
- Unmold: Remove the Dubai chocolate bar from the mold, break into pieces, and enjoy!
Tips and Variations
- For the most authentic look, use a Dubai chocolate bar mold. No mold? A silicon loaf pan or parchment-lined loaf pan works just as well.
- Make your own pistachio cream: Stir together pistachio butter, powdered sugar, oil, and a pinch of salt if you can't find pistachio cream. You'll find the quantities in the recipe card below.
- Swap out the kataifi: Toasted vermicelli noodles also work or use crushed cornflakes, which are quick, easy, and give you a gluten-free option too!
- Put extras to use: Sometimes I have a little bit of chocolate and filling left behind after making the bars. You can use them to make mini Dubai chocolates or truffles in silicone candy molds, ice cube trays, or parchment-lined muffin tins.
How to Store
Transfer the set bars to an airtight container and refrigerate for up to 3 weeks. Let them come to room temperature before serving for the best flavor and texture.
More Vegan Chocolate Recipes
- Vegan Peanut Butter Cups
- Easy Fruit & Nut Vegan Chocolates
- Easy Vegan Coconut Mounds
- Vegan Peppermint Patties
If you try this recipe, let me know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Dubai Chocolate Bar Recipe (Vegan, Easy & Homemade)
Crispy kataifi pastry, creamy pistachio filling, and a glossy chocolate shell. This homemade vegan Dubai Chocolate Bar is just like the viral treat from, but easy to make in your own kitchen. Perfect for gifting, parties, or treating yourself to a candy-shop-worthy bar!
Servings: large bars (about 16-20 servings total)
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Equipment
- Dubai Chocolate Bar Mold (or use a silicone loaf pan or parchment-lined baking dish if you don't have one)
Ingredients
- 2 tablespoons vegan butter, or refined coconut oil
- 2 cups kataifi pastry, raw/untoasted, thawed if frozen
- 1 cup vegan pistachio cream, (see notes if using pistachio butter)
- 2 tablespoons tahini
- Pinch salt
- 2 cups (12 oz) vegan chocolate chips or chopped dark chocolate
- ¼ cup vegan white chocolate chips, optional, for decorative drizzle
- 1 - 2 drops vegan food coloring, optional
Instructions
- Prepare the mold: Use a silicone Dubai chocolate mold, or line a loaf pan or small container with parchment paper.
- Toast the kataifi: Break apart the kataifi strands with your fingers. Heat the vegan butter in a skillet over medium heat, then add the kataifi. Stir often until golden and crisp, 8-10 minutes. Let cool slightly.
- Make the filling: In a bowl, stir together the pistachio cream, tahini, and salt. Add the toasted kataifi and mix until coated and creamy. Tip: If you prefer your bars a little gooier, just stir in an extra spoonful or two of pistachio cream.
- Decorate the mold (optional): Melt the white chocolate in the microwave in 20-second bursts, stirring between each. Tint with food coloring if desired, then drizzle or spread inside the mold for decoration
- Prepare the shell: Place the chocolate chips in a microwave-safe bowl. Microwave in 20-second bursts, stirring between each, until smooth and glossy. (Or melt gently over a double boiler.) Pour a thin layer of melted chocolate into a your prepared mold. Use a spatula to bring the chocolate up the sides. Refrigerate for 10 minutes to set.
- Add the filling: Spoon the pistachio-kataifi mixture into the mold, pressing it into an even layer.
- Seal: Pour the remaining melted chocolate over the filling, smoothing the top. Refrigerate until fully set, about 30-40 minutes.
- Unmold and enjoy: Once firm, carefully pop the bar out of the mold. Slice into chunks or break into pieces and revel in that irresistible crunch.
Notes
Pistachio cream substitute: Can't find vegan pistachio cream? Make your own by whisking together:
- ¾ cup (180 g) pistachio butter
- 5 tablespoons (40 g) powdered sugar
- 4 teaspoons (20 ml) neutral oil
- Pinch of salt
Nutrition
Serving: 1 serving (recipe makes 20 servings) | Calories: 189kcal | Carbohydrates: 16g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 0.5mg | Sodium: 27mg | Potassium: 14mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 2mg
Anna says
Please use gram amount for Non Americans. The Cup to gram is always different depending on which site you are translating.
Anna says
Oh I see you have to press a button for that lol. Sorry my fault
Sam Turnbull @ It Doesn't Taste Like Chicken says
No worries at all, Anna! 🙂
Justin says
these turned out great! I believe the hype now!
I had enough filling for 4 bars- although the chocolate was just enough for two bars. Thanks Sam!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Justin! Yay!! And thank you for the note, super helpful. 😊
Kris says
A friend of mine made this for a “tea” party last week. She didn’t have kataifi so she subbed shredded wheat! The were so delicious with just the right crunch.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kris! Shredded wheat is such a clever substitute, I love that it worked so well! 😍
Vicki says
Can you use shredded coconut instead of kataifi
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Vicki! Shredded coconut will give a very different texture and won’t create the same crispy layers as kataifi, but it could still be tasty if you’re open to a twist. Just expect more chew than crunch 😊
Leigh says
Someone used shredded wheat and said it worked really well. It is a post later than yours. I am looking for any tips on how to make this recipe and came across that comment.
Angie says
We have a breakfast cereal in the UK called Shredded Wheat. I'm wondering if this could be broken up and used to replace the Kataifi.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Shredded Wheat might work in a pinch but it won’t have quite the same texture. Worth a try though.
Joan Terry says
What about plain original Triscuits? I was wondering if I could break them up and achieve the same result. I wonder if the texture and taste would be similar with Triscuits.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Joan! You could try it, but Triscuits are quite a bit thicker and saltier, so the texture and flavor will be different. If you experiment, I’d love to hear how it turns out!
Jean says
These are so good and easy to make! Thanks for this great recipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jean! Aww thanks so much! So thrilled you enjoyed it 😉
Carrie says
These were very easy to make and they taste great! I used pre-toasted kataifi and it worked well. I also used Ghirardelli dark chocolate chips which tended to melt too quickly while eating the chocolate bar. I’ll have to experiment with different chocolates but I will definitely be making these again!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So thrilled you gave them a try and that you loved them Carrie! Thanks for the review 🙂
Jane says
Thanks for getting back to me Sam
Jane says
These look amazing and perfect for Xmas. I like your idea of making them as truffles, a bowl of them on the table would look great. I did have a question about the pastry. Is it possible to use dried and crumbled phyllo pastry? if you put it in the blender or food processor to make the pieces very small. Thanks again for a great recipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jane! Love that idea, a bowl of truffles would look so elegant for Christmas! 🎄 I wouldn’t recommend blending dried phyllo though, as it won’t crisp up the same way. Kataifi gives that signature airy crunch, but if you can’t find it, toasted vermicelli noodles or even crushed cornflakes make great substitutes. Enjoy!
Jane says
Thanks Sam 🙂
Lea says
Hi Sam.....Apparently there is a pistachio shortage because of everyone wanting to try out Dubai Chocolate....I am definitely going to make these...I have a source for the pastry, just have to buy the pistachios.... I am wondering how perishable these bars are if making them for Xmas gifts....Do you know?,.. Would they have to stay refrigerated? Also what is your opinion on reducing the sugar when making the pistachio cream?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Lea! Haha yes, the pistachio craze is real! 😂 These bars keep well in the fridge for up to a week, or you can freeze them for longer storage, just thaw in the fridge before gifting. And yes, you can absolutely reduce the sugar in the pistachio cream to taste; it’ll still turn out rich, creamy, and delicious. Perfect festive treat!