Dubai Chocolate Bar Recipe

Stack of 3 chocolates with text overlay that reads Dubai chocolate bars

5 from 8 votes

This homemade vegan Dubai Chocolate Bar recipe is just like the viral treat, but easy to make in your own kitchen. Perfect for gifting, parties, or treating yourself to a candy-shop–worthy bar!

Prep Time: 20

Cook Time: 10

Chill Time:: 40

Total Time: 1 10

Servings: 2 large bars (about 16–20 servings total)

Author: Sam Turnbull

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

US Customary - Metric

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

This yields about 1 cup, just the right amount for the recipe.

No kataifi pastry? While kataifi gives the most authentic crunch, you can swap in toasted vermicelli noodles or even crushed cornflakes for a quick, crispy alternative.

Extra chocolate or filling? Don’t let it go to waste! Spoon leftovers into silicon ice cube trays, silicone candy molds, or a parchment-lined muffin tin to make mini Dubai chocolates. These bite-sized treats are perfect for parties or gifting.

Serving size tip: Each bar is very rich. Instead of treating 1 bar as a serving, slice each into 8–10 chunks for sharing.

Nutrition

Find it online:

https://itdoesnttastelikechicken.com/dubai-chocolate-bar/

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