Name: The Viral Dubai Pistachio Chocolate Bar Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 1 h 20 min
Cuisine: Middle Eastern
Ingredients: 1 cup shredded phyllo or kataifi (cut into small pieces); 1 tbsp coconut oil (for frying); 1.5 cups pistachio butter; 2 cups dark chocolate (dairy free); 1 tbsp coconut oil (for melting the chocolate); Optional: ¼ cup white chocolate; Optional: 1 tsp matcha powder (to color the white chocolate)

Introduction

The Viral Dubai Pistachio Chocolate Bar is a delightful treat combining crispy shredded phyllo, rich pistachio butter, and smooth dark chocolate. This decadent dessert offers a satisfying crunch and luscious nutty flavor that’s perfect for sharing or indulging solo.

The image shows three chocolate bars placed on a white marbled surface with a piece of parchment paper under them. The bottom layer of the bars is dark chocolate, smooth and divided into small square sections. The middle layer is visible on the broken bars, showing a rough textured light brown filling that looks like shredded coconut. The top layer is a dark chocolate square with green and white swirled drizzle spread unevenly across its surface. Scattered around the bars are greenish-brown pistachio nuts. Nearby, there is a white bowl with green sauce and a white bowl with white sauce partially visible in the background. Also, a white spoon with melted chocolate is placed close to the bars. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup shredded phyllo or kataifi (cut into small pieces)
1 tbsp coconut oil (for frying)
1.5 cups pistachio butter
2 cups dark chocolate (dairy-free preferred)
1 tbsp coconut oil (for melting the chocolate)
Optional: ¼ cup white chocolate
1 tsp matcha (to color the white chocolate)

Instructions

Step 1: Cut the shredded phyllo dough (kataifi) into small pieces by ripping with your hands or using a knife.
Step 2: Heat 1 tablespoon of coconut oil in a medium skillet over medium heat. Once hot, add the shredded kataifi and toss continuously until golden brown, about 3-5 minutes. Remove immediately to a bowl and let cool.
Step 3: Melt the dark chocolate with 1 tablespoon coconut oil in the microwave in 30-second increments until smooth. If using, melt the white chocolate separately and stir in the matcha powder to create a vibrant green color.
Step 4: Drizzle the matcha white chocolate into your mold, then pour over the melted dark chocolate, spreading it evenly into a thin layer. Freeze for 10 minutes or until firm.
Step 5: Combine the cooled crispy phyllo dough with the pistachio butter until well mixed.
Step 6: Remove the chocolate layer from the freezer and fill the mold with the kataifi-pistachio mixture. Add more dark chocolate on top to seal it, then freeze for 30 minutes to 1 hour until completely firm.
Step 7: Once set, remove the bar from the mold, crack into pieces, and enjoy your crunchy, nutty chocolate bar.

Tips & Variations

Use dairy-free chocolate to keep the recipe vegan and allergen-friendly.
For extra flavor, toast the pistachio butter lightly before mixing with the kataifi.
Swap the pistachio butter for almond or hazelnut butter for a different nutty twist.
If you don’t have a mold, press the mixture into a lined tray and cut into bars once frozen.

Storage

Store the pistachio chocolate bars in an airtight container in the refrigerator for up to one week. For longer storage, freeze for up to one month. To serve, let thaw slightly at room temperature for a few minutes to soften the chocolate before eating.

How to Serve

A woman's hand is holding a chunky dark chocolate bar with two thick layers; the base is dark chocolate with a bumpy texture from embedded nuts or crisped rice, topped with another dark chocolate layer. The bar is drizzled with bright green and white sauces in thin, irregular lines across the top. In the background on a white marbled surface, there is a white piece of parchment paper with scattered green nuts and broken pieces of the chocolate bar also drizzled with green sauce, along with a block of plain dark chocolate. Two small clear glass bowls containing green and white sauces with yellow spoons sit behind the chocolate. A small dark spoon with some chocolate sits near the bottom. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular phyllo dough instead of shredded kataifi?

Traditional phyllo sheets are not shredded and have a different texture, so using kataifi or shredded phyllo is best to achieve the crispy crunch in this recipe.

What can I substitute for pistachio butter if I can’t find it?

You can use almond butter, hazelnut butter, or even peanut butter as alternatives. Keep in mind the flavor will change, but the texture and richness will remain similar.

The Viral Dubai Pistachio Chocolate Bar Recipe

Print Recipe

★★★★★

4.6 from 74 reviews

This viral Dubai Pistachio Chocolate Bar features crispy shredded phyllo dough toasted to golden perfection, combined with rich pistachio butter and layered with dark chocolate. Enhanced optionally with matcha-colored white chocolate drizzle, this no-bake dessert bar offers a delightful crunchy and creamy texture that captures the essence of a popular Middle Eastern treat.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 1 hour 20 minutes
Yield: 8–10 bars 1x
Category: Dessert
Method: Stovetop
Cuisine: Middle Eastern
Diet: Vegan

Ingredients

Scale

Phyllo Layer

1 cup shredded phyllo or kataifi (cut into small pieces)
1 tbsp coconut oil (for frying)

Filling

1.5 cups pistachio butter

Chocolate Coating

2 cups dark chocolate (dairy free)
1 tbsp coconut oil (for melting the chocolate)
Optional: ¼ cup white chocolate
Optional: 1 tsp matcha powder (to color the white chocolate)

Instructions

Prepare the Kataifi: Cut the kataifi or shredded phyllo dough into small pieces using your hands or a knife to create manageable bits for frying.
Toast the Kataifi: Heat 1 tablespoon of coconut oil in a medium skillet over the stovetop. Once hot, add the shredded kataifi and toss continuously for 3-5 minutes until it turns golden brown. Be vigilant to avoid burning. Remove immediately and transfer to a bowl to cool.
Melt the Chocolate: In a microwave-safe bowl, melt the dark chocolate with 1 tablespoon coconut oil in 30-second increments, stirring between each until smooth. If desired, melt the white chocolate separately and mix in 1 teaspoon matcha powder to achieve the vibrant green tint.
Create the Chocolate Base: Drizzle the matcha white chocolate inside the mold to mimic the signature design of the Dubai bar. Pour the melted dark chocolate over and spread evenly in a thin layer. Place the mold in the freezer for 10 minutes or until the base is firm.
Combine Filling: Once the toasted kataifi has cooled, mix it thoroughly with the pistachio butter until well combined, forming the bar’s filling.
Assemble the Bar: Remove the chocolate base from the freezer. Fill the mold with the kataifi-pistachio mixture, then add more melted dark chocolate on top to seal the bar. Return to the freezer for 30 minutes to 1 hour until completely firm.
Serve: Remove the bar from the mold, crack open, and enjoy the delicious contrast of crunchy kataifi with creamy pistachio and rich chocolate flavors.

Notes

Watch the kataifi carefully while toasting as it browns quickly and can burn if left unattended.
Using dairy-free dark chocolate makes this recipe vegan-friendly if your pistachio butter and phyllo dough are also vegan.
Matcha powder is optional but adds an authentic touch and unique flavor to the white chocolate drizzle.
If you do not have a mold, use a lined shallow tray to pour and assemble the bars, then cut into portions after freezing.
Store bars in an airtight container in the refrigerator or freezer to maintain freshness and firmness.

Keywords: Dubai pistachio chocolate bar, kataifi dessert, pistachio butter bar, Middle Eastern dessert, no-bake chocolate bar, vegan chocolate bar