The Viral Dubai Pistachio Chocolate Bar Recipe
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.
- 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
