Dubai Pistachio Chocolate Bar
by The All Natural Vegan
This homemade dessert bar recipe is my take on the viral Dubai Chocolate Bar. It combines creamy natural pistachio butter with crispy phyllo dough covered in rich vegan chocolate and extra pistachio chunks, creating an irresistible treat for those moments when you need a luxurious chocolate fix. Best of all, I'm using only wholesome ingredients so you can feel good about treating yourself!
This crunchy pistachio chocolate bar recipe is inspired by the Dubai chocolate bar that has been going viral all over social media. Its sweet pistachio cream filling, a hint of tahini, kataifi pastry dough, and rich chocolate flavors have captured the hearts of chocolate lovers worldwide. I had to, of course, make my version of it.
EQUIPMENT
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4 chocolate bar molds
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1 Sauté pan
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2 microwave safe bowls
INGREDIENTS
- ⅓ cup vegan white chocolate bars
- 1 cup WP Chocolate Chips
- 1 cup WP Pistachio Butter
- 2 tablespoon vegan butter coconut milk based
- 2 cups shredded phyllo dough
- WP Raw Pistachios
- WP Coconut Sweetened Cacao Nibs
INSTRUCTIONS
Toast The Phyllo Dough:
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Melt butter in a frying pan. Once the butter has been melted, add the shredded phyllo dough.
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Once the phyllo dough begins to turn golden brown, begin to stir it. You will quickly see the phyllo dough break apart. Continue mixing until all the pieces are crispy and golden brown.
Melt the Chocolates:
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In two separate microwave-safe bowls, add vegan dark chocolate chips and vegan white chocolate chips.
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Microwave in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth.
Prepare the Pistachio Butter Layer:
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In a bowl or the frying pan, mix the natural pistachio butter with the toasted phyllo dough until everything is evenly combined.
Assemble the Chocolate Bars:
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Drizzle the white chocolate over the bottom of the silicone chocolate mold. Place the mold in the freezer for a minute or two to allow the white chocolate to solidify.
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Pour the vegan dark chocolate over the white chocolate and smooth it out to cover the mold evenly. Only use enough to lightly cover the bottom of the mold. Place back in the freezer for a minute or two to allow the chocolate to solidify again.
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Next, spread the pistachio butter mixture on top of the chocolate, ensuring that it creates an even layer.
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Pour about 3 tablespoons worth of dark chocolate over the top of the pistachio mixture and smooth it over.
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Sprinkle raw pistachios and coconut-sweetened cacao nibs over the melted chocolate.
Chill and Set:
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Place the mold in the refrigerator for at least 1-2 hours or until the chocolate is completely set and firm.
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Repeat with other molds as necessary.
Break and Serve:
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Break the chocolate into bite-sized pieces and enjoy!