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. I love creating healthier desserts of gone-viral treats like this peanut butter chocolate date bark or superfood yogurt bark. And thanks to the unique flavors, crunchy texture, and simple plant-based ingredients, this recipe tastes incredibly indulgent. Home chefs, let's make some Dubai Pistachio Chocolate Bars!
This post is sponsored by Wilderness Poets - A company that aligns with The All Natural Vegan Mission. Thank you for supporting brands that make The All Natural Vegan Possible!
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Dubai Pistachio Chocolate Bar Ingredients:
Even chocolate bars should only have good-for-you-ingredients, so I partnered with Wilderness Poets to make this impressive treat. Plus, with code “NATURALVEGAN” you get $10 off with any purchase of $49 or more. You can even use their chocolate chips to make healthy vegan almond butter cookies or use the pistachio butter in my Pistachio Avocado Mousse. There are so many options to incorporate the same ingredients in other vegan dessert recipes. But of course, the real secret ingredient to making these Dubai chocolate bars: Add a lot of love! Here's what you need:
- Vegan white chocolate: It adds a creamy, sweet layer and gives these large bars that subtle marbled look.
- Vegan Dark Chocolate Chips—Wilderness Poets Peruvian: I'm melting them to pour into chocolate bar molds. They are made with simple ingredients like organic cacao and coconut sugar and add a rich, intense chocolate flavor. Use any leftovers to make my double chocolate gluten-free protein cookies, or simply snack on them straight from the bag—they're so good!
- Natural Pistachio Butter—Wilderness Poets: This nut butter tastes heavenly and is made with 100% pure pistachios. Of course, it's the star of this recipe, offering a smooth, nutty taste and intense pistachio flavor.
- Vegan butter (coconut milk-based): I'm using a bit to toast the phyllo dough to a perfect crispy texture.
- Shredded phyllo dough (Kataifi pastry): This unique ingredient gives the bar its signature crunch. Besides online, you can also often find it in your local Middle Eastern or Mediterranean food stores or international markets. Kataifi is a pastry composed of fine, delicate strands that resemble shredded wheat but behave like phyllo dough. This fragile pastry is traditionally used to create crispy, buttery nests or shredded "wheat logs," often filled with chopped nuts and sweetened with honey or syrup. It also can create some unusual fillings in different types of desserts. I'm using it here to pan-fry them in vegan butter until deliciously golden brown and crunchy to make the Dubai chocolate bar's filling.
- Raw pistachios to taste—Wilderness Poets: They add a delightful crunch and enhance the pistachio flavor. You definitely have to use any extras to make my gluten-free vegan pistachio cookies.
- Coconut-sweetened cacao nibs to taste - Wilderness Poets: I always add some extra to the chocolate for additional sweetness and texture.
See the recipe card for quantities.
How To Make This Crunchy Chocolate Bar:
Nope, you don't need a chocolate factory to make these heavenly Dubai pistachio chocolate bars. All you need is 20 minutes of prep time, and then let the fridge do the rest to allow the chocolate to set and firm. Let's have a look at the main steps:
- Toast the phyllo dough: Pan-fry the shredded phyllo dough in melted vegan butter until crispy and golden brown (about 10-15 minutes).
- Melt the chocolate chips: In separate bowls, briefly melt the white and dark chocolate in the microwave for 30-second intervals until smooth, stirring after each interval.
- Prepare the pistachio filling: Combine the natural pistachio butter with the crispy, toasted phyllo dough in a mixing bowl.
- Assemble the chocolate bars: Drizzle the melted white chocolate over the bottom of the chocolate molds. Freeze briefly until solid. Then, pour the melted dark chocolate over the white chocolate, smooth it out, and briefly freeze it again. Spread the delicious filling on top of the chocolate layer. Top with more dark chocolate and smooth it out. Garnish with raw pistachios and cacao nibs. Chill until set.
Watch my video below and see how easy it is to make my take on the viral Dubai Chocolate Bar!
Substitutions And Variations:
There are a few common substitutions and variations to make my version of a pistachio Dubai chocolate bar. Here are a few suggestions:
Chocolate — If you don't love dark chocolate, you can use milk or white chocolate instead. Make sure to choose a white chocolate that is dairy-free and refined sugar-free.
Kataifi pastry — You can substitute it with regular shredded filo pastry for a similar crunchiness. But I highly recommend using this special ingredient to get that special texture and taste only Kataifi pastry can give you. You can also find kataifi in the freezer section, but they often come in large quantities. So, unless you plan to make a lot of bars, I suggest getting the smaller dried packages in-store or online.
Pistachio nut butter —You can also use premade pistachio cream or pistachio paste. If you don't like pistachios or want to switch it up, try making the Dubai chocolate bar with pecan, macadamia, or chocolate hazelnut butter. Wilderness Poets has a wonderful selection of nut butters. A vanilla hazelnut spread is another great option.
Raw nuts —If you're going for a different nut butter than pistachio, add some extra crunch by adding the same type of raw nuts—Wilderness Poets has tons of raw-quality nuts and seeds to choose from.
The Equipment You Need To Make This Dubai Chocolate Bar:
You don't need a lot of equipment to make these chocolate bars. But here's what I suggest you have on hand before embarking on this recipe:
Spatula — For smoothing the chocolate layers.
Large pan — For toasting the phyllo dough on medium heat.
Microwave-safe bowls — To melt the chocolate chips.
Silicone chocolate molds — To shape the bars - Wilderness Poets sells a chocolate-making kit if you want to check it out!
Top Tip:
Use good quality ingredients to make these pistachio chocolate bars and get the best flavors from this beloved dessert. Wilderness Poets is my go-to brand for high-quality, natural ingredients. Their vegan dark chocolate chips, natural pistachio butter, and coconut-sweetened cacao nibs are unparalleled in taste and texture. By using their products, you can ensure that your Dubai Chocolate Bar is not only delicious every time but also made with the healthiest ingredients. And don't forget to take advantage of my discount code “NATURAL VEGAN.”
Recipe FAQs
Wrap the bars tightly to protect against odors and condensation, then seal it in an airtight container. Store in the refrigerator for up to two weeks. For longer storage, keep them in the freezer for up to three months.
Yes, you can use regular dark and white chocolate if you are not following a vegan diet.
Yes. You can give your Dubai bar a white or milk chocolate coating. It will be significantly sweeter though. Just make sure to choose dairy-free and sugar-free to keep it vegan and healthier.
Absolutely! Simply use smaller silicone molds to create bite-sized versions of the Dubai Chocolate Bar.
Ensure the molds are clean and dry before use. You can also lightly spray them with non-stick spray.
You really have to try this Dubai Chocolate Bar recipe (a healthier and vegan option of the viral sensation). It combines the rich notes of dark chocolate with the amazing flavors of 100% pistachio butter and the delightful crunch of phyllo dough and pistachio nuts. These bars are perfect for any occasion, and with a bit of wrapping, they make the most thoughtful homemade gifts!
If you try this Dubai Chocolate Bar Recipe, I’d really love to hear your thoughts in the comments below. I’d also really appreciate a recipe card rating! Make sure to share it on social media and tag @theallnaturalvegan to be featured! Thank you for supporting The All Natural Vegan!
Related Vegan Chocolate Treats:
Looking for other recipes like this Dubai Chocolate Bar? Try these:
Viral Dubai Pistachio Chocolate Bar
Equipment
Ingredients
- ⅓ cup vegan white chocolate bars
- 1 cup plant based chocolate chips use code "NATURALVEGAN" for $10 off your purchase of $49 or more
- 1 cup pistachio butter use code "NATURALVEGAN" for $10 off your purchase of $49 or more
- 2 tablespoon vegan butter coconut milk based
- 2 cups shredded phyllo dough
- raw pistachios use code "NATURALVEGAN" for $10 off your purchase of $49 or more
- coconut sweetened cacao nibs use code "NATURALVEGAN" for $10 off your purchase of $49 or more
Instructions
Toast The Phyllo Dough:
- Melt butter in a frying pan. Once the butter has been melted, add the shredded phyllo dough.
- 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:
- In two separate microwave-safe bowls, add vegan dark chocolate chips and vegan white chocolate chips.
- Microwave in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth.
Prepare the Pistachio Butter Layer:
- 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:
- 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.
- 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.
- Next, spread the pistachio butter mixture on top of the chocolate, ensuring that it creates an even layer.
- Pour about 3 tablespoons worth of dark chocolate over the top of the pistachio mixture and smooth it over.
- Sprinkle raw pistachios and coconut-sweetened cacao nibs over the melted chocolate.
Chill and Set:
- Place the mold in the refrigerator for at least 1-2 hours or until the chocolate is completely set and firm.
- Repeat with other molds as necessary.
Break and Serve:
- Break the chocolate into bite-sized pieces and enjoy!
More Wilderness Poets Recipes:
Looking for more delicious recipes using Wilderness Poets products? Make sure to check out some of the other recipes on my website!
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