Viral Dubai Pistachio Chocolate Bar Recipe

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!

As an Amazon Associate, I earn from qualifying purchases.

This recipe features several affiliate links, meaning I will earn a small commission if you purchase through these links.

Dubai Chocolate Bar Ingredients:

Even chocolate bars should only have good-for-you ingredients. You'll be able to find these ingredients at your local grocery store or order them online.

• Vegan white chocolate (optional): It adds a creamy, sweet layer and gives these large bars that subtle marbled look.
• Vegan Dark Chocolate Chips: 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: 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. Use any leftovers to make my Dubai Chocolate Strawberries!
• 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 can also 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. There will be extra, so make sure to make my Dubai Chocolate Brownies as well!
• Raw pistachios: 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: 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 (optional) 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 if using. Freeze briefly until solid. Then, pour the melted dark chocolate over the white chocolate, smooth it out, and briefly freeze it again.

Adding the filling: 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.

Garnishing: 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 that only Kataifi pastry can give you. You can also find kataifi in the freezer section, but it often comes 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.

Equipment: 

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!