Description
Chocolate Dubai Bars are a decadent treat featuring layers of rich dark chocolate, a creamy pistachio butter filling mixed with toasted kataifi pastry, and a hint of tahini for depth. These no-bake bars offer a delightful combination of crunchy shredded phyllo dough and smooth chocolate, perfect for an elegant dessert or a special snack.
Ingredients
Scale
Chocolate Shell
- 2 ½ cups dark chocolate chips (or semi-sweet chocolate chips or chopped bar)
- 3 tablespoons coconut oil, divided
- Optional: ¼ cup white chocolate chips for design on top of bars
Pistachio Filling
- 8 ounces creamy pistachio butter
- 1 tablespoon tahini
- 4 to 6 ounces kataifi pastry dough (shredded phyllo dough)
- 2 tablespoons coconut oil (for toasting kataifi)
Instructions
- Optional White Chocolate Design: Melt the white chocolate chips and drizzle small amounts inside the chocolate molds for a decorative effect. Set the molds aside to set.
- Melt Chocolate: In a microwave-safe bowl, combine the dark chocolate chips and 1 tablespoon of coconut oil. Microwave in 20-second increments, stirring after each, until the chocolate is fully melted and smooth.
- Coat the Molds: Spoon 1 to 2 tablespoons of melted chocolate into each chocolate mold cavity. Use a spoon or silicone brush to spread the chocolate evenly over the bottom and sides of each mold. Refrigerate the molds until the chocolate sets.
- Prepare the Pistachio Filling: If needed, chop the kataifi pastry on a cutting board to shorten the strands. Heat 2 tablespoons of coconut oil in a pan over medium heat. Add the chopped kataifi and toast, stirring continuously, until the pastry turns golden brown.
- Combine Filling Ingredients: Turn off the heat. Add the creamy pistachio butter and tahini to the pan with the toasted kataifi. Stir thoroughly to combine into a smooth, well-integrated filling mixture.
- Fill the Chocolate Molds: Evenly divide the pistachio filling among the prepared chocolate molds. Spread the filling out flat and smooth.
- Seal the Filling: Spoon another 1 to 2 tablespoons (or more if needed) of the melted chocolate over the pistachio filling in each mold. Use a spoon or silicone brush to spread the chocolate evenly, sealing the filling inside.
- Set the Bars: Place the filled molds in the refrigerator for about 20 minutes, or in the freezer for 10 minutes, until the chocolate is fully set and firm.
- Unmold and Serve: Carefully remove the bars from the molds and enjoy your Chocolate Dubai Bars.
Notes
- You can substitute semi-sweet chocolate chips or chopped chocolate bar for the dark chocolate chips if desired.
- Ensure the kataifi pastry is chopped finely to create a better texture throughout the filling.
- If you prefer a stronger tahini flavor, adjust the quantity slightly according to taste.
- For a visually striking dessert, add the optional white chocolate drizzle inside the molds before coating with dark chocolate.
- Store the bars in an airtight container in the fridge to maintain freshness and texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: Chocolate Dubai Bars, pistachio dessert, kataifi pastry, tahini, no-bake chocolate bars, Middle Eastern dessert, homemade chocolate bars
