If something like Dubai chocolate has become so popular that it’s even piqued my mom’s interest, you know there has to be at least a degree of legitimacy to it. This isn’t a knock against my mom, but a commendation. She doesn’t bother with food trends nor waste her days doom scrolling through social media brain rot. If it hits her radar in a meaningful way, it’s wise to take notice. When explaining my latest recipe project inspired by the now famous Arabian luxury confectionery, she already knew the reference. As if I wasn’t already eager to try it, that sealed the deal.
Bringing Dubai To My Dad
This isn’t about my mom, though; it’s actually inspired by my dad. Whenever I see something made with pistachios, I immediately think of him. Notoriously difficult to treat when it comes to food gifts, preferring the basics over indulgence everyday, sweet pistachios are an easy win. Pistachio ice cream or pistachio brittle; pistachio baklava especially, with its layers of flaky pastry drenched in honeyed syrup. That phyllo draws another parallel to the famed chocolate, which is filled with the shredded version known as kataifi. Failing to find such a rarity locally, I nearly gave in and ordered it online, when I realized there was a better answer: coconut.
Nuts For Coconut
Long strands of shredded coconut have a texture that’s uncannily similar to kataifi when smothered in dense nut butter. Plus, it’s another one of my dad’s favorite things. Then, switching the sweetener from plain white sugar to maple syrup sealed the deal. A house is not a home without a bottle of pure maple syrup ready and waiting by his, and now my, estimation. Just don’t tell him that these clever swaps crafted out of flavor preference unintentionally made this outrageously decadent confection reasonably healthy.
Made Better
No refined sugar, gluten-free, soy-free, and of course dairy- and egg-free; Coconut Dubai Chocolate uses a darker base to offset the soft, pale green filling. Nutty, toasted, subtly woodsy, chewy, and a touch creamy, such a rich world of flavor is encased in a snappy dark chocolate shell! Don’t worry about running out to buy specialty molds either; I made mine in popsicle molds, filling in the hole for a stick with chocolate first. Otherwise, there’s no shame in making mini bites with an ice cube tray.
Is it an perfect dupe of genuine Dubai Chocolate? Absolutely not. It’s much better.
Coconut Dubai Chocolate
Make a plant-based version of the famous Dubai chocolate bars using whole food ingredients! Using shredded coconut instead of shredded phyllo pastry, they taste every bit as rich and decadent, and maybe even better than the originals.
Ingredients
Pistachio Cream:
- 3/4 Cup Shelled Raw Pistachios
- 3 Ounces 100% Food-Grade Cocoa Butter
- 1/4 Cup Full-Fat Coconut Milk
- 1/4 Cup Maple Syrup
- 1/2 Teaspoon Vanilla Extract
- 1/4 Teaspoon Almond Extract (Optional)
- 1/4 Teaspoon Salt
Filling and Assembly:
- Vegan White Chocolate or Cocoa Butter with Green Coloring (Optional)
- 18 Ounces (3 Cups) Dark Chocolate Chips
- 2 Cups Unsweetened Shredded Coconut
- 1/2 Cup Maple Syrup
Instructions
- To make the pistachio cream, set a medium saucepan of water over medium heat and bring to a boil. Add the pistachios and boil for 4 minutes. Drain thoroughly and transfer to a clean kitchen towel. While still warm, gently rub the pistachios inside the towel to loosen the skins. Separate the pistachios and compost the skins.
- Place the blanched pistachios in your food processor fitted with the "s" blade. Pulse lightly to begin breaking down the nuts. Meanwhile, combine the cocoa butter, coconut milk, and maple syrup in a microwave-safe bowl. Heat on full power under the cocoa butter has melted; 1 - 3 minutes. Check every 30 seconds after the first minute to prevent the mixture from boiling over.
- Add the liquid mixture into the food processor and continue to blend, pausing to scrape down the sides of the canister as needed, until completely velvety smooth. It may take some time, so be patient. Add the vanilla, almond extract (if using), and salt last. Blend to incorporate.
- Transfer to an airtight glass jar and store at room temperature for up to 2 weeks, or in the fridge for up to 4 weeks. It with thicken considerably when cold and may need to be warmed gently to become spreadable again.
- When you're ready to assemble the chocolate bars, take out a deep chocolate bar or popsicle mold with 8 indents (1.85" x 3.55" x 1"). If you'd like to get fancy, melt a tiny amount of cocoa butter or vegan white chocolate add add green food coloring, like matcha powder, stirring until smooth, Splash ribbons of it into the mold, Jackson Pollack style. Chill in the fridge to let set.
- Melt the dark chocolate in a microwave-safe bowl at full power. Heat at intervals of 30 seconds at a time, stirring well, until completely smooth. Spoon a small amount of the chocolate into each mold, gently spreading it to cover the whole bottom and sides. Tap the mold lightly on the counter to remove any air bubbles. Tip the mold upside-down when fully coated and let any excess drip back into the bowl. Place the molds in the fridge until fully set.
- Meanwhile, combine the pistachio cream with the shredded coconut and maple syrup. Stir well to incorporate. Spoon the filling into the lined molds, pressing it down as flat as possible, distributing it evenly between the indentations. Reheat the chocolate if needed and spoon enough over the tops to cover, sealing the filling inside. Chill again until set.
- Pop the chocolate bars out of the molds and enjoy! Store at room temperature for up to 3 days, or in the fridge for up to 2 weeks.
Recommended Products
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Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 427Total Fat: 30gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 1mgSodium: 49mgCarbohydrates: 46gFiber: 5gSugar: 39gProtein: 3g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
Incredible!! They’re so pretty.
do you have a brand of shredded coconut you particularly like? i haven’t found one and would like a recommendation because this sounds great and i want to try it. thanks.
I hear you! Quality of shredded coconut can vary wildly between brands, which is incredibly frustrating. I used to hate the stuff in general until I started using Let’s Do Organic. They have a couple different varieties, including flakes, shreds, and reduced-fat shreds, in addition to already toasted coconut shreds. I usually go with the simple unsweetened shredded coconut for maximum versatility.
thanks. so frustrating. I will give Let’s do organic a try.
have a nice day.
Of course, always happy to help!
I love the idea of using ice cube trays! I think I’m going to take the plunge. I just couldn’t justify buying another candy mold! (Nice bumping into you today, BTW!)
Thank you! Lovely to meet with you and I’m glad you reached out. It means so much. :)
Now I follow three prominent food writers talking about Dubai chocolate – I feel totally ignorant but do like the sound of your recipe . . . guess what :) ?
It’s definitely hot right now! Funny thing is, I wrote this post months ago (as I tend to work well in advance) and it’s still trending, so that should say something.
This was such a fun and heartfelt read, love how you wove both your parents into the story behind the recipe! Using coconut instead of kataifi is such a clever twist, and honestly sounds even better to me. That contrast of dark chocolate with the maple-pistachio-coconut filling? Swoon. And using a popsicle mould?