These delightful, crunchy-yet-creamy chocolate treats draw inspiration from the viral Dubai chocolate sensation. With just four simple ingredients, they’re free from flour and dairy, feature reduced sugar levels, and skip the need for fancy molds. I first sampled the original Dubai chocolate a few weeks ago and was hooked on its unique filling texture, though it struck me as overly sweet and bulky. This compact, bite-sized adaptation nails the essence—rich flavors and satisfying crunch—in an easier-to-make package that’s quickly become a hit among my loved ones.
Ingredients
- 1 cup (80 g) finely shredded, unsweetened coconut
- 2 tbsp (1 fl oz/30 ml) maple syrup
- 1 cup (256 g) unsweetened pistachio butter (store-bought or homemade)
- 3 cups (458 g) dark chocolate chips (60% cocoa solids)
Ingredient Insights:
- Pistachio butter: Forms the core of the filling; it’s purely ground pistachios without added sugar. Opt for ready-made or whip up your own by processing roasted pistachios in a food processor until smooth and spreadable. (A quick homemade method is detailed in the notes below.)
- Finely shredded unsweetened coconut: Stands in for traditional shredded pastry to deliver that signature crispiness; it’s toasted after a maple coating for extra snap.
- Maple syrup: Essential for binding and crisping the coconut during baking—stick to maple, as honey won’t yield the same result.
- Dark chocolate chips: A 60% cocoa option keeps things balanced and not too cloying; feel free to go darker if you prefer.
For the filling, I’ve skipped tahini to prevent any unwanted bitterness, especially since we’re using plain pistachio butter.
Instructions
- Heat your oven to 350°F (177°C) and line a big baking sheet with parchment.
- Toss the shredded coconut into a medium bowl, then pour the maple syrup on top. Mix thoroughly for 20-30 seconds to ensure even coverage.
- Scatter the mixture thinly across the baking sheet—small clusters are fine, as long as it’s not piled high.
- Roast for around 8 minutes, aiming for a golden-brown hue; start checking at the 5-minute mark to dodge burning. Let it cool fully to achieve maximum crunch.
- In a bowl, fold the toasted coconut into the pistachio butter, mashing any lumps for a uniform, dough-like consistency.
- Prep an 8 x 4-inch loaf pan with parchment. Press the pistachio blend inside to about a half-inch depth, then pop it in the freezer for roughly 2 hours until firm. (Pro tip: Silicone candy or mini ice cube trays make for perfectly shaped pieces if you have them.)
- Pull it out and slice into roughly 1-inch cubes using a sharp knife. If it resists, let it soften for a minute or two, but hustle—it’s prone to softening. Stash the pieces back in the freezer for 15-30 minutes to reharden.
- In a microwave-safe bowl, melt the chocolate chips in 30-second bursts, stirring well each time, until glossy and liquid (typically 2 minutes total). For a silkier dip, stir in a teaspoon of melted coconut oil at a time.
- Coat each chilled square by dunking it fully in the chocolate, letting excess drip off, and dabbing the base clean. Speed is key here, as the warm filling starts to melt—keep the uncoated ones frozen in batches.
- For flair, add a zigzag of extra chocolate on top or a sprinkle of crushed pistachios.
- Chill in the fridge for a few minutes until the coating hardens. They’re good to go! If the centers feel icy, a brief room-temp thaw works wonders. Keep leftovers sealed at room temp for up to a day, or longer in the fridge/freezer.
Handy Tips
- Maple syrup is non-negotiable for the coconut—honey leads to sogginess.
- Craving more sweetness? Swap in sweetened pistachio spread, a pistachio cream alternative, or milk chocolate for the shell.
- Amp up the texture with up to 1.5 cups of baked coconut.
- Homemade pistachio butter’s shade can range from deep green-yellow (with skins) to vibrant (using blanched nuts or cream).
- The mixture softens quickly outside the freezer, so prep your station ahead for cutting and dipping.
- Struggling with gritty homemade pistachio butter? A dash of neutral oil helps, or upgrade to a high-powered blender like a Vitamix.
- Quick Homemade Pistachio Butter: Pulse 2 cups roasted pistachios in a food processor for 5-10 minutes, scraping sides often, until it turns buttery. Add 1-2 tsp neutral oil if needed for creaminess.
Nutrition Snapshot
Yields: 21 bars Prep: 20 minutes Bake: 10 minutes Total: 30 minutes
These figures are rough estimates from an online tool and don’t cover every nutrient (like vitamins or cholesterol). I’m no nutrition expert—chat with a pro for personalized advice or restrictions.
