Aromatic, indulgent, and utterly delightful, the Dubai Chocolate Bar is a treat that will transport you straight to the vibrant streets of Dubai with each bite. This vegan and gluten-free dessert takes about 1 hour to prepare and is a fun, creative twist on traditional chocolate bars. The combination of melted vegan chocolate and nutty, sweet fillings makes it a show-stopping favorite.
This recipe is perfect for anyone who loves decadent desserts but wants to keep their treats plant-based and gluten-free. Whether you’re hosting a party or simply treating yourself, these bars are a fantastic option. You can make them ahead of time and store them in the fridge for up to a week, ensuring you always have a sweet moment waiting for you.
Why You’ll Love This Recipe
- Enjoy a creamy texture with a hint of crunch from the pistachios.
- The coconut adds a delightful chewiness that complements the chocolate perfectly.
- It’s a visually stunning dessert that impresses guests easily.
- This no-bake treat is easy to prepare and requires minimal cooking skills.
What You’ll Need
Gather the following ingredients to create your Dubai Chocolate Bar:
For the Chocolate Coating
- 2 tbsp vegan white chocolate chips (I use Enjoy Life)
- 1/2 tsp coconut oil
- 1 cup vegan chocolate, melted (1/2 cup will go on the bottom and 1/2 cup on top after filling) – I use Hu chocolate gems
For the Filling
- 2/3 cup unsweetened shredded coconut
- 2 tbsp avocado oil
- 1/4 tsp salt
- 1/3 cup pistachio cream (store-bought or homemade)
- 1 tbsp tahini
For a more robust chocolate flavor, try dark chocolate chips instead of chocolate gems.
Substitutions & Swaps
- Use almond butter instead of tahini.
- Swap pistachio cream for almond or cashew cream.
- Replace avocado oil with coconut oil for a different flavor.
- Substitute shredded coconut with crushed nuts for added texture.
How to Make It
Get ready to create a delicious Dubai Chocolate Bar!
Melt white chocolate
Melt the white chocolate chips with the coconut oil in the microwave until smooth and drippy. This usually takes about 1 to 1.5 minutes. Stir well to prevent burning.
Drizzle in the mold
Drizzle the melted white chocolate in a random swirly pattern inside your mold. Place the mold on a small baking pan and freeze for a few minutes until fully set.
Spread dark chocolate
Melt 1 cup of dark chocolate. Once the white chocolate has set, pour half of it into the mold. Use a silicone brush to spread the chocolate evenly across the bottom and slightly up the sides. Freeze until firm, about 5 to 10 minutes.
Toast coconut
In a small non-stick skillet over low to medium heat, toast the shredded coconut with avocado oil and a pinch of salt. Stir occasionally until light golden brown, about 5 to 10 minutes. Remove from heat and mix in the pistachio cream and tahini until well combined, achieving a spreadable but thick consistency.
Spread the filling
Spread the coconut-pistachio filling evenly over the set chocolate layer, ensuring a smooth, even surface. Freeze until firm, at least 10 minutes.
Pour the final layer
Pour the remaining melted chocolate over the filling. Use a spatula or spreading tool to create an even top layer, ensuring uniform thickness. Freeze until set, about 10 minutes.
Enjoy your bars
If you desire a softer center for a gooey, breakable bar, let it sit at room temperature for a while before cutting. Store in the fridge and enjoy!
How to Store It
Fridge: Up to 1 week in an airtight container.
Freezer: Yes, can store up to 3 months.
Reheat: Microwave for 15 seconds if too firm.
Tips for Best Results
- Ensure the white chocolate is fully melted and smooth for an even drizzle.
- Keep an eye on the coconut while toasting to prevent burning.
- Use the right mold for even bar shape and thickness.
- Allow sufficient freezing time to achieve the best texture.
Serving Suggestions
- Pair with a scoop of vegan ice cream for a festive dessert.
- Serve with fresh fruit for a refreshing contrast.
- Enjoy with a warm cup of plant-based milk for a cozy treat.
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