Viral Dubai Chocolate Bar vegan version
20 min 
1 large bar 
Some trends are worth the hype—and this is one of them. If you’ve seen the Dubai chocolate bar all over social media, you already know how irresistible it looks. But here’s the thing: you don’t need to spend ££ on a ready-made version when you can easily make it at home for a fraction of the price—with better ingredients and no unnecessary additives.
At its core, this pistachio chocolate bar recipe is simple: a crisp, golden kataifi pastry layer, a smooth, nutty pistachio filling, and a thick, glossy shell of rich dark chocolate. It’s crunchy, creamy, and intensely chocolatey—all the things you want in a proper treat.
But here’s where we make it even better: skip the milk chocolate. The viral versions tend to be way too sweet, and using Food Thoughts 70% Dark Chocolate Chips gives a much better balance—deep cocoa flavour, a velvety melt, and just the right amount of natural sweetness. Plus, our chocolate is made with ethically sourced, single-origin Fino de Aroma cocoa beans, which rank in the top 8% of all cacao worldwide for their exceptional flavour and aroma. When it comes to chocolate, quality matters.
And the best part? This recipe is easier than you think. No fancy equipment, no complicated techniques—just great quality ingredients and a little patience while it sets. All you need is a silicone chocolate bar mould (this one will give you a 20cm x 9cm and 2.5cm deep chocolate bar) and a few pantry staples.
So why spend a fortune when you can make your own homemade pistachio chocolate—better, fresher, and full of real flavour? Let’s get into it.
By using premium ingredients and following this simple pistachio chocolate bar recipe, you can enjoy a homemade Dubai chocolate bar that’s both indulgent and satisfying. Plus, making it yourself means you can skip the hefty price tag of store-bought versions while still getting luxurious, high-quality flavour. This also makes for the perfect little gift, either for Mother’s Day, Father’s Day, or ‘Make-someone-happy’ day! Remember, good chocolate deserves good ingredients—and this one delivers in every bite.
You will need
- 180g Food Thoughts 70% Dark Chocolate Chips
- 10g coconut oil
- 100g shelled pistachios
- 75g kataifi pastry (or shredded phyllo dough)
- 100g pistachio cream (at least 40% nut content)
- A generous pinch of Maldon salt
Method
Prepare the Crispy Layer: Finely chop the kataifi pastry and toast it in a dry pan over low heat until golden and crisp. Allow to cool completely.
Create the Chocolate Shell: Melt the dark chocolate chips with coconut oil in 30-second microwave intervals, stirring in between. Pour a portion into your silicone chocolate bar mould, ensuring the sides are well-coated. Sprinkle a good pinch of Maldon salt and refrigerate for 30 minutes to set.
Make the Pistachio Filling: Blend the shelled pistachios until they are coarsely blended but not turned into a powder. Combine this with the pistachio paste and a pinch of salt, then fold in the cooled, toasted kataifi pastry.
Assemble the Bar: Take the mould out of the fridge carefully and fill the chocolate-lined mould with the pistachio mixture, pressing down gently to eliminate air pockets. Chill for another 30 minutes.
Seal the Bar: Pour the remaining melted chocolate over the filling, ensuring it's completely covered. Sprinkle with another pinch fo Maldon salt and refrigerate for at least 2 hours until fully set.
Enjoy: Once set, remove the bar from the mould and slice while cold for the perfect crunch.
