Description
The Dubai Chocolate Bar has gone viral on TikTok for a reason - this homemade version delivers all the indulgent flavors and textures in every bite! The chocolatey, nutty and creamy sweetness combined with the flaky, buttery crunch is absolutely irresistible. This vegan and gluten-free version captures the same delicious experience as the original!
Ingredients
Units
Scale
- 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
- 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
Instructions
- Make the white chocolate drizzle. Melt the white chocolate chips with coconut oil in the microwave until smooth and drippy (I usually do 1-1.5 minutes, stirring well to prevent burning). Drizzle in an organic random swirly pattern inside the mold. Place the mold on a small baking pan and freeze for a few minutes until fully set.
- Create the chocolate shell. Melt 1 cup of dark chocolate. Once the white chocolate has set, pour half into the mold. Use a silicone brush to spread the chocolate evenly across the bottom and slightly up the sides. Freeze until firm (5-10 minutes).
- Prepare the filling. In a small non-stick skillet over low to medium heat, toast the shredded coconut with avocado oil and a pinch of salt, stirring occasionally, until light golden brown (about 5-10 minutes). Remove from heat and mix in the pistachio cream and tahini until well-combined. The consistency should be thick, like peanut butter - spreadable but not runny.
- Assemble the bar. Spread the coconut-pistachio filling evenly over the set chocolate layer, ensuring a smooth, even surface. Freeze until firm to prevent the top chocolate layer from getting messy when poured over (at least 10 minutes).
- Seal with chocolate. Pour the remaining melted chocolate over the filling and use a spatula or spreading tool to create an even top layer. The chocolate should be evenly distributed for a uniform thickness. Freeze until set (10 minutes).
- Serve! If you want a softer center for a gooey, breakable bar, let it sit at room temperature a bit before cutting. Store in the fridge. Enjoy!
Notes
P.S. If you love this recipe, don’t miss my Dubai Chocolate Date Bark — it’s an easy, no-mold-needed twist that layers dates, pistachio cream and chocolate into a chewy, crunchy, utterly addictive treat!
- Prep Time: 10
- Freeze Time: 25
- Cook Time: 10