Vegan Dubai Chocolate
Vegan Dubai Chocolate, crafted with velvety pistachio butter and delicate, crunchy kataifi pastry. Rich dark chocolate with the nutty, buttery flavor of pistachios and the irresistible texture of golden, crisped kataifi for a treat that’s both luxurious and unique.
Servings
8 bars
Cooking Time
1 hr or until firm
Vegan Mayo
By: Naysha Rivera
Vegan Dubai Chocolate, crafted with velvety pistachio butter and delicate, crunchy kataifi pastry. Rich dark chocolate with the nutty, buttery flavor of pistachios and the irresistible texture of golden, crisped kataifi for a treat that’s both luxurious and unique
Ingredients
For the Pistachio-Tahini Butter:
- 1 cup raw shelled pistachios (skins removed, see note below)
- 2 tbsp tahini (sesame seed paste)
- 1 tsp pure vanilla extract
- 1–2 tbsp neutral oil (avocado, light olive oil, or similar)
- Pinch of sea salt
- 3 tbsp maple syrup
For the Chocolate Bars:
- 1 cup vegan dark chocolate chips or chopped vegan dark chocolate (70% cocoa or higher)
- 1 tbsp coconut oil (for melting chocolate)
- 2 tbsp vegan butter (for toasting kataifi)
- ½ cup kataifi pastry (shredded phyllo dough)
- ½ cup homemade pistachio-tahini butter (from above)
- 1 tsp vanilla extract
- Pinch of sea salt
- (Optional: omit maple syrup here if your chocolate already contains sweetner)
Notes:
Prep Your Pistachios: For the creamiest pistachio butter, make sure to remove the skins from your pistachios before blending. Use a high-powered food processor or blender and process them slowly—scrape down the sides as needed—until smooth and buttery.
Use Molds for Perfect Bars: If you want your Vegan Dubai Chocolate to have a clean, professional bar shape, silicone molds are your best friend. They make it easy to shape and release the chocolate with crisp edges.
Sugar Choice: This recipe skips powdered sugar—traditionally used—to avoid processed sugars. I prefer natural sweeteners like maple syrup or coconut sugar, but feel free to use powdered sugar if you want a sweeter, more classic texture.
Step by Step Instructions
Pistachio Butter:
Bring a small pot of water to a boil. Add pistachios and boil for 2–3 minutes.
Drain and rinse under cold water. Gently rub pistachios with a clean towel or your fingers to remove the skins. Pat dry and set aside.
Make the Pistachio-Tahini Butter: Add peeled pistachios to a food processor or high-speed blender. Blend until they begin to break down. Add tahini, vanilla, salt, and maple syrup. Blend again, slowly adding oil until smooth and creamy. Set aside.
Kataifi:
In a skillet, melt 2 tbsp vegan butter over medium heat. Add kataifi and toast, stirring often, until golden and crispy (about 5–7 minutes). Let cool.
Melt the Chocolate: In a double boiler or microwave-safe bowl, melt chocolate with the coconut oil until smooth.
Dubai Mixture:
In a bowl, combine the toasted kataifi with ½ cup of the pistachio-tahini butter. Mix until fully coated and sticky—this is your “Dubai paste.”
Create the Chocolate Bar Layers: Pour just enough melted chocolate into your silicone mold or lined tray to fully coat the bottom (this will become the top of the bar once flipped). Gently tap to level it out. Place in the freezer for 10 minutes or until the chocolate is firm.
Add the Pistachio-Kataifi Layer:Once the chocolate base is set, spoon the “Dubai paste” over it, pressing down firmly so it’s compact and even.
Seal with Chocolate: Pour more melted chocolate over the pistachio-kataifi layer until fully covered.Tap the mold again to smooth out the top and remove air bubbles.
Chill: Refrigerate the bars for at least 25 minutes or until completely set.
Serve: Once firm, remove from molds. Let sit at room temperature for a minute or two before eating and enjoy:
