Dubai Chocolate Strawberries

I’m generally not one for following trends… foods trends in particular. But have you tried a dubai chocolate bar? They’ve been popular for a while now, but I know it’s likely not everyone has tried it.

This recipe is a spin on that, combining the slightly bitter dark chocolate with crunchy shredded dough, sweet and nutty pistachio cream, and juicy fresh strawberries!

There’s no silicone molds to buy, and you can feel a little healthier because it’s fruit, right?

Well that’s my story at least, and I’m sticking to it, lol.

What do I need to make this recipe?

• Butter – I like to use unsalted, since some of the other ingredients add salt.
• Kataifi – this is a shredded phyllo dough that looks like you took angel hair pasta and broke it into small pieces. It’s what gives dubai chocolate desserts their signature crunch.
• Pistachio cream – you can also use pistachio butter, if that’s what you can find, but you might want to stir in a tablespoon or two of powdered sugar, since pistachio butter can be a bit bitter and not sweet.
• Tahini – this is optional, but it adds a touch of earthy savoriness that balances all the sweetness in this dessert. If you use pistachio butter, I would skip the tahini though, since it isn’t as sweet.
• Chocolate – you can use any variety of chocolate you like, but I like to use dark chocolate. It’s slightly bitter so it mixes with all the sweetness.
• Coconut oil – this helps the chocolate melt easily with no seizing, and it gives the chocolate a glossy finish.
• Strawberries – I find that fresh is best, since frozen strawberries tend to be much more wet.
• Pistachios – adding some crushed nuts on top adds not only a crunch, but is visually appealing.
• Salt – a small pinch of flaky sea salt does wonders to balance the flavors of this dessert.

How to make dubai chocolate strawberries:

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

1. Toast kataifi. This is done in a skillet and takes about 10 minutes or so.
2. Mix in pistachio cream. Once the kataifi is cooled, stir in the pistachio cream and tahini.
3. Slice strawberries. This can be done at any point during the recipe, so do it when you have time.
4. Melt chocolate. You can melt it in whichever method you prefer. I like to place about an inch or so of water in a saucepan and lay a glass bowl (with the chocolate in it) over the top. Let the water simmer and the chocolate and coconut oil will melt.
5. Assemble. Layer the sliced strawberries, kataifi/pistachio cream, and melted chocolate. Repeat until you’ve filled the cup.

Variations of this recipe

• Pistachio cream – I have to find my pistachio cream online, as my grocery stores don’t stock it. But if your store sells pistachio butter, this can be used instead. It can sometimes taste a little bitter and not sweet, so I recommend adding a tablespoon or two of powdered sugar if you’re using pistachio butter.
• Type of chocolate – the beauty of this dessert is that any type of chocolate could be used. I’ve used milk and dark, but semi-sweet or even white would also work. It all depends which one is your favorite and how sweet you want the dessert to be.
• Oil – if you don’t have coconut oil, you can use vegetable oil instead.
• Fruit – while I’ve never tested this recipe with other types of fruit, any fruit that goes well with chocolate would work here.

Making dubai strawberries ahead of time

While the finished dessert cups are best made fresh, the kataifi filling can be made ahead of time and kept refrigerated. You’ll want to let it come close to room temperature before using it.

The strawberries can also be sliced a day ahead of time. Then all you have to do is melt the chocolate and assemble the dessert!

Storage

Leftover dessert cups should be refrigerated in an airtight container for up to a day or so.