ramyaramesh3007Indulge in this vegan Dubai Chocolate Bar recipe made with crispy kataifi pastry, creamy pistachio filling and rich dairy-free dark chocolate. Easy, decadent and so addictive!
I’m sooo done with not being able to pick up a Dubai Chocolate Bar and actually buy it because there’s always milk powder inside so it was time I tried making it at home (and sharing the recipe with you).
Ingredients You Need
This recipe requires some research in terms of where to get the ingredients from. I managed to find most of them on Lazada (in Singapore).
- Frozen Katafi Pastry
- Vegan Butter
- Vegan Pistachio Cream – I used this brand.
- Unsweetened Tahini
- Dark Chocolate Buttons
- Seasalt
Gluten free option: Substitute katafi pastry with crushed gluten free cornflakes. Ensure the rest of the ingredients are gluten free.
Vegan Dubai Chocolate
Indulge in this vegan Dubai Chocolate Bar recipe made with crispy kataifi pastry, creamy pistachio filling and rich dairy-free dark chocolate. Easy, decadent and so addictive!
Servings: 4
Equipment
- 4 chocolate mould
Ingredients
- 1.5 cups katafi pastry
- 1 tbsp vegan butter
- 1.25 cups vegan pistachio cream
- 3 tbsp tahini
- 2 cups vegan dark chocolate
- pinch seasalt
Instructions
- If you are using katafi pastry, thaw in fridge overnight and break it up so it doesn’t clump up.
- Melt the vegan butter in a pan over medium heat.
- Add the kataifi pastry and toast them until golden brown and crispy.
- Mix tahini with vegan pistachio cream.
- Mix the toasted kataifi with the pistachio cream and tahini until well combined.
- Melt the chocolate in short 1-minute intervals in the microwave. Mix in sea salt.
- Pour a thin layer of melted chocolate into a chocolate mould. Refrigerate for 10 minutes until it sets
- Spoon the pistachio-kataifi mixture on top of the set chocolate leaving a small gap at the top.
- Gently press the filling down to create an even layer.
- Cover the filling with the remaining melted chocolate and smooth the surface with a spatula.
- Tap the mould lightly to remove any air bubbles and even out surface.
- Refrigerate for 30 minutes to 1 hour until fully set.
- Store in an airtight container in the refrigerator for up to 2 weeks! I’m still having it and it’s sooo good!