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Did you know you can make your own Dubai Chocolate at home? And that it’s not that difficult? This simple 3-ingredient recipe gets you a homemade version of your new favourite treat that is utterly divine!
Have you tried the viral Dubai Chocolate bars that are everywhere online right now?!
I am not ashamed to say I have tried a bar or two myself, and what I have come to realise is that this viral sensation that is here to stay (with good reason) can actually be made at home quite easily.
Now, whenever I need my fix of this heavenly snack, I can make my own!
Why you’ll love this Homemade Dubai Chocolate recipe
⭐️ Impressive and perfect for sharing or gifting
⭐️ Easy to make
⭐️ A fun weekend project!
What is Dubai Chocolate?
It is the rock star of luxury chocolate bars, which was invented by British Egyptian entrepreneur Sarah Hamouda in the UAE in 2022.
The story goes that she invented something to satisfy her pregnancy cravings for knafeh (a traditional Arabic sweet dessert made with kadayif, a shredded pastry dough) and pistachio.
While it hasn’t been around long, Dubai Chocolate has become a worldwide phenomenon, has been replicated by many confectionery companies and, according to the BBC, it is now responsible for a global pistachio shortage!
This article about Dubai Chocolate’s fame says it is a “rare combination of creativity, flavours and social media success that has broken all industry records.”
Well if you can get hold of the pistachio paste, I urge you to try this delicious, creamy, nutty recipe at home. You will just need a mould like this one and 3 ingredients.
Dubai Chocolate Ingredients
- Milk chocolate – You can use your favourite here, I often use my favourite Callebaut chocolate if I have it. It’s good quality, melts well and is a good investment I think (if you it in bulk, it works out cheaper than supermarket chocolate.) Any milk chocolate is fine though.
- Pistachio paste – Also known as pistachio creme or spread, a lot of mainstream supermarkets sell this or you can get it online.
- Kadayif pastry threads – Also known as kataifi. This is a fine, shredded filo pastry, traditionally found in Middle Eastern, Turkish and Greek sweet food, such as baklava. You can get this from specialist shops or online.
How to make Dubai Chocolate
1. Melt the chocolate as per the recipe below and pour it into a mould, spread and leave to set in the fridge.
2. Stir the pistachio paste together with the kadayif pastry threads and stir well to combine.
3. Spoon the pistachio filling into the chocolate shell and level out the top. Set again in the fridge for 20 minutes.
4. Melt the remaining chocolate, gently spread to the edges, then set for 2 hours in the fridge.
Storing
In the fridge Keep this in an airtight container in the fridge for up to a week.
Recipe Tip
If you want to take the edge of the sweetness of this chocolate bar, you could add a tablespoon of tahini to the pistachio paste to give it a little earthy flavour. I also like to add half a teaspoon of sea salt to the filling sometimes.
More favourite sweet treats…
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Nice Cream
Sweet Things
How to Make Honeycomb
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Rocky Road {Best Ever Recipe!}
Sweet Things
Easy Flapjacks {Foolproof Recipe!}
FAQs
No, there are allergens for both in this recipe. Be careful when using imported ingredients for recipes too, as they may not have the same labelling as in the UK or US.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Dubai Chocolate Recipe {3 Ingredients!}
Ingredients
- 180 g (1 cups) Milk chocolate
- 150 g (1.3 cups) Pistachio paste
- 60 g (0.5 cups) Kadayif pastry threads
Instructions
- Set aside 60g of the milk chocolate (this is for the bottom of your chocolate bar and you won’t need it until later).
- Melt the rest of the chocolate in a small bowl set over a pan of simmering water or in the microwave and then, when completely melted, pour into the chocolate mould and use a spatula or spoon to make sure the bottom and sides of the chocolate mould is covered in an even layer of chocolate. Place in the fridge for 30 minutes until set.
- Stir the pistachio paste together with the kadayif pastry threads (you may need to microwave the pistachio paste for a few seconds first to make it easier to stir).
- Spoon the pistachio filling into the chocolate shell and level out the top before putting back in the fridge for 20 minutes.
- Melt the chocolate you set aside at the beginning then gently spread it over the top of the chilled pistachio mix, making sure it reaches the edges.
- Set in the fridge for 2 hours before cracking in half and tucking in.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on October 7, 2025 and updated later to make improvements.
Oh my goodness, this is amazing! I can’t believe how easy it is, it never occurred to me to make it myself. Now I am planning on making batches of this as Christmas presents. Thank you Sarah!