DUBAI CHOCOLATE CRUNCH BARS
If you’ve come across the viral Dubai Chocolate Bars, you’ll love this wholesome, kid (and adult!)-friendly remix. Inspired by the original but made with better-for-you ingredients, this version is rich, crunchy, and naturally sweetened - completely free from refined sugar and artificial additives. With shredded coconut, antioxidant-rich dark chocolate, and a generous handful of pistachios, these bars are the perfect fridge-friendly treat for after-dinner moments, afternoon cravings, or an energising snack on the go. They’re a brilliant homemade alternative to store-bought chocolate bars, which are often pricey and loaded with sugar. You can be guaranteed that these will impress guests of all ages.
Dubai Chocolate Crunch Bars
Dietary: VEG, DF, GF, EF, NF
Allergens: Nuts
Age group: 24 months+
Serves: 24
Prep: 30 mins
Equipment: High-speed food processor, silicone moulds
Ingredients:
300g dark chocolate (>70%)
2 cups (140g) shredded coconut
¼ cup (66g) pistachio butter ( or any nut butter of choice)
¼ cup (60ml) maple syrup
2 tbsp (20ml) melted coconut oil
¼ cup (40g) chopped pistachios (optional for topping)
Method
Gently melt the dark chocolate in a heatproof bowl over a pot of simmering water (or microwave in short bursts, stirring in between).
Pour a layer of the melted chocolate into the base of a silicone bar mould. Tap gently to even out. Place in the fridge to set until firm.
Meanwhile, add the shredded coconut to a dry pan. Toast over medium heat, stirring often, until golden brown. Allow to cool completely.
In a bowl, mix the pistachio butter, maple syrup, and coconut oil until smooth. Stir the cooled toasted coconut into the pistachio butter mixture and combine well.
Once the chocolate base is set, remove the mould from the fridge. Add a layer of the pistachio coconut mixture over the chocolate, pressing it down gently.
Pour the remaining melted chocolate over the pistachio coconut layer, ensuring it’s fully covered. Smooth the top.
Refrigerate again until completely set and firm.
Once fully set, carefully pop the bars out of the silicone mould and slice if needed.
Optional: sprinkle chopped pistachios on top before the final chocolate layer sets for extra colour and crunch.
Storing leftovers: Refrigerate in an airtight container for up to 2 weeks or freeze for up to 4 months.
Tips:
Prep tips:
If you don't have silicone moulds, press the coconut pistachio mix into a baking tray lined with baking paper and freeze for 1 hour. Cut into small bars, then dip each into melted chocolate.
Allergies:
For a dairy-free version: Swap dark chocolate with vegan chocolate.
For a nut-free version: Swap pistachio butter with seed butter or tahini and crushed pistachios with crushed seeds.
Easy ingredient swaps:
Swap pistachios and pistachio butter for nuts/nut butter of choice