Dubai Chocolate Bar (Viral TikTok Recipe)

The Dubai Chocolate Bar has gone viral on TikTok for a reason - this homemade version delivers all the indulgent flavors and textures in every bite! The chocolatey, nutty and creamy sweetness combined with the flaky, buttery crunch is absolutely irresistible. This vegan and gluten-free version captures the same delicious experience as the original!

Hands breaking apart a homemade Dubai Chocolate Bar with a white marble background.

When I first saw the Dubai Chocolate Bar on TikTok, I immediately started brainstorming how I can make this myself. Filled with pistachio and tahini paste and then covered in chocolate, this is my kind of treat! The problem wasn't how I could make it vegan (butter is easy to work around and vegan chocolate is widely available), but rather how could I also make this gluten-free?

One of the key components of the original chocolate bar is knafeh, a popular Arab dessert made using a shredded phyllo pastry dough called kataifi. The name of the bar, created by Fix Dessert Chocolatier, is Can't Get Knafeh Of It, so I'd say finding a suitable replacement for the knafeh is the essence of a successful gluten-free version!

My goal was to not only mimic the taste and texture, but also the appearance. Kataifi looks very similar to vermicelli noodles (rest assured that didn't find its way into the final version). After many tests experimenting with different ingredients - which my kids definitely didn't mind - I finally landed on two alternatives to replace the knafeh: shredded coconut OR crispy quinoa.

A homemade Dubai chocolate bar broken stacked on top of a whole Dubai chocolate bar with a white marble background.

How to Make the Dubai Chocolate Bar Gluten-Free

Since traditional kataifi contains gluten and butter, I needed a crispy, golden alternative. There is no exact replacement for kataifi for this recipe, but shredded coconut and crispy quinoa both come pretty close!

Unsweetened shredded coconut: This is my top choice. When lightly toasted with avocado oil (or vegan butter), it creates that essential crunchy texture while complementing the nutty flavors. You’d never guess there’s coconut in this—the bold flavors completely mask it. I had a few coconut-avoiding friends try it, and they were genuinely surprised when I told them it was part of the recipe. They couldn’t taste it one bit!

Crispy quinoa: If going this route, you need to use store-bought crispy quinoa (not toasted quinoa or puffed quinoa as these are very different). Crispy quinoa is essentially cooked quinoa that is then baked until it becomes crunchy.

A single Dubai chocolate bar square next to the remainder of the bar with a white marble background.

Key Ingredients

For a decadent pistachio chocolate bar, the ingredient list is surprisingly simple! You'll need coconut oil, avocado oil and salt, plus the following key ingredients:

Vegan chocolate: - I melt Hu chocolate gems for the chocolate bar and Enjoy Life white chocolate chips for the signature white drizzle on top.
Shredded coconut: Lightly toasted on the stovetop with avocado oil and salt as a substitute for traditional kataifi.
Pistachio cream: A vibrant green pistachio cream is the signature look of the Dubai Chocolate Bar, but most store-bought versions contain dairy and/or refined sugars. However, you can easily make some yourself in just 15 minutes. This deliciously sweet and nutty homemade vegan pistachio cream will seriously blow your mind!
Tahini: The tahini does more than just add a rich creaminess - it also balances the sweetness of the pistachio cream as well as helps to bind the filling inside the chocolate shell.

Ingredients of a homemade Dubai chocolate bar in separate bowls with a white marble background.

How to Make this Homemade Dubai Chocolate Bar

This recipe is so much fun to make as we're essentially stuffing a chocolate bar with the most delicious pistachio filling. If you're not using a store-bought pistachio cream, start by making the pistachio cream and set it aside (it only uses 5 ingredients!).

And make sure you have a mold that works for this recipe! I used this mold in the photos below. Depending on the size of your mold you may need to adjust the recipe to fit it.

1. Make the white chocolate drizzle. Melt the white chocolate chips with coconut oil in the microwave until smooth and drippy (I usually do 1-1.5 minutes, stirring well to prevent burning). Drizzle in an organic random swirly pattern inside the mold. Place the mold on a small baking pan and freeze for a few minutes until fully set.

White chocolate chips and coconut oil in a white bowl with a white marble background.

Melted vegan white chocolate in a white bowl with a white marble background.

2. Create the chocolate shell. Melt 1 cup of dark chocolate. Once the white chocolate has set, pour half of the chocolate into the mold. Use a silicone brush to spread the chocolate evenly across the bottom and slightly up the sides. Freeze until firm.

Vegan chocolate gems in a white measuring cup with a white marble background.

Melted vegan dark chocolate in a white measuring cup with a white marble background.

3. Prepare the filling. In a small non-stick skillet over low to medium heat, toast the shredded coconut with avocado oil and a pinch of salt, stirring occasionally, until light golden brown (about 5-10 minutes). Remove from heat and mix in the pistachio cream and tahini until well-combined. The consistency should be thick, like peanut butter - spreadable but not runny.

Shredded coconut in a cast iron skillet with a white marble background.

Toasted shredded coconut in a cast iron skillet with a white marble background.

4. Assemble the bar. Spread the coconut-pistachio filling evenly over the set chocolate layer, ensuring a smooth, even surface. Freeze until firm to prevent the top chocolate layer from getting messy when poured over.

Pistachio cream and toasted coconut filling spread across a brown silicone chocolate bar mold on a silver sheet pan.

5. Seal with chocolate. Pour the remaining melted chocolate over the filling and use a spatula or spreading tool to create an even top layer. The chocolate should be evenly distributed for a uniform thickness. Freeze until set.

A hand pouring melted vegan dark chocolate from a white measuring cup over the Dubai chocolate bar filling in a brown silicone chocolate bar mold on a silver sheet pan.

A palette knife spreading melted vegan dark chocolate over the Dubai chocolate bar filling in a brown silicone chocolate bar mold on a silver sheet pan.

6. Serve! Pop it out of the mold. If you want a softer center for a gooey, breakable bar, let it sit at room temperature a bit before cutting. Store in the fridge. Enjoy!

A homemade Dubai chocolate bar resting on a brown silicone chocolate bar mold on a silver sheet pan.

Recipe Tips

Use coconut oil to melt the white chocolate. White chocolate can be somewhat clumpy when you melt it. Combining it with coconut oil helps to thin it out and make it more drizzle-able.
Let each layer freeze fully before adding the next. Otherwise the bar can get a little messy and won't have the same polished look of the original chocolate bar.

Three squares of homemade Dubai chocolate bars stacked on top of each other wihth a. white marble background.

Final Touches

Pistachios are having a moment right now, so why not go all out? Top your bars with crushed pistachios, flaky sea salt or even edible gold dust for that extra luxe feel.

Hands holding a Dubai chocolate bar split in half to show the pistachio cream filling inside.

I hope you enjoy this homemade Dubai Chocolate Bar - it certainly beats traveling across the world (or paying $20-$25/bar) to get it!

Image may be NSFW.
Clik here to view. Hands breaking apart a homemade Dubai Chocolate Bar with a white marble background.