Dubai Chocolate Bites are sweet-salty, crunchy-creamy, and surprisingly easy to make. They're a tasty combination of chocolate, pistachio cream, kataifi and tahini.
I don’t know about you, but I’m always hunting for that rare dessert that’s quick, low-fuss, but still has something interesting going on. These Dubai Chocolate Bites check all the boxes.
In this viral Middle Eastern treat, there’s the richness of dark chocolate, the nutty depth of pistachio cream, a hint of tahini to round it out, and the golden crunch of toasted kataifi (filo pastry shreds).
You only need five ingredients, and there’s no baking required. They’re easy to put together, but they don’t taste like a shortcut dessert.
The flavor? Think of them as Middle Eastern truffles with a crunchy twist. They're rich from the chocolate and full of pistachio cream mixed with kataifi texture.
They hold their shape well once set, so they’re perfect as edible gifts, party trays, or for a family treat.
You can get most of the ingredients from a Middle Eastern grocery store or online (I got the kataifi from Amazon).
If you haven’t used kataifi before, it’s basically shredded phyllo pastry. When toasted, it turns golden and crisp and adds a really satisfying texture that you can’t get from nuts alone. You can toast your own or (like me) buy pre-toasted.
And if you’re new to pistachio cream, you’re in for a treat. It’s like Nutella’s sophisticated cousin – rich, smooth, and a little luxurious. I got mine at Marks and Spencer but you can get a Turkish one from Walmart.
Jump to:
What is Dubai Chocolate?
Dubai chocolate typically refers to a rich, chocolate-based treat filled with a luxurious pistachio and kataifi (shredded phyllo) mixture, inspired by Middle Eastern flavors.
The combination of smooth dark or milk chocolate with a creamy pistachio filling and crispy, toasted kataifi creates a layered texture that’s both crunchy and melt-in-your-mouth.
What is Kataifi?
Kataifi (sometimes spelled kadaif or kadaifi) is a finely shredded phyllo dough that crisps up when baked or toasted. It’s common in Greek, Turkish, and Middle Eastern desserts. It's used in kunafa and Turkish kadaif filled nests, you’ve tasted it.
Find it toasted or untoasted in Middle Eastern grocery stores or online.
It has a string-like, vermicelli texture and is typically baked or toasted to make it crisp and golden. Kataifi forms a light, airy crunch when cooked, making it perfect for layering or mixing into fillings where you want both texture and subtle flavor.
Why You'll Love This Recipe
- No baking required.
- Just 5 ingredients.
- Comes together in under 30 minutes.
- Great for making ahead.
- Easy to customize.
- Impressive flavor with minimal effort.
- Naturally gluten-free.
- Nutty, sweet, slightly salty – great balance.
- Perfect for parties or gifting.
- A little different from the usual chocolate treats.
Ingredients
- Kataifi – This finely shredded phyllo/filo pastry adds a great texture. If you can't find any you could substitute shredded wheat cereal though it won't be as authentic or crispy if it sits for long.
- Pistachio cream – The star of the show. Smooth, nutty, rich. Make sure you get the smooth and creamy pistachio cream, not pistachio butter.
- Tahini – Adds depth and silkiness. You can skip it if you must, but I’d recommend keeping it in.
- Salt – Just a pinch sharpens all the other flavors. Don’t leave it out.
- Milk or Dark chocolate - use whichever variety you prefer.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
I use pre toasted kataifi, but if you can only buy untoasted, then melt 1 tablespoon of butter in a frying pan over a medium heat, add the kataifi and cook, stirring occasionally until it’s golden and toasted - about 8 minutes.
For the dubai pistachio filling, add the pistachio cream, tahini, and salt to a large bowl and stir to combine.
Add the toasted kataifi to the pistachio cream mixture and gently stir to combine. Set aside.
Chop the chocolate into small pieces and place them in a microwave-safe bowl. Microwave for 60 seconds, then stir and heat for an additional 30 seconds, or until the chocolate is fully melted.
While the chocolate is melting, line a baking tray with a sheet of parchment paper.
Scoop spoonfuls of the melted chocolate onto the parchment paper, forming small disk shapes. You can adjust the thickness of the bites to your preference. Set aside some of the melted chocolate for drizzling.
Add a small spoonful of the dubai pistachio filling to each chocolate disk. Drizzle them with the remaining melted chocolate.
Place in the fridge for 15 minutes or until the chocolate has set.
Serving Suggestions
- With mint tea, Arabic coffee or even Yemeni Hawaij Coffee.
- On a dessert tray with baklava and ma’amoul.
- As part of a dessert tasting board with Persian Love Cake.
- Gift wrapped in little boxes as an edible gift, with other chocolates like Guinness Truffles and Marzipan Chocolates.
- Crumbled over vanilla ice cream.
- Paired with berries and a drizzle of pomegranate syrup.
- As a sweet ending to a mezze meal.
Storage
Store your Dubai chocolate bites in an airtight container in the fridge for up to 7 days. They hold up really well.
You can also freeze them in a single layer, then transfer to a freezer bag for up to a month. Let them come to room temperature before eating, or enjoy them slightly chilled for extra snap. You can make them a few days ahead of time if you’re hosting.
Top tips
- If desired you can temper the chocolate by melting two-thirds of it gently over a double boiler or in short microwave bursts, then stirring in the remaining third off the heat until smooth and glossy. This helps stabilize the chocolate for a shiny finish and clean snap.
- Don’t overheat the chocolate – it can seize. Microwave in bursts and stir in between.
- If your pistachio cream is very runny, add a few more spoonfuls of kataifi to firm it up.
- Use a small cookie scoop for uniform portions.
FAQ
No, not really. Kataifi has a different texture and behaves differently when toasted. An alternative is shredded wheat, but it won't be quite as crispy.
Not quite. Pistachio cream usually has sugar and milk solids added, making it sweeter and smoother.
Check Middle Eastern, Turkish or Italian grocery stores, or look online. Brands like Pariani or Babbi are good but many others are available.
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📖 Recipe
Dubai Chocolate Bites
Ingredients
- 1 cup toasted kataifi kadayif 30g
- ½ cup pistachio cream 145g
- 2 tablespoons tahini paste
- ½ teaspoon salt
- 16 oz milk or dark chocolate 450g
Instructions
- I use pre toasted kataifi, but if you can only buy untoasted, then melt 1 tablespoon of butter in a frying pan over a medium heat, add the kataifi and cook, stirring occasionally until it’s golden and toasted - about 8 minutes.
- For the dubai pistachio filling, add the pistachio cream, tahini, and salt to a large bowl and stir to combine. Add the toasted kataifi to the pistachio cream mixture and gently stir to combine. Set aside.
- Chop the chocolate into small pieces and place them in a microwave-safe bowl. Microwave for 60 seconds, then stir and heat for an additional 30 seconds, or until the chocolate is fully melted.
- While the chocolate is melting, line a baking tray with a sheet of parchment paper.
- Scoop spoonfuls of the melted chocolate onto the parchment paper, forming small disk shapes. You can adjust the thickness of the bites to your preference. Set aside some of the melted chocolate for drizzling.
- Add a small spoonful of the dubai pistachio filling to each chocolate disk. Drizzle them with the remaining melted chocolate.
- Place in the fridge for 15 minutes or until the chocolate has set.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Paula
This recipe worked out perfectly! Everyone loved the Dubai bites.