Desserts 🤖 AI Generated

Dubai Chocolate Bar Pistachio – Lighter Luxury

Recreate the viral Dubai chocolate bar at home with crispy wafer, silky dark chocolate shell, and pistachio-white chocolate ganache. Our Fat Switch cuts 40% of calories by swapping heavy cream and butter for Greek yogurt and coconut oil, while keeping every decadent bite intact.

25m

Prep Time

15m

Cook Time

Servings

290

Calories

Protein

🛒 Ingredients

✓ 200g dark chocolate (72% cocoa)
✓ 80ml virgin coconut oil
✓ 8 sheets crispy wafer (or phyllo dough)
✓ 30g unsalted roasted pistachios (finely chopped)
✓ 1 pinch sea salt
✓ Parchment paper
✓ Silicone mold or 8x8 pan
✓ 1 tsp vanilla extract
✓ 180g Greek yogurt (0% fat)
✓ 100g white chocolate (chopped)
✓ 40g pistachio butter
✓ 15ml honey or agave nectar

👨‍🍳 Instructions

1. Prepare the Crispy Base: Line an 8x8 inch (20x20 cm) pan with parchment paper. Layer 4 wafer sheets at the bottom, breaking and fitting as needed to cover completely. Press gently so they sit flat. Set aside.

2. Make the Pistachio Ganache: In a small saucepan, gently heat Greek yogurt over low heat (do not boil). Add chopped white chocolate and stir constantly for 2–3 minutes until fully melted and smooth. Remove from heat, fold in pistachio butter and honey until emulsified. Let cool for 5 minutes.

3. Spread the Filling: Pour the warm pistachio ganache over the wafer base, using an offset spatula to spread evenly to all edges. Sprinkle finely chopped pistachios and sea salt across the top. Refrigerate for 10 minutes until set but still slightly soft.

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4. Layer Second Wafer: Place remaining 4 wafer sheets on top of the ganache layer, pressing gently so they adhere. If sheets crack, overlap slightly. Refrigerate for another 5 minutes.

5. Temper the Chocolate Shell: Chop dark chocolate finely and place 150g in a microwave-safe bowl. Heat in 15-second bursts, stirring between each, until 80% melted. Add remaining 50g chopped chocolate and stir until fully melted and cooled to 88°F (31°C). This tempers the chocolate for a glossy snap.

6. Blend Chocolate with Coconut Oil: Warm coconut oil slightly (20 seconds in microwave) and stir into tempered chocolate until you reach a pourable ganache consistency. Add vanilla extract and a tiny pinch of salt.

7. Coat with Chocolate Shell: Remove the layered bar from the fridge. Pour chocolate mixture over the entire top, using an offset spatula to spread evenly and coat all edges. Work quickly—the chocolate sets fast. Refrigerate for 3–5 minutes until shell firms.

8. Chill and Slice: Transfer the entire pan to the freezer for 20 minutes. Remove, let sit at room temperature for 2 minutes, then use a hot, dry knife (dip in hot water and wipe clean between cuts) to slice into 12 equal bars. Store in the fridge between parchment layers in an airtight container.

📊 Nutrition per Serving

Calories290 kcal

Protein6g

Carbohydrates40g

Fat12g

🏷️ Tags

#low-calorie Dubai chocolate bar recipe#pistachio white chocolate dessert#healthier indulgent chocolate bars

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