Dubai Chocolate Strawberries are a refreshing and delicious dessert inspired by the rich, vibrant flavors of the popular Dubai chocolate bar that has taken the world by storm.
This homemade, easy recipe consists of layers of pistachio-kataifi mixture, rich dark chocolate, and fresh juicy strawberries, creating a delightful fusion of flavors and textures.
What is Dubai Chocolate Bar?
The "Dubai chocolate" phenomenon began with Fix Dessert Chocolatier in Dubai, specifically with the "Can't Get Knafeh of It" bar. Inspired by a pregnancy craving of Sara Hamouda for a traditional Middle Eastern dessert called knafeh (a pistachio-filled filo pastry), founder Sarah Hamouda created a chocolate bar that reimagined the flavors and textures of knafeh.
The bar, featuring a milk chocolate shell bursting with pistachio cream and kataifi, gained immense popularity, particularly after a viral tiktok showcasing its unique combination of textures and flavors.
Hamouda, a British Egyptian entrepreneur living in Dubai, founded Fix Dessert Chocolatier in 2021, and the "Can't Get Knafeh of It" bar was one of her first creations. The chocolate bar's popularity exploded after a TikTok video by food influencer Maria Vehera went viral, showcasing the bar and its unique flavors.
What is Knafeh?
Knafeh (also spelled knafah, kunafa, kinafeh, or kanafih) is a popular Palestinian and Middle Eastern dessert that is enjoyed on various occasions. Knafeh typically consists of shredded or finely ground dough (usually made from wheat), layered with a sweet and cheesy filling, and then drizzled with sugar syrup and garnished with crushed pistachios.
It is believed that knafeh originated in the city of Nablus, a Palestinian city in the West Bank, famous for "Knafeh Nabulsi”, which is made with the local Nabulsi cheese. This variation is characterized by its use of white cheese, thin strands of shredded dough, and aromatic sugar syrup. Knafeh Nabulsi is particularly famous and has contributed to the overall reputation of knafeh in the Middle East and beyond.
Equipment
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- Blender - For grinding pistachios
- Glass Bowl - For melting and holding the chocolate.
- Baking Sheet - For baking kataifi
Ingredients
- Fresh Strawberries - Strawberries are the highlight of this recipe and make up most of what fills the cups. Choose ripe, juicy strawberries for the best flavor and texture. You can also switch it up with other berries like raspberries or blueberries
- Unsalted Shelled Pistachios - Use unsalted pistachios to make the pistachio butter filling.
- White Chocolate - To make the ground pistachios creamy and sweet, I added medium-sweet white chocolate chips to the mixture.
- Tahini - Tahini is a creamy paste made from ground sesame seeds, commonly used in Middle Eastern cooking for both savory dishes and sweets. It gives this mixture a nutty subtle flavor.
- Kataifi -Kataifi is a type of finely shredded phyllo dough used in Middle Eastern and Palestinian desserts, especially knafeh. Kataifi known for its crispy, golden texture when baked.
- Dark Chocolate - I love dark chocolate, so I used 72% dark in this recipe. If you prefer a sweeter flavor, feel free to use milk chocolate or a lower percentage of dark chocolate whatever suits your taste!
- Coconut Oil - Adding coconut butter to dark chocolate makes the chocolate smoother, shinier, and slightly softer when it sets, which helps it coat molds more evenly without cracking.
Instructions
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Preparing Pistachio Butter
Step 1 | Place unsalted, shelled pistachios in a blender or food processor.
Step 2 | Grind pistachios until they become a fine powder.
Step 3 | Melt white chocolate: place it in a glass bowl over a pot filled with boiling water, stirring occasionally until fully melted.
Step 4 | Add the ground pistachios and tahini to the melted white chocolate and mix well.
Step 5 | Chop the kataifi dough finely with a sharp knife.
Step 6 | Spread the chopped kataifi on a baking sheet and bake in a preheated oven at 320°F for 30–35 minutes, stirring every 10 minutes, until golden brown.
Step 7 | Add the toasted kataifi to the pistachio-white chocolate mixture.
Step 8 | Mix well until fully combined.
Layering Instructions
Step 1 | Add a layer of melted chocolate to the bottom of your mold or serving dish.
Step 2 | Place a layer of sliced strawberries over the chocolate.
Step 3 | Spoon in a mixture of kataifi (shredded phyllo) and crushed pistachios on top of the chocolate layer.
Step 4 | Drizzle more melted chocolate over the kataifi and strawberries.
Step 5 | Now, repeat the process by adding a second layer of sliced strawberries, another drizzle of chocolate, and a generous spoonful of the crunchy pistachio cream on top!
Variations and Substitutions
- Instead of baking in the stove you can add them to the air fry them until golden. Heat air fryer on 350 (F) degrees, add parchment paper and air fry for 10-15 minutes or until golden. Stirring for every few minutes making sure all kataifi is evenly coated.
- Replace dark chocolate with milk chocolate for a different flavor.
- Replace pistachios with toasted almonds, mix with caramel instead of white chocolate.
- Use other berries, raspberries or blueberries.
- For a creamier, softer texture, you can substitute chocolate pudding in place of melted dark chocolate. It adds a smooth, velvety element that pairs beautifully with the crisp kataifi and fresh strawberries, making the dessert even more indulgent.
- Adding banana slices on top of the strawberries introduces an extra layer of sweetness and freshness to the dessert. The soft texture of the banana complements the juicy strawberries and rich chocolate, creating a beautifully balanced and flavorful bite.
Pro Tips
- The chocolate is the main ingredient, so the better the quality, the better the final result. Opt for artisan chocolate or chocolate with a high cocoa percentage for dark chocolate. If you’re using white chocolate, make sure it’s not overly sweet and has a creamy texture.
- Temper your chocolate if you're aiming for a glossy, professional finish. Tempering will give it a smooth, shiny look and a satisfying snap when broken.
Storage
- I recommend layering all the ingredients on the day of or just before serving. If you do layer them ahead of time, cover the glasses with plastic wrap and refrigerate. Keep in mind that the melted chocolate will harden once chilled.
- You can prepare the pistachio butter ahead of time and store it in the fridge.
Frequently Asked Questions
I don't recommend using frozen strawberries, as they release too much moisture and don’t hold the chocolate coating well. Always use fresh, ripe, but firm strawberries.
They’re best the same day, but can last up to 2 days in the refrigerator. After that, the berries start to release moisture and won't taste fresh.
You can prepare the kataifi-pistachio mixture ahead of time and store it in an airtight container to save time. However, for the best texture and presentation, it's important to assemble and layer the dessert on the day you plan to serve it. This ensures the kataifi stays crisp and contrasts beautifully with the creamy and juicy elements of the dish.
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Dubai Chocolate Strawberries
- Prep Time: 15
- Cook Time: Baking 30
- Total Time: Freezing 40 minutes
- Yield: 4 1x
- Category: Dessert
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
Dubai Chocolate Strawberries are a refreshing and delicious dessert inspired by the rich, vibrant flavors of the popular Dubai Chocolate Bar that has taken the world by storm.
This homemade, easy recipe consists of layers of pistachio-kataifi mixture, rich dark chocolate, and fresh juicy strawberries, creating a delightful fusion of flavors and textures.
Ingredients
- 1 pound fresh strawberries (washed, stemmed and thinly sliced)
- 1 cup (8 oz) shelled unsalted pistachios
- 180 grams white chocolate
- ¼ cup tahini
- 200-220 grams kataifi (half of the average bag)
- 400 grams of dark chocolate (72% cocoa)
- 1 ½ tablespoons coconut butter
Instructions
- Place the pistachios in a grinder and grind until they become a fine powder.
- Melt the white chocolate: place it in a glass bowl over a pot filled with boiling water, stirring occasionally until fully melted. Set aside for 3–4 minutes to cool slightly.
- Add the ground pistachios and tahini to the melted white chocolate and mix well.
-
Thaw the kataifi on the counter at room temperature for 2–3 hours before using.
- Chop the kataifi dough finely with a sharp knife.
- Spread the chopped kataifi on a baking sheet and bake in a preheated oven at 320°F for 30–35 minutes, stirring every 10 minutes, until golden brown.
- Add the toasted kataifi to the pistachio-white chocolate mixture and mix until well combined.
- Melt the dark chocolate: place it in a glass bowl with the coconut oil over a pot of boiling water, stirring occasionally until melted.
Layering Instructions:
- Add a layer of melted chocolate to the bottom of your mold or serving dish.
- Place a layer of sliced strawberries over the chocolate.
- Drizzle more melted chocolate over the strawberries.
- Spoon in a mixture of kataifi (shredded phyllo) and crushed pistachios on top of the chocolate layer.
- Repeat the process by adding a second layer of sliced strawberries, another drizzle of chocolate, and a generous spoonful of the crunchy pistachio cream on top!
Notes
- The chocolate is the main ingredient, so the better the quality, the better the final result. Opt for artisan chocolate or chocolate with a high cocoa percentage for dark chocolate. If you’re using white chocolate, make sure it’s not overly sweet and has a creamy texture.
- Temper your chocolate if you're aiming for a glossy, professional finish. Tempering will give it a smooth, shiny look and a satisfying snap when broken.
Joy says
This recipe is spot on! It looks so fancy yet so easy to make and turns out delicious!! It is also kid friendly!
Wafa Shami says
Hi Joy, that's great to hear. Thanks for the review.