Pin A decadent collection of desserts inspired by the rich flavors and textures of premium chocolate bars, featuring Middle Eastern influences reminiscent of Dubais opulent dessert scene.
The first time I made these chocolate bars for a family gathering, everyone was amazed by the unique blend of pistachios, coconut, and spiced date caramel. The hint of cardamom brought back memories of dessert shops in Dubai.
Ingredients
- Chocolate Base: 200 g premium dark chocolate (70% cocoa), chopped, 100 g milk chocolate, chopped, 80 g unsalted butter, 80 ml heavy cream
- Crunch Layer: 80 g crushed pistachios, 60 g crushed digestive biscuits, 30 g toasted coconut flakes
- Spiced Date Caramel: 120 g Medjool dates, pitted, 60 ml water, 1/2 tsp ground cardamom, 1/4 tsp fine sea salt
- Garnish: Edible gold leaf (optional), 2 tbsp chopped dried rose petals, Extra chopped pistachios
Instructions
- Prepare the chocolate base:
- In a heatproof bowl, combine dark chocolate, milk chocolate, and butter. Melt gently over a saucepan of simmering water (double boiler), stirring until smooth. Remove from heat and stir in heavy cream. Set aside to cool slightly.
- Line the pan:
- Line a 20 cm (8-inch) square pan with parchment paper. Spread the chocolate mixture evenly in the pan.
- Add the crunch layer:
- Sprinkle the crushed pistachios, digestive biscuits, and toasted coconut flakes over the chocolate base. Gently press down with a spatula to embed the crunch layer.
- Make spiced date caramel:
- In a small saucepan, combine dates, water, cardamom, and salt. Cook over low heat, stirring, until dates are soft and water is mostly absorbed (about 5 minutes). Transfer to a blender or use an immersion blender to puree until smooth.
- Assemble:
- Dollop or swirl the date caramel over the crunchy chocolate base.
- Chill:
- Refrigerate for at least 2 hours, or until fully set.
- Serve:
- Remove from the pan and cut into bars or squares. Garnish with edible gold leaf, dried rose petals, and additional chopped pistachios before serving.
Pin Sharing these bars with my sibling over mint tea always brings out good conversations and nostalgic laughter. They have become a favorite for special occasions in our home.
Required Tools
Heatproof bowl, saucepan and double boiler setup, 20 cm (8-inch) square pan, parchment paper, spatula, blender or immersion blender, knife
Allergen Information
Contains dairy, nuts (pistachios), gluten (digestive biscuits), and may contain traces of soy (in chocolate). Always check ingredient labels for hidden allergens.
Nutritional Information
Calories: 325, Total Fat: 19 g, Carbohydrates: 36 g, Protein: 4 g (per serving)
Pin Store these chocolate bars in an airtight container for up to five days. Enjoy their rich taste alongside your favorite tea or coffee.
Recipe Q&A
- → How do I achieve a smooth chocolate base?
Use a double boiler and stir the chocolate and butter gently until fully melted, then add the cream off the heat for a glossy texture.
- → Can I substitute the pistachios?
Yes, almonds or hazelnuts work well, offering a different flavor and crunch profile to suit your preference.
- → How should I store these chocolate bars?
Keep them refrigerated in an airtight container for up to five days. Serve chilled or let sit at room temperature for softer texture.
- → Is the date caramel difficult to make?
No, simply simmer dates with water, cardamom, and salt, then blend until smooth for an easy, fragrant caramel layer.
- → What pairs best with these desserts?
They complement strong Arabic coffee or refreshing mint tea beautifully, bringing out the rich and spiced notes.
- → How can I make this suitable for vegans?
Use plant-based butter and cream, plus dairy-free chocolate, to transform this treat into a vegan-friendly option.