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These Pistachio Chocolate Bars Disappeared Before I Tried One
These pistachio chocolate bars didn’t last long. I made them while friends were staying with us over winter break, and they were gone before I could even grab one. I had to make them again just to finally try them myself! And now I understand why:
- Inspired by Dubai chocolate – If you’ve seen those viral Dubai chocolate bars, you’ll love these! My version has a similar pistachio cream and chocolate finish, but I made them in bar form with a crust (similar to my pecan pie bars).
- Creamy, crunchy, and chocolatey – The pistachio cream is smooth and nutty, the crust is buttery, the strawberries add juicy contrast (think chocolate covered strawberries vibes!), and the chocolate on top adds just the right snap with a little crunch from the nuts.
- Easier than traditional versions – Making your own chocolate can be tricky, but these Dubai pistachio chocolate bars are so much simpler! It’s one of my easiest, most unique healthy desserts, and involves zero baking.
- Actually good for you – This recipe is naturally gluten-free, with no refined sugar or processed ingredients. It even has some protein!
If you love pistachios and are looking for a fun, easy way to turn them into a dessert, these pistachio chocolate bars will earn their spot on your repeat list. Make them with me!
Ingredients & Substitutions
Here I explain the best ingredients for my Dubai pistachio chocolate bar recipe, what each one does, and substitution options. For measurements, see the recipe card.
Almond Crust:
- Wholesome Yum Blanched Almond Flour – I use this instead of all-purpose flour in almost everything. It’s super fine, so the crust turns out rich and buttery without that grainy texture some brands can have.
- Besti Powdered Monk Fruit Allulose Blend – I chose it here mainly because it’s a must for the pistachio cream (below) and that way you don’t have to buy a separate sweetener. Other sweeteners can work in the crust, but this one gives me the best texture.
- Unsalted Butter – Brings everything together and gives the crust that classic buttery flavor.
- Sea Salt – For balance.
Pistachio Cream:
- Pistachios – The star of the show! I use shelled pistachios to save time. You can also use pistachio butter for a shortcut. If your pistachios (or pistachio butter) are unsalted, you may want to add a pinch of salt when making the pistachio cream.
- Besti Powdered Monk Fruit Allulose Blend – This is even more important here than in the crust, because it dissolves completely and keeps the filling smooth. Regular Besti can work too, but you may need to blend a bit longer. I don’t recommend most other granulated or powdered sweeteners (unless you use actual powdered sugar), because almost anything else won’t dissolve well. Liquid ones won’t work either, because they’ll make the filling too runny.
- Avocado Oil – Helps the pistachios blend smoothly into a creamy texture.
- Vanilla Extract – A high quality one really makes a difference here.
Toppings:
- Strawberries – For fresh, bright flavor on top. You can skip these if you want your pistachio chocolate bars to last longer.
- Chocolate Chips – I use my favorite sugar-free dark chocolate chips, but feel free to choose your favorite. You can also swap in white chocolate chips if you like.
- Pistachios – I sprinkle more over the pistachio chocolate bars for a little crunch and extra pistachio flavor in every bite.
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How To Make Dubai Pistachio Chocolate Bars
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Make the crust. In a large bowl, whisk together the almond flour, Besti, and salt. Add the melted butter and mix until a dough forms.
- Press and chill. Line a baking dish with parchment paper and press the dough firmly into the bottom. I pop it in the freezer while I make the filling, which firms up the crust layer.
- Blend the pistachios. Add the pistachios and a little avocado oil to a high-power blender or food processor. Blend until it turns into a smooth nut butter (a.k.a. the pistachio cream!). Add the Besti and vanilla, and blend again — the mixture will be much thicker, which is normal.
- Spread the pistachio cream. Take the crust out of the freezer, dollop the pistachio mixture over it, and spread evenly.
- Assemble the bars. Drizzle melted chocolate over the pistachio layer, press the strawberries on top, then drizzle more chocolate. Sprinkle with chopped pistachios before it sets.
- Chill and slice. Refrigerate the pistachio chocolate bars until the filling is firm and the chocolate is set. Lift out, slice into bars, and enjoy them cold.
My Recipe Tips
- You’ll need a powerful blender or food processor to make the nut butter. A regular one will get stuck. I use this blender with this twister jar to make it easy.
- If the filling looks dry or isn’t breaking down, add a bit more oil as needed. I add just a tablespoon at a time, which works better than all at once and helps you control the consistency.
- Adjust the amount of Besti in the nut butter to taste. I usually start with less and blend, then add more if needed once I taste it.
- Want a creamier texture for the pistachio layer? You can blend in a couple tablespoons of heavy cream or half and half if you like. I usually don’t because it makes the pistachio chocolate bars less sturdy to hold and messier to eat.
- Add the strawberries within a few hours of serving to keep them fresh. They can get watery over time if they sit too long.
- What about the kataifi? Traditional Dubai chocolate includes kataifi (shredded phyllo dough used in a dessert like knafeh), but my Dubai pistachio chocolate bars do not. You can stir a handful into the pistachio cream if you like. I skipped it to keep these bars gluten-free and easier to make.
Pistachio Chocolate Bars
By
My Dubai pistachio chocolate bars have creamy pistachio filling, double chocolate drizzle, and fresh strawberries on a buttery almond crust.
Ingredients
[ See substitutions ]Tap underlined ingredients to see the ones I use.
Crust:
Pistachio Cream:
Topping:
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
Crust:
-
In a large bowl, whisk together the almond flour, Besti, and salt. Add the melted butter and mix well.
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Line an 8×8-inch baking dish with parchment paper. Press the crust firmly into the bottom of the pan. Chill the crust in the freezer while you prepare the filling.
Pistachio Cream:
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Combine the pistachios and a tablespoon of avocado oil in a high-power blender or food processor (I use this blender with this twister jar to make it easy.) Blend intermittently, scraping down the sides as needed, until a smooth nut butter forms. During the process, add more oil (a tablespoon at a time) as needed, when the mixture feels dry or doesn't seem to be breaking down.
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Add Besti and vanilla to the nut butter. Blend again until smooth. Adjust Besti to your taste if needed.
Assembly:
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Remove the crust from the freezer. Dollop the pistachio cream over the crust and spread evenly.
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Melt the chocolate chips in a double boiler on the stove, or in a small bowl in the microwave at medium power. Stir occasionally and stop heating once there are just a few unmelted chips left. Remove from heat and stir until completely melted.
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Drizzle half of the melted chocolate over the pistachio cream. Press the sliced strawberries into the top, then drizzle the remaining melted chocolate on top. Sprinkle the chopped pistachios over the chocolate before it sets.
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Refrigerate the pistachio bars for at least an hour, until the pistachio cream is cold and firm, and the chocolate is set.
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Lift the parchment paper onto a cutting board. Slice into 16 bars. Enjoy them while they're still cold.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 bar
- Tips: Check out my recipe tips above to help you make this recipe easier and get the perfect texture.
- Storage & meal prep: Once assembled with strawberries, these pistachio chocolate bars are best within 24 hours (in the fridge). However, you can prep the crust with pistachio cream over it up to a week ahead. If it firms up too much in the fridge, let it sit on the counter until it softens, then add the strawberries and chocolate and chill again before serving.
- Freeze: I don’t recommend freezing these with the fresh strawberries, as they’ll weep when they thaw, but you can freeze them without the berries for up to 3 months.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Pistachio Chocolate Bars
6 Comments
Janet Matthews
0Can’t wait to try these.
Wholesome Yum D
0Janet, I hope you love them when you try them! Come back and let me know what you think! 🙂
Barbara Stryker
0Made this for my peeps who are gluten free and love the Dubai chocolate and strawberries but can’t have it! The sugar free was a bonus for me! I was shocked how easy it was to make the pistachio cream!! The jarred varieties in the store have wheat in them as well as lots of sugar so can’t use those! This set up really well in the refrigerator!
Wholesome Yum D
0Hi Barbara, it’s so thoughtful that you made these for your gluten-free family and friends! 😊 Sounds like a huge success!
Dorothy Greenwald
0The recipe was great. I made a batch for home, then one for a party.
Wholesome Yum D
0Dorothy, I love that you made it again for a party! So glad the recipe worked out so well for you!