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These Pistachio Chocolate Bars Disappeared Before I Tried One
Ingredients & Substitutions
How To Make Dubai Pistachio Chocolate Bars
My Recipe Tips
Pistachio Chocolate Bars Recipe card
Recipe Reviews

These Pistachio Chocolate Bars Disappeared Before I Tried One

Maya eating Dubai pistachio chocolate bars.

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!

Stack of pistachio chocolate bars with buttery shortbread crust, pistachio cream layer, fresh strawberries, chocolate drizzle, and chopped pistachios.

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.

Labeled recipe ingredients: Pistachios, Wholesome Yum Blanched Almond Flour, Besti Powdered Monk Fruit Allulose Blend, unsalted butter, avocado oil, vanilla extract, powdered sweetener, strawberries, chocolate chips, and sea salt.

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.

Crust pressed into the bottom of a square baking dish.

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.

Pistachio filling spread on top of prepared crust.

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.

Chocolate drizzled over pistachio filling.

Strawberries added to the bars and more chocolate drizzled on top.

Pistachio chocolate bars cut into squares on a cutting board.

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.