Dubai Chocolate Pistachio Oat Cups


A no-bake treat inspired by the viral Dubai. Traditionally, Dubai chocolate is made with a base of crispy kataifi pastry and pistachios, but we’ve swapped the kataifi for shredded coconut for a similar texture that’s easier to find. These cups are rich, indulgent, and full of Middle Eastern flair—with chocolate in every layer and a creamy pistachio-coconut filling.

Takes 1 hour 15 minutes

Serves 8

Ingredients
 

Chocolate Oat Base

  • 100 g rolled oats approx. 1 cup
  • 2 tbsp cocoa powder
  • 100 g smooth peanut butter or nut butter of choice pistachio butter, almond butter, or peanut butter all work well (approx. ½ cup)
  • 2 tbsp maple syrup
  • 4 tbsp oat milk or plant milk of choice

Pistachio Coconut Filling

  • 100 g pistachio butter or finely ground pistachios (approx. ½ cup)
  • 30 g desiccated coconut approx. ⅓ cup
  • 2 tbsp maple syrup

Chocolate Topping

  • 200 g dark chocolate approx. 1 cup

Topping

  • Handful of chopped roasted pistachios
  • Pinch of flaky sea salt optional

Instructions
 

Prepare the Base

  • Line a cupcake tin with 12 paper cases. In a mixing bowl, combine the oats, cocoa powder, nut butter, oat milk and maple syrup. Stir until the oats are fully coated and the mixture holds together.

Form the Base Layer

  • Divide the mixture evenly between the cupcake cases. Press down firmly to create a compact base about 1 cm thick.

Make the Pistachio Coconut Filling

  • In a small bowl, mix the pistachio butter, desiccated coconut, and maple syrup until well combined and smooth.

Layer the Filling

  • Spoon the pistachio mixture evenly over the chilled base, pressing it down gently to create a smooth second layer.

Melt the Chocolate

  • Break the remaining chocolate into small pieces and melt using a bain-marie (double boiler) or microwave in short bursts, stirring in between, until smooth.

Top with Chocolate

  • Pour the melted chocolate evenly over the pistachio layer, creating a glossy top layer about ½ cm thick.

Decorate & Set

  • Sprinkle with chopped roasted pistachios and a pinch of flaky sea salt, if using.
  • Chill in the fridge for at least 30 minutes, or until fully set.

Serve

  • Once firm, remove from the cases and enjoy your chocolatey, nutty, coconutty Dubai-inspired oat cups.
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