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 hourhour15 minutesminutes
Serves 8
Ingredients
Chocolate Oat Base
100grolled oatsapprox. 1 cup
2tbspcocoa powder
100gsmooth peanut butter or nut butter of choicepistachio butter, almond butter, or peanut butter all work well (approx. ½ cup)
2tbspmaple syrup
4tbspoat milk or plant milk of choice
Pistachio Coconut Filling
100gpistachio butteror finely ground pistachios (approx. ½ cup)
30gdesiccated coconutapprox. ⅓ cup
2tbspmaple syrup
Chocolate Topping
200gdark chocolateapprox. 1 cup
Topping
Handful of chopped roasted pistachios
Pinchof flaky sea saltoptional
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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