Dubai-Style Chocolate Pistachio Squares
These are a healthier treat that are super easy to make and looks beautiful! They combine smooth dark chocolate, creamy pistachio-coconut filling, and a chewy nut-date base. Made in silicone moulds for perfect shape and easy prep, they’re indulgent yet packed with wholesome ingredients.
Takes 15 minutes
Serves 24
Ingredients
Base & chocolate layer:
- 200 g dark chocolate for the base
- 100 g cashew nuts or nut of choice
- 100 g pitted dates
- 2 tbsp coconut oil
- Pinch of sea salt
Dubai pistachio layer:
- 4 tbsp pistachio butter or 100g of pistachios blended till smooth
- 2 tbsp toasted desiccated coconut
- Optional: ½ tsp maple syrup or pinch of cardamom for extra flair
Top chocolate coating:
- 60 g dark chocolate for final layer
- Optional garnish: crushed pistachios
Equipment:
- Silicone mould tray 24 squares, approx. 2.5cm x 2.5cm x 1cm deep
Instructions
Melt the base chocolate and create the shells:
- Finely chop 200g dark chocolate and melt it using a bain marie or microwave.
- Spoon chocolate into each cavity of the silicone mould, filling about ⅓ of the way.
- Use the back of a small spoon to brush chocolate up the sides to form little cups.
- Place in the freezer for 15 minutes to harden.
Prepare the Dubai pistachio filling:
- In a bowl, mix 4 tbsp pistachio butter with 2 tbsp toasted desiccated coconut until well combined.
- (Optional: stir in ½ tsp maple syrup or a pinch of ground cardamom for extra depth.)
Add the pistachio layer:
- Once the chocolate base is set, spoon a small amount of the pistachio mixture into each mould, filling until about ⅔ full. Smooth the tops gently with the back of a spoon.
Make the nut-date base layer:
- In a food processor, pulse 100g mixed nuts until they resemble coarse breadcrumbs.
- Add 100g pitted dates, 2 tbsp coconut oil, and a pinch of salt. Blend for 2–3 minutes until the mixture sticks together when pressed.
Start with the chocolate
- Divide the nut-date mixture evenly among the moulds, pressing it down firmly as the top layer of each square. Chill in the fridge for 20–30 minutes or until completely set.
- Remove and enjoy!
To store:
- Keep in an airtight container in the fridge for up to 2 weeks. Best served slightly chilled.
