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–+ servings
a photo of a plate of Dubai-Style Chocolate Pistachio Squares

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.
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