Dubai Chocolate Bar

The Dubai chocolate bar is a luxurious confection filled with crispy kataifi and a creamy mixture of pistachio and tahini paste. Here’s how to make them at home!

What Is a Dubai Chocolate Bar?

The Dubai chocolate bar is rich, opulent, luxurious, and extravagant—just like the city where it originated! It went viral on TikTok this year with people marveling over its decadent filling, which pairs crispy kataifi with a creamy combination of tahini and pistachio. You might not be able to take a trip to Dubai, but you can make a batch of viral Dubai chocolate bars and get a little taste of it at home!

Why You’ll Love This Dubai Chocolate Bar Recipe

• Divinely rich . The unique blend of chocolate, sesame paste, and nut butter make the Dubai chocolate bar incredibly rich in flavour and texture.
• The perfect contrast . Let’s talk about that texture! I love the combination of melt-in-your-mouth chocolate, crispy kataifi, and the smooth tahini-pistachio filling in every bite.
• Great for gifting . Skip the cookies this year and give your friends and family homemade Dubai chocolate bars for the holidays !

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Kataifi dough – This is shredded phyllo dough.
• Vegan butter – I like to use my homemade vegan butter , but store-bought is fine.
• Pistachio butter – You can buy pistachio butter online if your grocery store doesn’t carry it.
• Tahini – Here’s how to make your own tahini .
• Vegan dark or milk chocolate – I used a mix of both dark chocolate and milk chocolate .

For the optional marbled effect:

• White chocolate – Make sure you buy a good one! Lower quality brands can be waxy and flavourless. I like Pascha white chocolate .
• Coconut oil – You’ll need coconut oil to make a smooth white chocolate marble.

Where Can I Find Kataifi Dough?

Kataifi dough can be found in the frozen section of some grocery stores or in most Middle Eastern and Mediterranean markets. You can also purchase kataifi dough online. It’s most commonly used in a dessert called knafeh (or kunafa), and also in Dubai chocolate bars.

How to Make Dubai Chocolate Bars

Shred and fry kataifi dough.

• Prepare the kataifi . Pull apart the kataifi dough and chop it into ½-inch pieces.
• Fry the kataifi . Melt the vegan butter in a skillet over medium heat and fry the kataifi until it’s golden and crispy.
• Mix kataifi dough with the filling . Stir together the pistachio butter and tahini, then fold in the cooled kataifi.

Melt the chocolate.

• Melt the chocolate . Melt the chocolate in a double boiler on the stovetop or in a bowl in the microwave until smooth and glossy.
• Melt the white chocolate . If making the marbled look, also melt the white chocolate and coconut oil in a double boiler or in a small bowl in the microwave.

• Optional marbling step . Drizzle the white chocolate into the mold, if you’re using it. Freeze for 5 minutes.
• Cover mold with chocolate . Then add the melted regular chocolate, making sure it covers the bottom and goes up the sides of the mold. Chill in the fridge for 10 minutes.
• Fill and top the bars . Press the filling into the chocolate molds, then smooth the remaining chocolate over the top. Tap the mold against the countertop, then chill for 2 hours in the fridge.
• Unmold . Remove the Dubai chocolate bars from the mold and serve or store for later .

Tips and Variations

• Don’t skip the silicone mold . Using a silicone candy bar mold is truly a game-changer! It will ensure that you get the perfect bar shape and are able to remove the Dubai chocolate bars without breaking them.
• Use good quality chocolate . Since chocolate is the star ingredient, it’s important to use a high-quality brand for the best flavour and texture.
• Swap out the pistachio butter . If you can’t find pistachio butter and don’t want to order it online, you can use almond butter or cashew butter as a substitute.
• Add extra toppings . Feel free to add your own personal touch by topping the chocolate bars with additional ingredients like chopped pistachios, rose petals, chopped dried apricots, or even edible gold flakes for a swanky look.

How to Store

Store your Dubai chocolate bars in an airtight container in the refrigerator for up to a week. I recommend letting them come to room temperature before enjoying!

More Vegan Chocolate Recipes

• Avocado Chocolate Mousse
• White Chocolate Peppermint Bark
• Vegan Hot Chocolate/Hot Cocoa (Simple & Creamy)
• Gluten Free Brownies (Vegan)
• Vegan Peanut Butter Cups

Ingredients

• 5 ounces kataifi dough , (shredded phyllo) 150 g
• 2 tablespoons vegan butter
• ½ cup pistachio butter , 100 g
• 2 tablespoons tahini
• 12 ounces vegan dark or milk chocolate , I used four 3-ounce bars in a mix of both dark and milk chocolate, 340 g

For the optional marbled effect:

• 1.5 ounces white chocolate , I used half of a 3-ounce bar, 42 g
• 1 teaspoon coconut oil

Instructions

• Gently pull apart the kataifi dough to loosen the strands; chop into about ½ inch pieces.
• Heat vegan butter in a pan over medium heat.
• Add the kataifi and fry it, stirring continuously, until golden and crispy (around 5-7 minutes). Remove from heat and let it cool.
• In a bowl, combine pistachio butter and tahini. Mix until smooth and creamy.
• Fold the fried kataifi into this mixture, stirring to combine well.
• In a double boiler or microwave-safe bowl, melt the dark/milk chocolate, stirring occasionally to ensure it’s smooth and glossy.
• If making a marbled effect, melt the white chocolate with coconut oil in a double broiler or separate small bowl.
• Make sure to use a silicone candy bar mold at least .5 inches high (.75 is even better), so that you will have space to fit the filling.
• Marble texture : Drizzle white chocolate over your mold. Place in the freezer for 5 minutes.
• First chocolate layer : Spoon melted chocolate into each cavity of the silicone mold, coating the sides and bottom evenly. Use a spoon to ensure all sides are covered. You want a thin but even layer of chocolate.
• Place the mold in the fridge or freezer for 10 minutes to set.
• Once the chocolate shell is firm, fill each mold cavity with the pistachio-tahini-kataifi mixture. Press the filling lightly into the mold, leaving some space at the top for the final chocolate layer.
• Pour more melted chocolate over the filling in each mold, ensuring the filling is fully covered and the top is smooth. Tap the mold gently to remove any air bubbles.
• Place the mold back in the fridge to set for at least 2 hours, or until the bars are fully solidified.
• Once set, carefully pop the chocolate bars out of the silicone mold.

Notes

Dubai Chocolate Bar

Ingredients

• 5 ounces kataifi dough (shredded phyllo) 150 g
• 2 tablespoons vegan butter
• ½ cup pistachio butter 100 g
• 2 tablespoons tahini
• 12 ounces vegan dark or milk chocolate I used four 3-ounce bars in a mix of both dark and milk chocolate, 340 g

For the optional marbled effect:

• 1.5 ounces white chocolate I used half of a 3-ounce bar, 42 g
• 1 teaspoon coconut oil

Instructions

• Gently pull apart the kataifi dough to loosen the strands; chop into about ½ inch pieces.
• Heat vegan butter in a pan over medium heat.
• Add the kataifi and fry it, stirring continuously, until golden and crispy (around 5-7 minutes). Remove from heat and let it cool.
• In a bowl, combine pistachio butter and tahini. Mix until smooth and creamy.
• Fold the fried kataifi into this mixture, stirring to combine well.
• In a double boiler or microwave-safe bowl, melt the dark/milk chocolate, stirring occasionally to ensure it’s smooth and glossy.
• If making a marbled effect, melt the white chocolate with coconut oil in a double broiler or separate small bowl.
• Make sure to use a silicone candy bar mold at least .5 inches high (.75 is even better), so that you will have space to fit the filling.
• Marble texture : Drizzle white chocolate over your mold. Place in the freezer for 5 minutes.
• First chocolate layer : Spoon melted chocolate into each cavity of the silicone mold, coating the sides and bottom evenly. Use a spoon to ensure all sides are covered. You want a thin but even layer of chocolate.
• Place the mold in the fridge or freezer for 10 minutes to set.
• Once the chocolate shell is firm, fill each mold cavity with the pistachio-tahini-kataifi mixture. Press the filling lightly into the mold, leaving some space at the top for the final chocolate layer.
• Pour more melted chocolate over the filling in each mold, ensuring the filling is fully covered and the top is smooth. Tap the mold gently to remove any air bubbles.
• Place the mold back in the fridge to set for at least 2 hours, or until the bars are fully solidified.
• Once set, carefully pop the chocolate bars out of the silicone mold.

Notes

Nutrition

Dubai Chocolate Bar https://jessicainthekitchen.com/dubai-chocolate-bar/ November 15, 2024

For a show-stopping vegan main dish for the holidays, this timpano recipe fits the bill! It’s loaded with pasta, veggies, and creamy vegan ricotta, all nestled in a golden pastry crust.

What Is Timpano?

Timpano is an elaborate Italian dish that often makes an appearance during the holidays and other celebrations (kind of like lasagna or stuffed shells , but even fancier!). And, as you may have guessed, it’s usually not vegan. Every family has their own spin on timpano, but a typical version might have layers of pasta, meatballs, cheeses, and hard-boiled eggs, all baked in a pastry crust. It’s so over-the-top, it’s guaranteed to get a big reaction when you set it on the table! It’s also called Timpana in Maltese.

My vegan timpano recipe has the pastry crust and pasta, but swaps in vegan mozzarella and ricotta, heaps of veggies, and plant-based sausage. If you’re still looking for the perfect vegan main dish for the holidays, this is it!

Why You’ll Love This Timpano Recipe

• Great for a special occasion . Timpano is not your everyday kind of meal! It’s a special dish that takes some time because it’s meant to be shared with friends and family during holidays and celebrations. The presentation will wow everyone at the table.
• Versatile ingredients . While traditional timpano recipes include pasta, meatballs, cheese, and eggs, making it vegan opens up so many possibilities! Feel free to swap in your favourite veggies.
• Perfect for feeding a crowd . With its size and satisfying ingredients, timpano is the perfect main dish for feeding a lot of people.

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Dough:

• All-purpose flour – Although I haven’t tested it myself, I think a 1:1 gluten-free flour substitute would also work well in this recipe.
• Silken tofu – Use your favorite shelf-stable (not refrigerated) silken tofu .
• Olive oil
• Water
• Salt
• Turmeric – An optional addition for a golden colour.

For the Filling:

• Pasta – Use penne or rigatoni.
• Marinara sauce – I used my homemade marinara sauce .
• Vegan sausage crumbles – These are optional.
• Eggplant
• Red bell pepper – Yellow and orange bell peppers have a similar flavour and can be used instead.
• Olive oil
• Salt and pepper
• Onion – A standard yellow onion is perfect for this timpano recipe.
• Mushrooms – You can use white mushrooms, baby bella, or a wild mushroom blend.
• Garlic
• Italian seasoning
• Baby spinach – This wilts quickly and doesn’t require the prep of regular spinach.
• Vegan mozzarella cheese
• Vegan ricotta – Store-bought or homemade vegan ricotta .

How to Make Timpano

Make the dough.

• Make the dough . Whisk the silken tofu, olive oil, and water in the bowl of a stand mixer, then add the flour, salt, and optional turmeric. Knead for 5 to 7 minutes, then wrap and refrigerate for at least an hour.
• Prepare the Pasta . Cook the pasta to al dente, then drain and cool. Stir it together with the marinara and vegan sausage.
• Roast the eggplant and peppers . Toss the vegetables on a sheet pan with oil, salt, and pepper. Roast in a 400ºF oven for 20 to 25 minutes, or until tender.

Sauté the mushrooms, onions, and spinach.

• Sauté the remaining veggies . Cook the mushrooms and onions with a tablespoon of olive oil in a large skillet. Stir in the garlic, Italian seasoning, and spinach; cook until wilted and the liquid cooks off. Season with salt and pepper.
• Roll out the dough . Turn out the dough onto a lightly floured surface and roll it into a circle large enough to cover your Dutch oven . Press it into the pot.

Add pasta layer.

• Assemble . Add 1/3 of the pasta at the base. Then add the following ingredients in this order: eggplant mixture, vegan mozzarella, more pasta, sautéed veggies, vegan ricotta, and remaining pasta.

Wrap the dough and cut slits into it.

• Bake . Fold the dough over the top and cut vents in it. Place the pot in the oven and bake at 375ºF for 50 to 60 minutes, or until the crust is golden brown.
• Serve . Rest for 15 minutes, then invert onto a serving plate, slice, and serve.

Tips for Success

• Don’t overwork the dough . Too much kneading can result in a tough crust. Knead the dough only until it comes together and is smooth.
• Be creative with the filling . For a more traditional timpano recipe, add vegan meatballs . Or try layering in vegan pepperoni. Add olives or white beans to the pasta instead of sausage. Make it your own!
• Cook it in stages . If you’re overwhelmed by the thought of assembling all the layers at once, you can prepare each layer separately and refrigerate them until you’re ready to assemble. Just make sure to bring everything to room temperature before baking.

What to Serve With Timpano

This vegan timpano recipe really has everything you need for a meal on its own! If you’re serving it for a holiday, pair it with roasted garlic bread or olive bread , and a simple salad like this vegan Caesar salad .

How to Store and Reheat Leftovers

• Refrigerator : Cover the leftover timpano in plastic wrap or transfer it to an airtight container and store it in the fridge for up to 3 days.
• Freezer : Wrap individual slices in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months. Let it thaw in the refrigerator before reheating.
• Reheat : Bake in a 350ºF oven for about 15 minutes, or until warmed through. Alternatively, you can reheat individual slices in the microwave for a quicker option.

More Holiday Main Dishes

• Vegan Wellington
• Vegan Turkey
• Stromboli Recipe
• Tourtière
• Vegan Meatloaf (Thanksgiving Main Dish)

Ingredients

For the Dough:

• 2 ½ cups all-purpose flour , 300 g
• ¾ cup organic silken tofu , (pureed and measured), 180 ml
• 3 tablespoon olive oil
• ¼ cup water , 60 ml
• 1 teaspoon salt
• ¼ teaspoon turmeric , optional, for colour

For the Filling:

• 16 ounces pasta , (penne or rigatoni), 450 g
• 2 cups marinara sauce
• 1 cup vegan sausage crumbles , optional
• 1 large eggplant , sliced into ¼-inch rounds
• 1 large red bell pepper , cut into thick strips
• 2 tablespoons olive oil
• salt and pepper , to taste
• 1 tablespoon olive oil
• 1 medium onion , thinly sliced
• 1 cup mushrooms , sliced
• 3-4 cloves garlic , minced
• 1 teaspoon Italian seasoning
• 3 cups baby spinach
• salt and pepper , to taste
• 1 ½ cups vegan mozzarella cheese , shredded
• 1 ½ cups vegan ricotta cheese

Instructions

Prepare the Dough:

• Whisk blended silken tofu, olive oil, and water in a bowl of a stand mixer.
• Add flour, salt, and turmeric.
• Knead the dough for 5-7 minutes until smooth and elastic. Cover with plastic wrap, and let it rest in the fridge for at least 1 hour or overnight.

Prepare the Pasta & Sauce Layer:

• Cook pasta al dente, undercooking around 2 minutes from the time on the package. Drain and let cool to room temperature.
• In a large bowl, mix the cooked pasta, marinara sauce, and vegan sausage crumbles. Set aside.

Roast the Eggplant & Bell Peppers:

• Preheat the oven to 400°F (200°C).
• Toss the sliced eggplant and bell peppers with olive oil, salt, and pepper, and spread on a baking tray. Roast for 20-25 minutes until tender and slightly charred. Set aside.

Fry the Mushrooms, Onions, and Spinach:

• In a pan, heat 1 tablespoon olive oil and sauté the mushrooms and onions until soft and golden.
• Add the garlic, 1 teaspoon Italian seasoning, and chopped spinach, cooking until the spinach is wilted and some moisture evaporates, about 4 minutes. Season with salt and pepper. Set aside.

Assemble and Bake:

• Preheat the oven to 375°F (190°C).
• On a lightly floured surface, roll out the dough into a large circle, about 1/8-inch thick, ensuring it’s large enough to cover the inside of the Dutch oven with overhang.
• Line the Dutch oven with the dough, pressing it into the sides and leaving the extra hanging over the edges.
• Layer the filling in this order:
• First Layer: ⅓ of pasta mixed with marinara sauce and sausage.
• Second Layer: roasted eggplant and bell peppers.
• Third Layer: vegan mozzarella cheese.
• Fourth Layer: another ⅓ of pasta mixture.
• Fifth Layer: spinach, mushrooms, and onions.
• Sixth Layer: vegan ricotta.
• Seventh Layer: the rest of the pasta mixed with marinara sauce and sausage.
• Fold the overhanging dough over the top to completely enclose the filling. Make four slits to let the moisture escape while cooking.
• Bake the timpano for 50-60 minutes, or until the crust is golden brown and firm.
• Let it rest for 15 minutes before carefully inverting it onto a serving plate.
• To serve, slice into wedges and enjoy!

Notes

• Refrigerator : Cover the leftover timpano in plastic wrap or transfer it to an airtight container and store it in the fridge for up to 3 days.
• Freezer : Wrap individual slices in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months. Let it thaw in the refrigerator before reheating.
• Reheat : Bake in a 350ºF oven for about 15 minutes, or until warmed through. Alternatively, you can reheat individual slices in the microwave for a quicker option.