Save A decadent collection of desserts inspired by the rich flavors and textures of premium chocolate bars, featuring Middle Eastern influences reminiscent of Dubais opulent dessert scene.
I first tried this recipe when searching for something unique to bring to a family gathering in Dubai. The blend of chocolate and Middle Eastern elements brought excitement and plenty of compliments.
Ingredients
- Chocolate Base: 200 g premium dark chocolate (70% cocoa), chopped, 100 g milk chocolate, chopped, 80 g unsalted butter, 80 ml heavy cream
- Crunch Layer: 80 g crushed pistachios, 60 g crushed digestive biscuits, 30 g toasted coconut flakes
- Spiced Date Caramel: 120 g Medjool dates, pitted, 60 ml water, 1/2 tsp ground cardamom, 1/4 tsp fine sea salt
- Garnish: Edible gold leaf (optional), 2 tbsp chopped dried rose petals, Extra chopped pistachios
Instructions
- Prepare the chocolate base:
- In a heatproof bowl, combine dark chocolate, milk chocolate, and butter. Melt gently over a saucepan of simmering water (double boiler), stirring until smooth. Remove from heat and stir in heavy cream. Set aside to cool slightly.
- Pan setup:
- Line a 20 cm (8-inch) square pan with parchment paper. Spread the chocolate mixture evenly in the pan.
- Add crunch layer:
- Sprinkle the crushed pistachios, digestive biscuits, and toasted coconut flakes over the chocolate base. Gently press down with a spatula to embed the crunch layer.
- Make date caramel:
- For the spiced date caramel: In a small saucepan, combine dates, water, cardamom, and salt. Cook over low heat, stirring, until dates are soft and water is mostly absorbed (about 5 minutes). Transfer to a blender or use an immersion blender to puree until smooth.
- Swirl caramel:
- Dollop or swirl the date caramel over the crunchy chocolate base.
- Refrigerate:
- Refrigerate for at least 2 hours, or until fully set.
- Finish and serve:
- Remove from the pan and cut into bars or squares. Garnish with edible gold leaf, dried rose petals, and additional chopped pistachios before serving.
Save This recipe became a favorite during our Eid celebration, with everyone eager for seconds and kids marveling at the gold leaf.
Required Tools
Heatproof bowl, saucepan and double boiler setup, 20 cm (8-inch) square pan, parchment paper, spatula, blender or immersion blender, knife
Notes
For a vegan version, use plant-based butter and cream, and dairy-free chocolate. Swap pistachios for almonds or hazelnuts if preferred. Serve chilled or at room temperature for varied textures. Pairs beautifully with strong Arabic coffee or mint tea.
Nutritional Information
Calories: 325, Total Fat: 19 g, Carbohydrates: 36 g, Protein: 4 g (per serving)
Save Enjoy these stunning bars with Arabic coffee or mint tea for a truly luxurious dessert experience.
Recipe FAQ Section
- → Can I use other nuts instead of pistachios?
Absolutely! Substitute pistachios with almonds or hazelnuts for a different flavor profile and texture.
- → Is there a vegan alternative for these chocolate bars?
Yes, swap butter and cream for plant-based versions and use dairy-free chocolate for a fully vegan sweet.
- → What can I serve with these decadent treats?
Pair the bars with strong Arabic coffee or mint tea for an authentic Middle Eastern dessert experience.
- → How long do these chocolate bars take to set?
Refrigerate for a minimum of two hours until firm; allow longer chilling for a firmer texture.
- → Are there any allergens to be aware of?
These bars contain dairy, nuts, gluten, and may trace soy. Always check ingredient labels if sensitive.
- → Can they be served at room temperature?
Yes, serving at room temperature will make them softer, while chilled bars offer a firmer bite and crunch.