Dubai Chocolate Bar Recipe with Pistachio Cream and Kataifi

The viral Dubai chocolate bar ‘Can’t Get Knafeh of It’ by Fix Dessert Chocolatier in Dubai has taken the internet by storm. I’m thrilled to share my homemade version of this decadent chocolate bar with crunchy kataifi pastry and creamy homemade pistachio cream. It’s worth all the effort and all the hype.

What is the Dubai Chocolate Bar?

The Dubai chocolate bar is a homemade-style chocolate bar created by Fix Dessert Chocolatier in Dubai. The original is called “Can’t Get Knafeh of It” and became a global sensation in 2024 after going viral on TikTok, with videos of people snapping the bars open to reveal the creamy green pistachio filling racking up hundreds of millions of views. The bar is filled with toasted kataifi pastry (the shredded pastry used in the Middle Eastern dessert knafeh) mixed with pistachio cream, all encased in a tempered chocolate shell. It is the combination of textures, the crunch of the pastry against the smooth pistachio cream and the snap of the chocolate that made it so compulsively watchable and shareable.

When I first saw this chocolate bar all over social media, I knew I had to recreate it at home. It was my first time making a chocolate bar from scratch. I was determined to nail every element, from the tempered chocolate shell to the filling that perfectly balances crunch and creaminess.

This indulgent treat lived up to the hype with careful preparation and sourcing of the right ingredients. It took weeks to get all the elements together. I now cannot wait to make more decadent chocolate bars.

Let me walk you through how you can create this show-stopping dessert, step by step.

Tips for the Best Dubai Chocolate Bar 

Homemade pistachio cream is richer than store-bought Making your own gives you control over sweetness and texture. The tahini helps smooth it out perfectly.

Crispy kataifi creates the signature crunch Frying the pastry in butter until golden is crucial. This takes patience but delivers that satisfying texture contrast.

Microwave tempering is beginner-friendly Traditional tempering can be intimidating. The microwave method gives you consistent results without complicated techniques.

The ratio is carefully balanced Just enough pistachio cream binds the kataifi without making it soggy. Too much cream and you lose the crunch.

What You Need to Make Dubai Chocolate

Pistachio cream Living in South Africa, I couldn’t find pistachio cream in a jar. Making your own is simple if you have a powerful blender. I sourced my pistachios from Senqu River Pistachios in Upington. They are currently not in season, but it’s a good idea to buy them when they are and store them in the freezer.

What is Kataifi Pastry? 

Kataifi pastry For some reason, social media called this Dubai knafeh chocolate. From what I can gather, kataifi is referred to as knafeh or kunafa by Middle Easterners. Kataifi is the string-like pastry (not shredded phyllo) used in this chocolate bar.

I found mine at The Olive Branch Deli on Kloof Street. Mediterranean Delicacies locally make it. It might take a while to get the pastry golden and crispy in the pan. Trust me, it’s worth the effort.

Chocolate For this recipe, I recommend using good-quality couverture chocolate. I opted for Lindt, as it has the perfect balance of milk and dark chocolate. Feel free to experiment with your favourite brands. You’ll temper the chocolate to achieve that glossy finish and satisfying snap.

How to Make Pistachio Cream for Dubai Chocolate

Pistachio cream (also called pistachio paste) is the heart of the Dubai chocolate bar filling. Unlike Nutella or almond butter, pistachio cream has a naturally sweet, slightly earthy flavour that pairs beautifully with both milk and dark chocolate. Store-bought pistachio cream or pistachio spread works if you can find it, but making your own from raw pistachios gives you a fresher, richer result with no additives. The tahini in this recipe helps the blending process and adds a subtle savoury note that keeps the filling from being overly sweet.

How to Make a Dubai Chocolate Bar

Step 1: Make the pistachio cream Start by blending 500 grams of raw pistachios in a powerful blender until they turn into a thick paste. Add 2 tablespoons of tahini to help smooth out the mixture. After five minutes of blending and scraping down the sides, you should have a thick pistachio butter.

Once you have a nut butter consistency, add 80 to 100 grams of melted white chocolate to create a creamy pistachio cream. It should be runny, a bit like Nutella.

Step 2: Prepare the kataifi filling Melt 2 to 3 tablespoons of butter in a non-stick pan. Then add approximately 2 cups of shredded pastry. I cut mine about 1 cm in length. Fry until golden brown and crispy. This process might take a few minutes, so be patient.

Once it’s crispy, transfer it to a bowl. Mix in about 60 to 80 ml of pistachio cream until you have a thick, textured filling. You can add more or less of the pistachio cream to make the filling crunchier or softer.

Step 3: Temper the chocolate. See details below on how to temper chocolate.

Step 4: Assemble the chocolate bar With your tempered chocolate ready, pour it into your silicone mould. Twist it to coat the sides evenly. Pour off any excess chocolate. Place the mould in the fridge or freezer to set.

Once the chocolate shell is solid, fill it with your knafeh and pistachio cream mixture. Press the filling into all the corners to ensure an even distribution. Top it off with another layer of melted chocolate, spreading it evenly to seal the bar. Return the mould to the fridge to let everything set.

Storage & Make-Ahead

Store your Dubai chocolate bars in an airtight container in a cool, dry place for up to 2 weeks. Once set, avoid refrigerating them as the chocolate may bloom (develop white spots), though it’s still safe to eat.

You can make the pistachio cream up to 2 weeks ahead. Store it in the fridge. The kataifi filling can be made up to 3 days ahead. Store it in an airtight container at room temperature.

FAQ for Dubai Chocolate

What is Dubai chocolate? Dubai chocolate refers to the viral chocolate bar created by Fix Dessert Chocolatier. It features crispy kataifi pastry and pistachio cream in a tempered chocolate shell.

Where can I buy kataifi pastry? Look for it at Middle Eastern, Greek, or Turkish grocery stores. In South Africa, Mediterranean Delicacies makes it. You can also find it frozen at some larger supermarkets or order it online.

Can I use store-bought pistachio cream? Yes, if you can find it. Sicilian pistachio cream or pistachio spread works well. However, making your own is more affordable and gives you better control over sweetness.

Is kataifi the same as knafeh? Not exactly. Knafeh is a Middle Eastern dessert made with kataifi pastry. Kataifi is the actual shredded phyllo pastry used in the recipe.

Can I skip tempering the chocolate? You can, but your chocolate won’t have the glossy finish or satisfying snap. It may also bloom more easily. For best results, tempering is worth the effort.

What chocolate works best? Use good-quality couverture chocolate like Lindt, Callebaut, or Ghirardelli. You can use milk chocolate, dark chocolate, or a combination of both.

Can I freeze these chocolate bars? Yes. Wrap individual bars in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature for 30 minutes before eating.

Why is my kataifi not crunchy? Make sure you fry it long enough in butter until it’s golden brown. This can take 5 to 10 minutes. If it softens after mixing with pistachio cream, use less cream next time.

What is the original Dubai chocolate bar called? The original is called “Can’t Get Knafeh of It” and was created by Fix Dessert Chocolatier, a Dubai-based chocolate brand. It became globally famous in 2024 after videos of people cutting it open went viral on TikTok and Instagram, sparking thousands of homemade versions worldwide.

Can I buy Dubai chocolate outside Dubai? Fix Dessert Chocolatier ships internationally but availability is limited and the bars sell out quickly. Several copycat and inspired versions are now made by chocolatiers around the world, but the original remains exclusive to the Dubai brand. Making it at home is the most reliable way to enjoy it wherever you are.

What is the difference between pistachio cream and pistachio paste? The two terms are often used interchangeably. Pistachio paste is typically a pure ground pistachio product with no added sugar, while pistachio cream is smoother and slightly sweeter, similar in texture to Nutella. For the Dubai chocolate bar filling, you want a pistachio cream texture, which is why this recipe adds melted white chocolate to the blended pistachios to achieve that runny, spreadable consistency.

What does the Dubai chocolate bar taste like? The flavour is a combination of rich milk or dark chocolate on the outside with a filling that is simultaneously nutty, sweet, and slightly savoury from the pistachio cream, with a pronounced crunch from the toasted kataifi pastry. The contrast of textures is the defining characteristic. Nothing about it is delicate or subtle, which is exactly why it became so addictive.

Can I make the pistachio cream without a powerful blender? A high-powered blender like a Vitamix or a good food processor works best. If yours is less powerful, toast the pistachios first at 160°C for 8 minutes, which loosens the oils and makes them easier to blend. Add a splash of neutral oil to help the mixture along, and be patient. It will take longer but you will get there.

What size mould do I need for the Dubai chocolate bar? A rectangular silicone chocolate bar mould, approximately 15 x 7cm, works well. You can also use a loaf tin lined with baking paper if you do not have a dedicated mould, though the result will be less uniform in shape.

How to Temper Chocolate in the Microwave

Tempering chocolate in the microwave is the easiest way to ensure your chocolate has that signature glossy finish and crisp snap when broken. Here’s a quick guide on how to do it right:

1. Chop your chocolate into small, even pieces.
2. Microwave in short bursts: Heat the chocolate in a microwave-safe plastic bowl for 30 seconds, then stir. Repeat in 30-second intervals, stirring each time, until most of the chocolate has melted.
3. Let residual heat do the work: Once the chocolate is almost melted, remove it from the microwave and continue stirring until all the chocolate has melted smoothly.
4. Check the temperature: For milk chocolate, aim for 88–90°F (31–32°C), and for dark chocolate, aim for 113–115°F (45–46°C). Be careful not to overheat!

Once tempered, your chocolate will have a shiny finish and a satisfying snap, perfect for coating your chocolate bar.

Dubai Chocolate Bar Recipe

How to make a Dubai chocolate bar / Knafeh Pistachio Chocolate Bar at home from scratch

Print Recipe

Prep Time:30 minutes mins

Ingredients

Pistachio Crème (This makes more than you will need):

• 500 grams raw pistachios with skin on
• 2 Tbsp good-quality tahini
• 80- 100 grams white chocolate melted

Kunefe Filling:

• 1.5 cups shredded Kataifi pastry cut from a block of partially thawed kataifi pastry
• 2-3 Tbps salted butter

Chocolate:

• 300 grams of good-quality milk chocolate or dark chocolate, or a combination of both

Instructions

Make the Pistachio Crème:

• Place the pistachios in a powerful blender and blend until a thick paste forms. This will take at least 5 minutes, so be patient.
• Add the tahini and continue blending until the mixture is as smooth as possible. Be sure to stop and scrape down the sides as needed. If your blender has a tamper, use it to keep the mixture moving.
• Once smooth, pour in the melted white chocolate and blend again until the mixture reaches the consistency of Nutella. The crème should be runny enough to pour into a jar.

Prepare the Knafeh/kataifi Filling:

• Melt the butter in a non-stick pan over medium heat.
• Add the shredded kataifi and fry it, stirring constantly, until it turns golden brown and crunchy. This can take a few minutes, so keep turning it to ensure it browns evenly.
• Once the katiafi is crispy, transfer it to a bowl. Mix in about 80 ml (1/3 cup) of the pistachio crème, adding a little at a time until you have a thick, paste-like consistency. You can adjust the amount of pistachio crème to your preference—add more if you like it creamier, or less if you prefer a crunchier texture.

Temper the Chocolate:

• Chop the chocolate into small, even pieces and place them in a microwave-safe bowl.
• Microwave in 30-second intervals, stirring after each round, until most of the chocolate has melted. Be careful not to overheat it—stop once most of the chocolate is melted and let the residual heat finish melting the rest.
• Stir the chocolate until completely smooth. The chocolate should have a shiny finish and be at the right temperature for tempering (about 88–90°F for milk chocolate, and 113–115°F for dark chocolate).

Assemble the Chocolate Bar:

• Pour a layer of the tempered chocolate into your silicone mould, twisting the mould to ensure the sides are evenly coated. Pour off any excess chocolate.
• Place the mould in the fridge or freezer to allow the chocolate to set.
• Once set, add the knafeh and pistachio crème filling, pressing it into the corners to create an even layer.
• Pour the remaining melted chocolate over the filling to seal the bar. Spread it evenly to ensure a smooth top.
• Place the mould back into the fridge to set it completely before removing your chocolate bar.

Notes

Storage & Make-Ahead for Dubai Chocolate Bar

Store your Dubai chocolate bars in an airtight container in a cool, dry place for up to 2 weeks. Once set, avoid refrigerating them as the chocolate may bloom (develop white spots), though it’s still safe to eat.

You can make the pistachio cream up to 2 weeks ahead. Store it in the fridge. The kataifi filling can be made up to 3 days ahead. Store it in an airtight container at room temperature.

 

Servings: 10

More Pistachio & Chocolate Recipes

Air Fryer pistachio and kataifi chocolate croissants

Dubai chocolate Rice Krispie squares with pistachio

Lemon pistachio cupcakes with honey meringue

Rose meringues with pistachios

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