Dubai Style Pistachio Crunch Bars

This Middle Eastern Fusion snack recipe combines authentic flavors with modern cooking techniques. Ready in 50 minutes, serves 10 people. Serve these chilled bars cut into small squares or rectangles. Place them on a platter dusted with a little extra matcha powder or crushed pistachios …

Cuisine: Middle Eastern Fusion Type: Snack Time: 50 min Servings: 10 Calories: 393 per serving
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Nutrition Information

Each serving contains approximately 393 calories and 8.0g of protein. Macronutrients include 25.0g carbohydrates and 29.0g fats per serving.

Per Serving

Calories
393
Protein
8.0g
Carbohydrates
25.0g
Fats
29.0g

Total

Calories
3889
Protein
77.0g
Carbohydrates
247.0g
Fats
290.0g

Ingredients

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This recipe requires 9 ingredients. All ingredients are commonly available at grocery stores.

  • 10.0 oz Dark Chocolate (70% cocoa or higher)
    chopped or chips, divided for base and topping
  • 0.75 cup Pistachio Butter
    unsweetened, 100% pure nut butter
  • 1.5 cup Unsweetened Shredded Coconut
    toasted until golden brown (replaces kataifi dough)
  • 2.0 tbsp Tahini
    sesame seed paste, well stirred
  • 2.0 tbsp Pure Maple Syrup
    grade A
  • 0.25 cup Shelled Pistachios
    finely chopped (safe size for children)
  • 1.0 tsp Matcha Powder
    culinary grade, for color
  • 1.0 tsp Coconut Oil
    virgin, added to melting chocolate
  • 0.25 tsp Sea Salt
    flaky

Instructions

Follow these 7 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Mise en Place & Equipment Setup

  1. Line an 8x8 inch (20x20 cm) square pan or a loaf pan with parchment paper, leaving overhang on the sides for easy removal.
  2. Weigh out 10 oz dark chocolate (280g) and chop roughly if using bars; divide into two equal portions of 5 oz (140g) each.
  3. Measure 1.5 cups unsweetened shredded coconut (115g) and set aside near the stovetop.
  4. Measure 0.75 cup pistachio butter (180g), 2 tbsp tahini (30ml), and 2 tbsp maple syrup (30ml) into small bowls.
  5. Finely chop 0.25 cup shelled pistachios (30g) and set aside with 0.25 tsp sea salt (1g) for the topping.

2. Toast the Coconut Crunch

  1. Place a dry skillet over medium-low heat and add the 1.5 cups shredded coconut (115g).
  2. Stir continuously to prevent burning until the coconut turns a deep golden brown and becomes aromatic.
  3. Immediately transfer the toasted coconut to a cool bowl to stop the cooking process.

3. Prepare & Set Chocolate Base

  1. In a microwave-safe bowl, combine the first portion of 5 oz dark chocolate (140g) with 0.5 tsp coconut oil (2.5ml).
  2. Microwave in 30-second intervals, stirring in between, until completely smooth.
  3. Pour the melted chocolate into the prepared pan and tilt to coat the bottom evenly.
  4. Place the pan in the freezer to set the base layer completely.

4. Create Pistachio & Tahini Filling

  1. In a large mixing bowl, combine 0.75 cup pistachio butter (180g), 2 tbsp tahini (30ml), 2 tbsp maple syrup (30ml), and 1 tsp matcha powder (2g).
  2. Whisk or stir vigorously until the mixture is uniform and the matcha is fully incorporated.
  3. Add the cooled toasted coconut to the bowl and fold until thoroughly combined and thick.

5. Construct the Crunch Bar

  1. Remove the pan with the frozen chocolate base from the freezer.
  2. Spoon the pistachio-coconut filling over the chocolate base and use an offset spatula to spread it into an even, flat layer.

6. Prepare & Apply Top Chocolate Layer

  1. In a microwave-safe bowl, combine the remaining 5 oz dark chocolate (140g) with the remaining 0.5 tsp coconut oil (2.5ml).
  2. Microwave in 30-second intervals, stirring frequently until silky and smooth.
  3. Pour the chocolate over the pistachio layer and smooth gently to cover the surface.
  4. Immediately sprinkle the 0.25 cup chopped pistachios (30g) and 0.25 tsp sea salt (1g) over the wet chocolate.

7. Final Setting & Chilling

  1. Place the pan back into the freezer or refrigerator.
  2. Allow to chill undisturbed until the chocolate is hard and the bars are firm throughout.

Plating

  1. Select a chilled slate platter or a rustic wooden board to keep the chocolate cool and firm while serving.
  2. Dip a sharp chef's knife into hot water and wipe it dry immediately, then slice the slab into clean, even rectangles to achieve professional, sharp edges.
  3. Use a small sieve to lightly dust one side of the serving board with matcha powder, creating a vibrant green backdrop that highlights the pistachio theme.
  4. Arrange the bars on the dusted board, spacing them slightly apart to showcase the dark chocolate shell.
  5. Scatter the reserved finely chopped pistachios over the bars and the empty spaces on the board for a rustic, textured look.
  6. Finish by sprinkling a few flakes of sea salt on top of each bar to bring out the richness of the dark chocolate and toasted coconut.

Family Beverage

Chilled rose water and cardamom infused almond milk or fresh mint lemonade with honey

Alcohol Beverage

Aged Tawny Port, sweet Sherry, or a chocolate stout

Serving Suggestions

Serve these chilled bars cut into small squares or rectangles. Place them on a platter dusted with a little extra matcha powder or crushed pistachios for an elegant presentation.

Notes

Toasted unsweetened shredded coconut is used to replicate the signature crunch of kataifi dough, adding fiber and eliminating gluten. High-quality dark chocolate (70% or higher) replaces milk chocolate to reduce sugar and increase antioxidant content. Matcha powder provides a natural green hue instead of artificial coloring. Pure pistachio butter ensures a rich, nutty flavor without added oils or sugars.

Storage

Keep the bars in an airtight container in the refrigerator for up to 2 weeks to ensure the chocolate remains snappy and the coconut filling stays crisp. Place a sheet of parchment paper between layers if stacking to prevent them from sticking together.

Freezing

Wrap individual bars tightly in parchment paper and place them in a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator overnight before serving to prevent condensation from affecting the chocolate's glossy finish.

Dietary Information

Allergen information: This recipe contains or may contain the following allergens: treenuts, sesame, soy. Always check ingredient labels if you have severe allergies.

Dietary considerations: Consult the nutrition information above for detailed macronutrient breakdown. This recipe can be modified to accommodate various dietary preferences.

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