Healthy Dubai Chocolate Bar Recipe (Vegan, Gluten-Free, Refined Sugar-Free)

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate chips

Stevia reduces sugar content while maintaining sweetness.

pistachios

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide similar crunch at a lower cost.

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk + sugar

Coconut cream is dairy-free and rich.

edible gold leaf

💰Cheaper: gold dust

Gold dust offers a similar visual effect at a lower price.

Melt vegan chocolate in the microwave in 30-second intervals, stirring in between until smooth (about 1 minute total).

Spread melted chocolate in a silicone chocolate mold and freeze to set.

Toast coconut flakes in a hot dry skillet for 2 to 4 minutes, stirring frequently to avoid burning.

Roughly chop toasted coconut flakes by hand to create smaller pieces.

In a bowl, mix pistachio butter with plant-based milk to create a pistachio cream.

Add maple syrup to the pistachio cream mixture and stir until well combined.

Mix in the toasted coconut flakes into the pistachio cream until evenly distributed.

Check if the chocolate base has set in the freezer before adding the filling.

Fill the mold with the pistachio filling, ensuring not to make the layer too thick.

Melt a second bar of vegan chocolate and cover the top of the filling with it.

Return the mold to the freezer to set completely before removing from the mold.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens