Pin 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 blended pistachios with rich chocolate after a trip to Dubai, hoping to re-create the opulent dessert bars I enjoyed during my travels. Mixing date caramel with crushed biscuits brought a nostalgic twist that made each bite unforgettable.
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 prep:
- Line a 20 cm (8-inch) square pan with parchment paper. Spread the chocolate mixture evenly in the pan.
- Add crunch:
- 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.
- 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.
- Chill:
- 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.
Pin 
Serving these chocolate bars at family gatherings has become a tradition. Kids love the crunchy layers, and adults appreciate the hint of spice from the date caramel.
Required Tools
Heatproof bowl, saucepan and double boiler setup, 20 cm (8-inch) square pan, parchment paper, spatula, blender or immersion blender, knife
Allergen Information
Contains dairy, nuts (pistachios), and gluten (digestive biscuits). May contain traces of soy (in chocolate). Always double-check ingredient labels for hidden allergens.
Nutritional Information
Per serving: Calories: 325, Total Fat: 19 g, Carbohydrates: 36 g, Protein: 4 g
Pin Chill the bars well to set for crisp layers. Slice just before serving for best presentation.
Recipe Questions & Answers
- → Can I make this treat vegan?
Yes, substitute plant-based butter and cream, and choose dairy-free chocolates for a vegan friendly version.
- → What nuts work best for the crunch layer?
Pistachios offer a classic flavor, but almonds or hazelnuts are tasty alternatives for different notes.
- → Which beverages complement this dessert?
Serve with strong Arabic coffee or refreshing mint tea to highlight its rich and aromatic flavors.
- → Does this dessert contain common allergens?
Yes. It includes dairy, nuts (pistachios), gluten (biscuits), and may have traces of soy from chocolate.
- → How should I serve and store the dish?
Keep refrigerated for clean slices and firmer texture. Serve chilled or slightly warmed for a softer bite.
- → Can gold leaf be omitted?
Absolutely. Gold leaf is optional; use additional nuts or rose petals for an elegant finish instead.