Pin Recipe 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 encountered these chocolate bar creations during a trip to Dubai, where dessert tables shimmered with golden accents and fragrant rose petals. The combination of chocolate and a spiced date caramel instantly became a family favorite.
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 preparation:
- 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:
- 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.
- Assemble bars:
- Dollop or swirl the date caramel over the crunchy chocolate base.
- Set:
- Refrigerate for at least 2 hours, or until fully set.
- Finish and garnish:
- 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 Recipe Making these bars with my kids has become a weekend tradition, and everyone loves picking their own edible garnish before sharing with guests.
Required Tools
Heatproof bowl, saucepan with double boiler setup, 20 cm square pan, parchment paper, spatula, blender or immersion blender, and a sharp knife for slicing.
Allergen Information
This recipe includes dairy, nuts (pistachios), and gluten (digestive biscuits). Soy may be present in some chocolates, so always check ingredient labels to ensure safety for all guests.
Nutritional Information (per serving)
Each serving contains approximately 325 calories, 19 g total fat, 36 g carbohydrates, and 4 g protein.
Pin Recipe Serve chilled for a firmer bite, or let stand at room temperature for maximum creaminess. These bars pair perfectly with strong Arabic coffee or mint tea.
Recipe FAQs
- → Can I substitute pistachios with other nuts?
Absolutely; almonds or hazelnuts work beautifully if preferred for the crunch layer.
- → How do I make this entirely plant-based?
Use dairy-free chocolate, plant-based butter and cream to easily create a vegan version.
- → What drinks complement these desserts?
Strong Arabic coffee or mint tea are perfect pairings for their rich, aromatic notes.
- → Can I make these bars gluten-free?
Simply swap digestive biscuits for a gluten-free alternative to suit your needs.
- → How should I serve these chocolate treats?
Serve chilled for a firmer texture or at room temperature for a softer bite.
- → How do I store the finished bars?
Keep bars refrigerated in an airtight container for optimal freshness and texture.