Unless you’re one of the lucky few who have succeeded in dodging this modern age of social media, you’ve probably seen Dubai chocolate swirling around the web. You know, those giant chocolate bars filled with a crunchy, yet creamy pistachio filling that have taken over our screens and just about every other gas station checkout counter? Yep, that’d be the one. After succumbing to peer pressure, I finally tried this very chocolate bar in question, and—after setting me back a whopping $18—I had to admit that it was pretty darn delicious.
With each bite between the overpriced layers of luscious pistachio cream and chocolate, the gears of my culinary mind began turning with ideas on how I could make a homemade version of this divine creation. Fast forward a few weeks, and I was pitched a Valentine’s Day blog idea on Dubai chocolate covered strawberries, and that was all the convincing I needed to make the idea come to life. Then began the trials and tribulations of developing this uniquely special recipe into something that’s not only reminiscent of the iconic chocolate bar, but also a perfect surprise for the uniquely special person in your life.
A fun twist on a traditional treat, these Dubai chocolate covered strawberries are the definition of exceeded expectations. Ruby red strawberries drenched in homemade chocolate, drizzled with a luscious pistachio cream, and topped with the not-so-secret ingredient known as kadayif: the crispy bits of shredded phyllo dough responsible for that satisfying crunch—if the sound of that doesn’t get your heart throbbing and stomach growling, I don’t know what will! Whether you’re making them to swoon that special someone or just treating yourself, these Dubai chocolate-covered strawberries prove that some trends are well worth their while.
Pistachio Cream Recipe
Ingredients
- 1 cup raw unsalted pistachios, shelled
- 3/4 cup milk of choice, divided (I used full-fat oat milk)
- 2 Tbs. unsalted butter
- 1/2 cup white chocolate chips
- 1 Tbs. powdered sugar
- 1 tsp. organic vanilla extract
- Tiny pinch of fine sea salt
Directions
- Bring a medium pot of water to a boil and add pistachios. Boil for 4–5 minutes and drain.
- Place pistachios on a clean tea towel, fold over, and rub the towel around to remove the skins. Pick through and remove as many skins as possible (this will achieve that signature bright green hue).
- Transfer pistachios to a food processor. Add 1/4 cup of milk and powdered sugar. Process on high for about 5 minutes or until smooth, scraping down sides as needed.
- To microwave-safe dish, combine white chocolate chips, butter, vanilla extract, pinch of salt, and remaining 1/2 cup milk. Microwave in 20 second intervals, stirring between each interval until completely melted and smooth. Alternatively, you can melt everything together in a pot fitted with a double boiler insert.
- Add white chocolate mixture to food processor with pistachio paste. Process on high until very smooth and creamy, about 3–5 minutes.
- If the cream seems too thick, add a tablespoon of milk at a time and blend until somewhat thin paste consistency is achieved.
- Transfer to the fridge to thicken up while prepping the strawberries and chocolate.
Dubai Chocolate Covered Strawberries Recipe
Makes about 10 - 12 strawberries.
Ingredients
- 10 – 12 large organic strawberries
- Splash of organic apple cider vinegar (for rinsing)
- 1 cup Fair for Life & organic roasted cocoa butter wafers
- 1 cup Fair for Life & organic roasted cacao powder
- 1/2 cup organic maple syrup
- 1 tsp. organic vanilla extract
- About 1 cup prepared pistachio cream *See above
- About 1/2 cup dried shredded kadayif *See Pro Tips
Directions
- Line a large baking sheet with parchment paper and set aside.
- Fill a bowl with cold water and add a splash of ACV. Place strawberries in water, giving each a gentle scrub to remove any lingering debris.
- Allow strawberries to soak for about 10 minutes, then drain and thoroughly pat dry with a clean tea towel. Set aside.
- To a medium-sized pot over low-medium heat, add cocoa butter wafers and stir gently until fully melted.
- Once melted, whisk in cacao powder until fully combined, then quickly remove from heat. Overheating will cause the emulsion to break.
- Allow to cool for a few minutes, then add the maple syrup and vanilla extract. Whisk until combined.
- Transfer liquid chocolate to a heat-safe jar (such as a 16-oz wide-mouth Mason jar). This will make the dipping process much easier.
- With the parchment-lined baking sheet at the ready, dip each strawberry in chocolate, allowing the excess to drip for a few seconds, and then gently transfer to the baking sheet.
- Once all strawberries have been dipped, place baking sheet in the fridge and allow them to fully set for about 30 minutes.
- While the chocolate-covered strawberries are setting, place a piping bag or gallon plastic bag inside a wide-mouth quart Mason jar and fold the top over the jar to secure.
- Remove pistachio cream from fridge and transfer to the bag. Secure bag with a few twists and set aside until the chocolate has hardened.
- Once strawberries are fully set, snip off a tiny corner of the piping bag and drizzle the pistachio cream over each strawberry in a sweeping lateral motion to create stripes.
- Top with a good pinch of kadayif to finish, and serve to your heart’s content!
Pro Tips
- If you don’t want to make your own dipping chocolate, you can simply combine about 1 cup chocolate chips with 1 tsp. organic refined coconut oil and melt in a microwave-safe dish or in a pot fitted with a double boiler insert.
- Kadayif can be tricky to find in store, so I ended up ordering it online. Other names it may be referred to are kataifi or shredded phyllo dough.
- If you plan to make these as a gift, I recommend chilling the finished strawberries for about an hour before transferring to your gift receptacle of choice.
Looking for more Valentine's Day herbal inspiration?
Check Out Our List of Zero-Waste Gifts for Your Sweetheart!
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