Dubai Chocolate Bar Recipe (Keto-Friendly)

Low-carb · Sugar-free · Gluten-free · Crunchy & Creamy

Ingredients (Makes 1 bar)

Chocolate Shell

• 1 cup sugar-free dark chocolate chips
• 1 Tbsp coconut oil
• (Optional) ¼ cup sugar-free white chocolate chips (for drizzle/design)

Pistachio-Crunch Filling

• ½ cup raw pistachios
• 1 tsp MCT oil
• 1 tsp tahini
• 2–3 drops liquid stevia (to taste)
• Pinch sea salt
• ⅓ cup unsweetened shredded coconut
• 1 Tbsp unsalted butter

Instructions

Step 1: Make Pistachio Cream

1. Blend pistachios + oil in a high-speed blender until smooth.

2. Add tahini, sweetener, and salt. Blend again to form a creamy, spreadable texture. Set aside.

Step 2: Toast the Crunch Layer

1. Heat 1 tbsp coconut oil or butter in a pan.

2. Add shredded coconut and toast until golden (about 3–4 mins), stirring frequently.

3. Let cool and fold into the pistachio cream.

Step 3: Melt the Chocolate

1. In a microwave-safe bowl, melt chocolate chips with 1 Tbsp coconut oil in 20-second bursts. Stir between each.

2. (Optional) Melt white chocolate separately for design drizzle.

Step 4: Mold Chocolate Shells

1. Spoon 2 tbsp of melted chocolate into each silicone mold cavity.

2. Use a brush or back of a spoon to coat the bottom and sides evenly.

3. Chill for 5–10 mins until firm.

Step 5: Fill with Pistachio Mixture

1. Add 1–1.5 tbsp of pistachio filling into each mold.

2. Press down gently to level the surface.

Step 6: Seal the Bars

1. Pour remaining melted chocolate over the top to fully cover the filling.

2. Smooth out the surface.

3. Chill in the fridge for 20 mins (or freezer for 10) until fully set.

Step 7: Enjoy!

1. Carefully remove bars from the molds.

2. Store in the fridge for up to 2 weeks or freeze for longer shelf life.

Optional Upgrade: Add Keto Collagen (Unflavoured) to the filling to support hair, skin, nails & gut health.