Introduction
Can you make Dubai chocolate without pistachio? Absolutely. Swap the pistachio filling for hazelnut spread, fold in toasted kataifi pastry and seal it all inside a chocolate shell. You’ll still get the crisp bite and velvety centre that make the bar so tempting.
Our favourite version puts hazelnut and chocolate front and centre. It’s a little different from the familiar pistachio-filled bar, but that’s the fun of making your own. LoveRaw® Hazelnut Cacao Spread “Choco Love” is one option for the filling: check the packaging if you need to avoid pistachio or other allergens.
You don’t need a fancy mould, either. A small lined loaf tin will do the job nicely.
What Makes It Dubai-Style Chocolate?
The familiar Dubai chocolate bar combines a chocolate shell with a pistachio filling and crisp kataifi pastry. Kataifi is made from fine strands of pastry, which turn golden and crunchy when toasted.
Our hazelnut version borrows that contrast. You get a firm chocolate outside, a smooth filling and plenty of pastry crunch, but the flavour is chocolate and hazelnut rather than pistachio.
If you’re choosing a ready-made bar, don’t assume “Dubai-style” means it has a particular filling. Check the ingredients and any allergy warnings on the actual pack. A hazelnut flavour on the front doesn’t tell you everything about the ingredients inside.
Dubai-Style Hazelnut Chocolate Bar Recipe
This recipe uses a sweet chocolate hazelnut spread instead of pistachio cream. The pastry-and-shell method is adapted from this pumpkin seed butter variation, with a different filling.
Serves: 8
Prep time: 20 minutes, plus approximately 40 minutes chilling
Cook time: About 10 minutes
Difficulty: Easy
Ingredients
- 250 g dairy-free dark chocolate, chopped
- 80 g kataifi pastry, thawed if frozen
- 10 g dairy-free butter
- 150 g chocolate hazelnut spread, such as Hazelnut Cacao Spread “Choco Love”
- A small pinch of salt, optional
Check the ingredients and allergy information on every product you use, including the pastry and chocolate. Choose a spread and other ingredients that suit the person you’re making the bar for.
Method
- Line a small loaf tin, approximately 18 cm by 9 cm, with baking parchment. Leave some parchment overhanging the sides so you can lift the bar out later. You can use a silicone chocolate mould instead.
- Pull the kataifi strands apart and chop them into shorter pieces. Melt the dairy-free butter in a frying pan over a medium heat, then add the pastry.
- Cook for around 8 to 10 minutes, stirring regularly, until the strands are golden and crisp. Transfer to a bowl and leave to cool.
- Melt the chocolate gently in a heatproof bowl over a pan of barely simmering water. Keep the base of the bowl above the water and stir until smooth.
- Spoon roughly half the chocolate into the lined tin. Spread it across the base and a little way up the sides. Chill until firm, about 10 minutes.
- Mix the cooled kataifi with the hazelnut spread and the salt, if using. The pastry should be coated but still have plenty of texture.
- Spoon the filling onto the set chocolate. Gently spread it into an even layer, leaving a small gap around the edges and enough room for the final chocolate layer.
- Gently remelt the remaining chocolate if it has thickened. Spread it over the filling, making sure it reaches the chocolate around the edges.
- Chill for around 30 minutes, or until firm. Lift the bar from the tin and cut or break it into eight pieces.
Tip: Keep a little melted chocolate back when coating the tin. You can use it to patch any thin spots before adding the filling.
Choosing Your Ingredients
The hazelnut spread
A smooth chocolate hazelnut spread makes the filling easy to mix and gives the bar a chocolate-forward flavour. It also acts as the coating that holds the toasted pastry together.
If your spread is very firm, stir it well before adding the kataifi. You want a mixture that can be spooned into the shell without crushing all those crisp strands. If it looks dry, add a small spoonful of spread at a time.
For a different flavour, try a smooth almond or peanut butter that suits your ingredient requirements. These are less sweet than many chocolate spreads, so the finished bar will taste different. You can taste the filling before assembling the bar and decide whether you prefer it as it is.
The chocolate shell
Dark chocolate gives the hazelnut filling a richer, less sweet contrast. Choose a dairy-free chocolate you enjoy eating on its own, because the shell makes up a generous part of every bite.
A dairy-free white chocolate shell will give you a sweeter bar. You could also drizzle a little over the finished dark chocolate bar for contrast, once it has been removed from the mould.
Melt the chocolate gently and keep water out of the bowl. If it thickens whilst you prepare the filling, warm it gently again before sealing the bar.
The kataifi pastry
Kataifi gives this recipe its fine, crisp strands. Toast it until golden throughout, rather than stopping as soon as a few pieces change colour. Let it cool before mixing it into the spread, so you don’t trap unnecessary heat in the filling.
Check the pastry label if you’re making a vegan bar. Kataifi is usually wheat-based, so it isn’t the right choice if you need to avoid wheat.
No kataifi? Lightly crushed cornflakes or crisp rice cereal can give you a crunchy filling instead. The texture won’t be the same as toasted pastry, but the chocolate-and-crunch combination still works. Check the cereal’s ingredients and allergy information before using it.
Other Fillings Without Pistachio
Hazelnut is our pick when you want the chocolate flavour to do most of the talking. If you fancy a change, keep the same shell and crunchy filling idea, then try one of these spreads.
| Filling | Flavour and texture | What to check |
|---|---|---|
| Chocolate hazelnut spread | Sweet, chocolatey and smooth | Contains hazelnuts; check the full label |
| Peanut butter | Roasted, savoury and less sweet | Contains peanuts; choose a smooth version for easier mixing |
| Almond butter | Mellow and nutty | Contains almonds; stir well if the oil has separated |
| Cookie spread | Sweet, spiced biscuit flavour | Check for wheat, dairy and allergy warnings |
| Sunflower or pumpkin seed butter | Toasted seed flavour, often less sweet | Check ingredients and cross-contact warnings |
Start with a spread that’s soft enough to coat the pastry. Different spreads vary in thickness, so add the toasted kataifi gradually rather than expecting every swap to mix exactly like the hazelnut version.
You can also use tahini for a sesame flavour, either on its own or mixed with another suitable spread. It has a distinctive savoury edge, so taste the filling before adding more. Tahini contains sesame, which matters if you’re checking allergens.
A seed butter or cookie spread isn’t automatically suitable for someone with a nut allergy. The ingredients and cross-contact information on the individual product matter.
How to Make the Bar Without a Chocolate Mould
A silicone bar mould gives you a neat shape, but it’s not essential. A small loaf tin makes one substantial bar that you can slice for sharing. Line it first and leave enough parchment overhang to lift the set chocolate out.
A larger tin will make a thinner bar. Spread the chocolate and filling over a smaller area if you want a thicker centre, or accept a slimmer result with more shell in each bite.
For smaller portions, use lined muffin cases. Add a little melted chocolate to each case, chill until firm, then add a spoonful of filling and cover with more chocolate. Leave room at the top so the chocolate doesn’t spill over.
You can also make a simpler layered slab. Spread melted chocolate on a parchment-lined tray, let it firm up, then add the filling and a final layer of chocolate. The edges will be more rustic than a sealed bar, but the crunch will still be there.
Getting the Crunch and Chocolate Shell Right
A good bar is all about the balance between crisp pastry, smooth filling and enough chocolate to hold it together. These fixes will help if your first batch isn’t quite what you pictured.
The filling is too stiff
Add a little more spread and stir until the pastry is coated. If you’re using a thick nut or seed butter, make sure it’s well stirred before mixing it with the kataifi.
Avoid packing the filling down too hard. A gentle press is enough to make an even layer without flattening the pastry.
The filling is too loose
Add a little more toasted, cooled kataifi. The mixture should sit in a mound on your spoon rather than run off it.
If you’ve already filled the shell, chill it briefly before adding the final chocolate layer. Spread that layer gently so you don’t pull the filling through it.
The chocolate shell breaks
The base or sides may have been too thin, or the bar may need a little longer to firm up. Next time, check for gaps after the first layer has set and patch them with melted chocolate.
Keep the filling slightly away from the edges. That leaves space for the top layer to meet the shell and helps hold the bar together when you lift it out.
If a corner breaks, don’t panic. Cut the bar into smaller pieces and serve them as chocolate bites. The hazelnut crunch isn’t going anywhere.
The pastry isn’t crisp
Give the kataifi enough time in the pan and stir it regularly so the strands toast evenly. It should be golden and crisp before you take it off the heat.
For the best bite, eat the finished bar promptly. The pastry can gradually lose some crunch after it’s mixed with the spread.
Can You Buy Dubai Chocolate Without Pistachio?
A Dubai-style bar can be made with other fillings, but the name alone won’t tell you whether a particular bar contains pistachio. Read the ingredient list on the pack rather than relying on the flavour name or the colour of the filling.
If you want a hazelnut bar, look for one that names its filling and crunchy ingredient clearly. Some chocolate bars offer wafer crunch rather than kataifi, so check the description if that pastry texture is what you’re after.
Our M:lk® Choc Cre&m® Wafer Bar is a different sort of chocolate-and-hazelnut treat, with wafer layers rather than a kataifi filling. It’s an option when you want a crunchy chocolate snack without making a filled bar. Check the packaging for ingredients and allergy information before choosing it.
Serving, Storing and Gifting Your Bar
Let the chilled bar sit briefly before cutting if the chocolate is very firm. A sharp knife will give you more control, though a few uneven edges are part of the homemade charm.
Serve small pieces with coffee, or add them to a dessert plate alongside fruit. For extra crunch on a chocolate dessert, chop a wafer bar and scatter the pieces over the top. Check the packaging of anything you add if you’re avoiding particular ingredients.
Keep the homemade bar in an airtight container in the fridge and enjoy it within a few days. Bring a piece out shortly before eating if you prefer a softer filling. For a gift, wrap the set pieces in parchment, keep them cool and tell the recipient what’s in them.
Conclusion
Pistachio isn’t essential for a Dubai-style chocolate bar. Hazelnut spread gives you a chocolatey centre, while toasted kataifi brings the crunch.
- Use a spread you enjoy and check its label before you start.
- Let the pastry cool before mixing it into the filling.
- Leave space around the filling so the chocolate can seal the bar.
Tip: For your next batch, explore the LoveRaw spreads collection and choose a flavour that suits your filling.
FAQ
Can I make Dubai chocolate without pistachio cream?
Yes. Chocolate hazelnut spread, peanut butter, almond butter, cookie spread or a seed butter can all make a different filling. Mix your chosen spread with toasted kataifi and taste it before assembling the bar.
Is hazelnut Dubai chocolate free from pistachio?
A hazelnut filling doesn’t guarantee that a finished bar is free from pistachio. Check every ingredient and its packaging, including any cross-contact warnings. Please check the packaging for full allergy information, as cross-contamination is possible.
Can I make this recipe without kataifi?
Yes. Lightly crushed cornflakes or crisp rice cereal can add crunch, although the texture won’t be the same as fine strands of toasted pastry. Add the cereal gradually until you like the balance of spread and crunch.
Do I need a special mould for a Dubai-style chocolate bar?
No. A small loaf tin lined with baking parchment works well, or you can make individual portions in lined muffin cases. Leave enough room around the filling for the final layer of chocolate to meet the shell.
