Introduction
Dubai-style chocolate strawberry pistachio truffle bites bring together a crisp chocolate shell, a nutty pistachio centre and a pop of strawberry. Add toasted kataifi pastry and you get the crunch that makes the combination so moreish.
Our version is made without dairy and uses freeze-dried strawberries in the filling. They bring a fruity flavour without making the truffles wet, while LoveRaw® Pistachio Spread "Pistachio Bliss" gives the centre its smooth, nutty character. You don’t need a mould or any fancy decorating skills. A bowl, a frying pan and a little fridge space will do the job.
Make a batch for sharing, gifting or keeping in the fridge for a choc craving. We won’t ask which.
What Makes These Bites Dubai-Style?
The appeal is all in the contrast. Dubai-style chocolate is often associated with a pistachio filling and crisp kataifi pastry. Here, we’ve taken that idea and rolled it into small chocolate-coated bites with strawberry mixed through the middle.
Kataifi is a finely shredded pastry. Once toasted, its thin strands turn golden and crisp, giving the soft pistachio filling a satisfying crunch. Freeze-dried strawberry adds a fruity edge that cuts through the sweetness of the chocolate.
These are truffle-style bites rather than a copy of a particular chocolate bar. The filling is a little textured, the coating is chocolatey, and each bite is small enough to disappear rather quickly.
Dubai-Style Strawberry Pistachio Truffle Bites Recipe
This recipe makes 12 small bites. The melted chocolate in the filling helps the pistachio mixture firm up enough to roll and dip.
Serves: 6, with 2 bites each
Prep time: 25 minutes, plus 45–60 minutes to cool and chill
Difficulty: Easy
Ingredients
- 50g kataifi pastry, thawed if frozen
- 1 teaspoon dairy-free baking block or plant-based butter
- 100g Pistachio Spread "Pistachio Bliss", at room temperature
- 190g dairy-free chocolate, divided into 40g for the filling and 150g for coating
- 10g freeze-dried strawberries, finely crushed
- 1 tablespoon finely chopped pistachios, optional, for decorating
Check the labels on the chocolate, pastry and baking block if you’re making the bites without dairy. Keep the freeze-dried strawberries dry until you’re ready to use them.
Method
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Prepare the tray. Line a small tray or plate with baking parchment. Choose one that fits in your fridge.
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Toast the kataifi. Chop or snip the pastry into short pieces. Melt the dairy-free baking block in a frying pan over a medium heat, add the kataifi and stir regularly until golden and crisp, about 5–7 minutes. Follow any cooking instructions on the pastry pack.
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Cool the pastry. Transfer the kataifi to a plate and leave it to cool completely. It should feel crisp rather than warm or soft before you mix it with the spread.
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Make the filling. Melt 40g of the chocolate gently, then let it cool until just warm and still fluid. Stir the pistachio spread, cooled kataifi and crushed freeze-dried strawberries together in a bowl. Mix in the melted chocolate.
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Chill and shape. Refrigerate the mixture for about 20 minutes, or until firm enough to handle. Divide it into 12 portions and roll each into a small ball. Place them on the lined tray and chill for another 10 minutes.
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Coat the bites. Melt the remaining 150g chocolate gently in a small, fairly deep bowl. Using a fork, dip each ball into the chocolate, turn it to coat and lift it out. Let the excess drip back into the bowl before placing the bite on the parchment.
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Decorate and set. Scatter over the chopped pistachios, if using, while the chocolate is still wet. Refrigerate until the coating is firm, about 15 minutes.
You may have a little melted chocolate left after dipping. That’s useful: a deeper pool of chocolate makes the last few bites easier to coat.
Getting the Filling Just Right
The filling should be thick enough to hold together when pressed, with little crisp pieces of kataifi throughout. It won’t look perfectly smooth, and that’s the point. Those pastry strands are bringing the crunch.
Let the toasted kataifi cool fully before adding it to the spread. Warm pastry can make the mixture softer, which makes shaping a messier job. It’s also worth keeping the pistachio spread at room temperature so it mixes easily with the melted chocolate.
If the mixture feels too soft after its first chill, give it another 10 minutes in the fridge. Different chocolates and spreads can set a little differently, so use the texture as your cue rather than watching the clock too closely.
If it’s very firm, leave it at room temperature for a few minutes before rolling. Press each portion together in your palm first, then roll it gently.
Tip: Slightly damp hands can make a sticky filling easier to roll, but keep water away from the melted chocolate when it’s time to dip.
How to Get a Neat Chocolate Coating
A chilled filling is easier to dip because it holds its shape. The balls don’t need to be frozen solid, though. A short chill after rolling is enough to help them stay together.
Melt the coating chocolate gently and stir until smooth. If you’re using a microwave, heat it in short bursts and stir between each one. A bowl set over a pan of gently simmering water works too, as long as the bowl doesn’t touch the water.
Use a fork to lift each bite out of the chocolate. A gentle tap against the edge of the bowl lets the excess drip away without knocking the truffle off its fork. Slide it onto the parchment and move on to the next one.
Add any decorations straight away. Once the coating sets, the pistachio pieces won’t stick as easily.
The finished shell is set in the fridge for convenience. It may not have the same snap or finish as professionally prepared chocolate, but it’ll still give you that chocolatey outer layer.
Choosing Your Ingredients
Pistachio spread
A sweet pistachio spread gives the filling a soft texture and plenty of nutty flavour. Pistachio Bliss is an easy fit here because it can be stirred straight into the toasted pastry.
If you use another pistachio spread, check its ingredients if you want the recipe to be made without dairy. A runnier or firmer spread may need a little more or less chilling time before the mixture can be rolled.
Freeze-dried strawberries
Freeze-dried strawberries are crisp and light, so they can be crushed into the filling without adding juice. Crush them finely for strawberry flavour throughout, or leave a few slightly larger crumbs for little fruity pops.
Keep a pinch aside for the tops if you like. Sprinkle it over the wet coating with the chopped pistachios for a pink-and-green finish.
Don’t swap them directly for chopped fresh strawberries inside the truffle. Fresh fruit adds moisture and changes how the filling holds together. Serve it alongside the bites instead.
Kataifi pastry
Kataifi gives these bites their distinctive crisp strands. If yours comes frozen, thaw it according to the pack instructions before chopping and toasting.
Short pieces are easier to mix and roll than long strands. Don’t chop them into dust, though. You want to notice that crunch when you bite through the chocolate.
Chocolate
Choose a dairy-free chocolate you enjoy eating on its own. Dark chocolate brings a stronger cocoa flavour, while a sweeter dairy-free alternative gives a softer contrast to the strawberry.
The chocolate used in the filling and the coating can be the same. If you use two different types, keep the 40g filling portion separate from the 150g coating portion.
Easy Swaps and Variations
Try a different fruity finish
For a sharper variation, use freeze-dried raspberries in place of the strawberries. Keep the rest of the recipe the same and crush the fruit before mixing it into the filling.
You can also leave the fruit out of the centre and use a little on top instead. You’ll get a more pistachio-forward bite, with the fruit coming through in the decoration.
Add a wafer topping
For extra crunch, chop a little M:lk® Choc Cre&m® Wafer Bar and scatter the pieces over the wet coating. Keep them small so they sit neatly on the truffles.
This gives you another layer of chocolate and wafer flavour. The wafer contains wheat, so check the packaging if you’re serving the bites to anyone who needs ingredient information.
Make them with another nutty spread
Pistachio is the flavour that gives these bites their Dubai-style character. For a different take, try Hazelnut Cacao Spread "Choco Love" in the filling instead. You’ll have chocolate, strawberry and hazelnut bites rather than a pistachio version.
Keep an eye on the texture before rolling, as another spread may set differently. Chill the mixture until you can press it into a ball without it spreading.
Serve them as a dessert plate
Arrange the set truffles on a plate with fresh, washed strawberries just before serving. The fresh fruit gives you a juicy contrast without changing the filling.
A few chopped pistachios on the plate make a simple finishing touch. Keep the fruit separate from any bites you plan to store.
Make-Ahead, Storage and Gifting
Once the coating has set, place the bites in an airtight container in the fridge. Use parchment between layers so they don’t stick together or mark one another.
For the best crunch, enjoy them within three days. The kataifi may soften a little as the bites sit, even though they’ll still have plenty of pistachio and chocolate flavour.
If you’re giving them as a gift, pack them in a clean box or container with small pieces of parchment between the layers. Keep them chilled until you’re ready to give them, and let the recipient know what’s in them.
These bites contain pistachios and the kataifi contains wheat. Chocolate and other ingredients can also have allergen warnings, so check each pack before sharing.
Troubleshooting Your Truffle Bites
The filling won’t hold together
First, chill it for a little longer. The chocolate in the mixture needs time to firm up, particularly if the spread was very soft.
If the mixture is still crumbly, press a portion firmly in your palm before rolling. Loose kataifi strands can make it look less cohesive than it is.
The chocolate coating is too thick
The chocolate may have cooled as you worked. Warm it gently again, stirring until fluid, and continue dipping.
Use a small, deep bowl rather than a wide one. It’s easier to cover each bite without repeatedly spooning chocolate over the top.
The bites have flat bottoms
A small flat spot is normal when the wet coating sets against the parchment. If you want to dress them up, add chopped pistachios or strawberry crumbs to the top and let the chocolate do the rest.
Don’t worry about making every bite identical. A little unevenness is part of the homemade charm, and it doesn’t get in the way of the crunch.
Conclusion
These truffle bites are all about the contrast between fruity strawberry, nutty pistachio, crisp pastry and a chocolate coating. Make them small, chill them well and don’t be shy with the toppings.
- Cool the kataifi before mixing it into the filling.
- Use freeze-dried strawberry inside and fresh berries alongside.
- Keep the finished bites chilled for easy storage.
Key Takeaway: A short chill makes the filling easier to roll and gives the chocolate coating time to set.
For your next batch, try LoveRaw Pistachio Spread "Pistachio Bliss" in the centre.
FAQ
Can I use fresh strawberries in the truffle filling?
Fresh strawberries add moisture, which can make the filling softer and harder to shape. Use freeze-dried strawberries in the bites and serve fresh berries alongside them instead.
What can I use instead of kataifi?
You can try a little crushed dairy-free wafer for a different kind of crunch, although the texture and flavour won’t be quite the same. Add it gradually and chill the mixture before rolling, as a different wafer may change how the filling holds together.
Can I make the truffle bites ahead of time?
Yes. Make and coat them in advance, then keep them in an airtight container in the fridge. They’re best enjoyed within three days, while the pastry still has plenty of crunch.
Are these truffle bites made without dairy?
The recipe is designed to be made without dairy when you choose suitable chocolate, pastry and baking block. Check the labels on every ingredient you use. Please check the packaging for full allergy information, as cross-contamination is possible.
