Vegan Dubai Chocolate

Recipe and images courtesy of Rebel Recipes (@rebelrecipes on Instagram)

Experience a taste of pure luxury with this indulgent Vegan Dubai Chocolate recipe! This show-stopping treat combines crispy kataifi pastry with rich homemade pistachio cream, wrapped in dark chocolate for a dessert that's as stunning as it is delicious. Each bite offers a perfect mix of textures and fl avours bringing the taste of Dubai right to your kitchen.

Prep time: 1 hour

Cooking time: 30 minutes

Setting time: 3-4 hours

Ingredients (makes 1-2 bars)

• 150g prepared kataifi pastry
• 60g vegan butter
• 360g prepared pistachio cream
• 20g light tahini
• 1/2 tsp sea salt
• 15g vegan white chocolate +  1/8 tsp pink food colouring gel + 1/2 tsp coconut oil
• 15g vegan white chocolate + 1/8 tsp green food colouring gel + 1/2 tsp coconut oil
• 500g dairy-free dark chocolate couverture (70%)

For the homemade kataifi pastry:

• 200g plain flour
• 150g cornflour
• 1/4 tsp salt
• 15ml vegetable oil
• 400ml water
• Vegan butter for greasing

For the vegan pistachio cream:

• 125g raw unsalted pistachios
• 30g vegan butter
• 190ml oat cream
• 115g vegan white chocolate
• 30g icing sugar
• 1/4 tsp salt

Instructions

For the homemade kataifi pastry:

1. Combine plain flour, cornflour and salt in a large bowl.
2. Add oil and water, whisk until completely smooth.
3. Transfer to a squeeze bottle.
4. Heat a non-stick pan over medium heat and grease lightly.
5. Squeeze the batter in thin streams across the pan, creating fine threads.
6. Cook for 30-40 seconds until set.
7. Remove carefully and repeat with remaining batter.

For the pistachio cream:

1. Boil pistachios for 3 minutes, drain and remove skins.
2. Melt butter with 60ml oat cream.
3. Add white chocolate and stir until melted.
4. Blend pistachios with remaining cream, sugar, salt and chocolate mixture until smooth.

For the Dubai Chocolate assembly:

1. Toast kataifi in vegan butter until golden and crispy (10-12 minutes)
2. Mix pistachio cream with tahini and salt, then fold in toasted kataifi
3. Create splash patterns in moulds using melted pink and green chocolate
4. Temper dark chocolate (45°C, cool to 27°C, warm to 31°C)
5. Coat moulds with tempered chocolate, let set
6. Fill with kataifi-pistachio mixture
7. Seal with remaining chocolate
8. Refrigerate for 2-3 hours until completely set

Storage: Keep in an airtight container at room temperature for up to 2 weeks. If your kitchen is warm, store in the fridge but serve at room temperature.

Tips for Success:

• Ensure all chocolates are properly tempered for the best shine and snap
• The kataifi pastry must be thoroughly crispy before mixing with pistachio cream
• se high-quality vegan white chocolate for the best results
• Allow each chocolate layer to set completely before adding the next

For reference only; Serving Size: per serving (serves 16)