Healthy Dubai Chocolate Bars | No Refined Sugar, Low Carb
These Healthy Dubai Chocolate Bars are a lighter, guilt-free twist on the viral Dubai bar. Crispy coconut blends with creamy pistachio butter, tahini, and a touch of rose water, wrapped in rich dark chocolate with elegant decorations. Naturally gluten free and paleo, with easy swaps to make them keto or vegan, this recipe is indulgent, nourishing, and so simple to make.
Ingredients
- 1 ½ cups 120 g unsweetened shredded coconut
- ¾ cup 180 g natural pistachio butter (I use homemade)
- 1 cup 240 g sugar free dark chocolate (75% cocoa), melted
- 2 tablespoons tahini
- 3 tablespoons honey or sugar free syrup for keto / maple syrup for vegan
- 3 tablespoons rose water
- For Decorating Optional:
- 3 tablespoons 45 g sugar free white chocolate chips, melted
- 1 drop green food colouring
- Rose petals
- ½ teaspoon Raspberry powder
Instructions
Step-by-Step Instructions for Healthy Dubai Chocolate Bars
- Decorating the Molds· Place rose petals in one chocolate mold and sprinkle raspberry powder in another.· Drizzle about 1 tea spoon melted white chocolate inside each mold.· Mix green food colouring into the remaining melted white chocolate and drizzle again.· Refrigerate for atleast 10 minutes.· Pour in half of the melted dark chocolate, coating the bottom and sides of the molds.· Chill for 30 minutes (or freeze for 10 minutes) until fully set.
- Toast the Coconut· In a pan over medium heat, toast the shredded coconut until golden brown, stirring occasionally (about 4–5 minutes).
- Make the Filling· If making pistachio butter from scratch, see my recipe. It takes about 8 minutes to prepare.· In a small pan or microwave-safe bowl, gently warm tahini, honey, rose water and pistachio butter until softened.· Add the warm mixture to the toasted coconut.· Mix until smooth and fully blended.
- Assemble the Bars· Divide the mixture evenly into the prepared molds.· Flatten with a spatula so it spreads to the edges.· Pour the remaining melted dark chocolate on top, making sure to cover the sides completely.· Refrigerate for at least 1 hour (or until firm).
- Serve and Enjoy· Remove from molds, slice into pieces, and enjoy.
Notes
Recipe Notes & Tips
✔️ To make keto: replace honey with sugar free syrup.
✔️ To make vegan: replace honey with maple syrup.
✔️ Already gluten free and paleo as written.
✔️ Add more pistachio butter if you prefer a creamier filling.
✔️ Use a loaf pan if you don’t have a mold. Line it with high-quality plastic wrap or baking paper to prevent sticking.
✔️ Always let the first chocolate layer set completely before adding the pistachio, coconut filling.
✔️ Store in an airtight container in the fridge for up to 1 week, or freeze for longer storage.
Nutrition Facts per Serving (With Honey):
Nutrition per serving: 1 of 16 servings , Calories: 158 kcal , Protein: 2.7 g , Carbohydrate: 11.3 g , Net Carb: 7.9 g , Sugars: 6.8 g , Fat: 11.4 g , Saturated Fat: 5.5 g , Fiber: 3.4 g , Sodium: 5 mg - Magnesium: 38 mg , Calcium: 22 mg , Iron: 1.1 mg
Nutrition Facts Notes:
- High in healthy fats from pistachio butter, coconut, and tahini
- Chocolate and tahini provide iron, magnesium, and calcium
- Pistachio butter and tahini provide healthy fats, fiber, and plant-based protein
- Dark chocolate contributes antioxidants, iron, and magnesium
- Coconut adds fiber and saturated fat (mostly MCTs)
These values are approximate and actual values may vary based on the specific brands or type of ingredients used.
