A Macro-Friendly Take on Dubai’s Chocolate Sensation!
Discover a guilt-free version of the beloved viral Dubai chocolate bar! If you’ve been dreaming of that irresistible Dubai kunafa chocolate but want a healthier option, look no further. This healthier Dubai chocolate bar is here to satisfy your sweet tooth while keeping it light on calories. Featuring a delightful mix of pistachio chocolate bar flavors, this treat is hard to resist.
Everyone’s a fan of chocolate, right? And if you’re not… well, you might just change your mind after trying this. This healthier Dubai chocolate bar is the perfect blend of indulgence and health. Plus, with that added crunch from the kunafa and the rich pistachio flavor, it’s heavenly. Talk about sneaking in some protein and still getting that delightful sweet treat!
The process might get a little messy, but it’s a fun project, and the end result is so worth it. To make this a healthier version, I used just a tablespoon and a half of oat pistachio spread that’s absolutely delicious in the filling. I also added nonfat Greek yogurt and unflavored protein powder for that extra protein boost, and the combo was perfect! The toasted kunafa adds such a delightful crunch to the texture, all encased in a crunchy low-sugar sea salt extra dark chocolate.
If you’ve been wanting to try the famous pistachio knafeh chocolate or a kataifi Dubai chocolate bar before, this recipe is for you. It’s all the flavor you crave, but with a healthier twist. So easy to make, minimal prep time required, and ideal for sharing with your friends, family, or enjoying all by yourself.
Give it a try and see why this healthier Dubai chocolate bar is becoming the next big thing in the world of desserts!
Macros Per Serving
228 Cal | 36g Carbs | 9g Fat | 10.5g Protein
Recipe Card
Healthier Viral Dubai Chocolate Bar
Ingredients
Filling:
- Olive Oil Spray
- 50 g Kadayik (Alkis)
- 42 g Sweet Pistachio Spread (Fine & Raw)
- 56 g Plain Nonfat Greek Yogurt (Siggi’s)
- 15 g Unflavored Protein Powder (Quest)
Chocolate Base:
- 60 g Sea Salt Extra Dark Chocolate Bar (Gatsby)
Chocolate Top:
- 30 g Sea Salt Extra Dark Chocolate Bar (Gatsby)
Instructions
Filling:
- Grab a medium sized pan and spray some olive oil. Add in your shredded Kadayik. Mine was already in small process but if yours isn’t, cut and then add to your pan.Olive Oil Spray, 50 g (1 cups) Kadayik
- Sauté on low to medium heat for 8-10 minutes. Keep an eye on it and it should brown and not burn!
- Once it’s nice and brown, add to a bowl with your pistachio spread, yogurt, and protein powder. The specific brands I chose helped achieve a more macro-friendly result so keep that in mind!42 g (3 tbsp) Sweet Pistachio Spread, 56 g (0.28 cups) Plain Nonfat Greek Yogurt, 15 g (2 tbsp) Unflavored Protein Powder
- Mix with a spoon until it’s well incorporated. It may take some time so be patient and really make sure it’s mixed evenly. Refrigerate while you prep your chocolate.
Chocolate Base:
- Add your first batch of chocolate to a bowl and microwave at 15 second intervals. I did a total of 30 seconds until it was nice and smooth. You don’t want it to dry up so don’t heat it too much. It should be a nice and thin, runny consistency.60 g (2 oz) Sea Salt Extra Dark Chocolate Bar
- Grab your chocolate mold and pour into three of the sections. The amount of chocolate I used was perfect for the size molds I had so you may need to adjust if using something different.
- Refrigerate for at least 10 minutes to let it harden.
Assemble:
- Remove the molds and filling from the fridge. Add in your filling evenly to the three molds. Ensure to flatten.
- Take your remaining chocolate for topping and melt the same way. Spread a thin even layer to the top of the three molds, ensuring everything is covered.30 g (1 oz) Sea Salt Extra Dark Chocolate Bar
- Refrigerate again for at least 30 minutes.
- Remove from the molds and enjoy!
- WARNING ⚠️ They are addicting and also messy LOL
Video Tutorial
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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