30-Minute No-Bake Dubai Chocolate Cups

Inspired by the viral Dubai chocolate bars, these no-bake cups pack toasted kataifi and pistachio cream into a dark chocolate shell. The crunchy-sweet filling and silky coating capture that Middle Eastern dessert magic without an oven.

Serves 6 · 18 min prep · 8 min cook

Estimate for one serving

• 310 cal
• 6g protein
• 28g carbs
• 22g fat
• 3g fiber

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Ingredients

• 4 oz kataifi pastry, thawed and chopped
• 2 tbsp unsalted butter
• 1/2 cup pistachio cream or butter
• 1 1/2 cups dark chocolate chips
• 1 tbsp coconut oil
• 1/4 cup chopped pistachios
• 1/4 tsp pinch of flaky sea salt

Instructions

1. 1Toast the chopped kataifi pastry in a dry skillet over medium heat for 4 to 6 minutes, stirring constantly until golden and crisp like fine shredded phyllo.
2. 2Add the butter to the skillet and toss until every strand is coated and fragrant, then remove from heat and let cool 2 minutes.
3. 3Stir the pistachio cream into the toasted kataifi until the mixture clumps into a sticky, crunchy filling.
4. 4Melt the dark chocolate chips with the coconut oil in a microwave-safe bowl in 30-second bursts, stirring between each until completely smooth and glossy.
5. 5Spoon a thin layer of melted chocolate into the bottoms of six silicone muffin cups or mini tart molds and tilt to coat the sides lightly.
6. 6Chill the chocolate shells in the freezer for 5 minutes until just set but not rock-hard.
7. 7Divide the kataifi-pistachio crunch evenly among the cups, pressing gently so it sits in an even layer.
8. 8Pour the remaining melted chocolate over the filling to seal each cup completely, then sprinkle chopped pistachios and flaky salt on top.
9. 9Freeze for 10 to 12 minutes until firm, then unmold and serve chilled; store leftovers in an airtight container in the fridge.