Save A decadent collection of desserts inspired by the rich flavors and textures of premium chocolate bars, featuring Middle Eastern influences reminiscent of Dubais opulent dessert scene.
On my last trip to Dubai, I was captivated by the creativity and luxury in every dessert I tasted. Reimagining them in my own kitchen, I found that swirling spiced date caramel into rich chocolate layers brings a little opulence to daily treats.
Ingredients
- Premium dark chocolate (70% cocoa): 200 g, chopped
- Milk chocolate: 100 g, chopped
- Unsalted butter: 80 g
- Heavy cream: 80 ml
- Crushed pistachios: 80 g
- Crushed digestive biscuits: 60 g
- Toasted coconut flakes: 30 g
- Medjool dates: 120 g, pitted
- Water: 60 ml
- Ground cardamom: 1/2 tsp
- Fine sea salt: 1/4 tsp
- Edible gold leaf (optional): for garnish
- Chopped dried rose petals: 2 tbsp
- Extra chopped pistachios: for garnish
Instructions
- Prepare the chocolate base:
- In a heatproof bowl, combine dark chocolate, milk chocolate, and butter. Melt gently over a saucepan of simmering water (double boiler), stirring until smooth. Remove from heat and stir in heavy cream. Set aside to cool slightly.
- Prepare the pan:
- Line a 20 cm (8-inch) square pan with parchment paper. Spread the chocolate mixture evenly in the pan.
- Add crunch layer:
- Sprinkle the crushed pistachios, digestive biscuits, and toasted coconut flakes over the chocolate base. Gently press down with a spatula to embed the crunch layer.
- Make spiced date caramel:
- In a small saucepan, combine dates, water, cardamom, and salt. Cook over low heat, stirring, until dates are soft and water is mostly absorbed (about 5 minutes). Transfer to a blender or use an immersion blender to puree until smooth.
- Finish layering:
- Dollop or swirl the date caramel over the crunchy chocolate base.
- Chill and set:
- Refrigerate for at least 2 hours, or until fully set.
- Slice and garnish:
- Remove from the pan and cut into bars or squares. Garnish with edible gold leaf, dried rose petals, and additional chopped pistachios before serving.
Save My family always gathers around the kitchen when I prepare these bars. They love guessing which flavor comes next and competing for the piece with the most gold leaf.
Required Tools
Heatproof bowl, saucepan and double boiler setup, 20 cm (8-inch) square pan, parchment paper, spatula, blender or immersion blender, knife
Notes
For a vegan version, use plant-based butter, cream, and dairy-free chocolate. Swap pistachios for almonds or hazelnuts if preferred. Serve chilled or at room temperature for varied textures. Pairs beautifully with strong Arabic coffee or mint tea.
Nutritional Information
Calories: 325 per serving, Total Fat: 19 g, Carbohydrates: 36 g, Protein: 4 g
Save Enjoy these luxurious bars with coffee & savor the blend of crunchy, creamy, and floral notes. A showstopping treat for gatherings or special celebrations!
Recipe FAQ
- → What chocolate is best for this dessert?
Use premium dark chocolate (70% cocoa) for a deep flavor and milk chocolate for creamy sweetness.
- → How do I make the date caramel?
Cook Medjool dates with water, cardamom, and salt until soft, then puree until smooth for a spiced caramel swirl.
- → Can I make this vegan?
Yes, substitute dairy items with plant-based alternatives and use vegan chocolate for a dairy-free version.
- → What nuts can replace pistachios?
Almonds or hazelnuts work well as substitutes, offering their own unique crunch and flavor.
- → Is this dessert gluten-free?
No, it includes digestive biscuits. Use gluten-free biscuits to accommodate dietary needs if desired.
- → How do I store these bars?
Keep refrigerated for up to five days. Serve chilled or at room temperature for different textures.