This Dubai Chocolate Slice puts an Aussie spin on the viral chocolate sensation. It combines a baked chocolate and coconut base with that signature creamy, crunchy pistachio filling. And, of course, there's the rich chocolate topping – milk or dark chocolate, your choice!
Why you’ll love this recipe
- Easy-to-find ingredients: No need to hunt down kataifi—this version uses supermarket cornflakes.
- Irresistible textures: A baked chocolate and coconut base meets creamy pistachio filling, crunchy cornflakes and smooth chocolate.
- Simple to make: Each layer comes together without any complicated techniques.
- Perfect for sharing: Cut it into squares for parties, celebrations or a special afternoon treat.
- An Aussie twist: It transforms the viral Dubai chocolate bar into a classic-style slice.
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An Aussie version of a sweet sensation
So, what’s the Aussie spin? For starters, it’s in slice form—a much-loved category of baking here in Australia.
The biggest change, though, is the use of crunchy toasted cornflakes instead of kataifi in the creamy pistachio filling. Kataifi is a finely shredded filo pastry that resembles thin strands of vermicelli. Many Middle Eastern sweets feature it, while Dubai chocolate combines butter-toasted kataifi with pistachio cream to create its signature crunch.
While you can buy kataifi from Middle Eastern grocers and some larger supermarkets in Australia, it isn’t readily available everywhere. This slice swaps it for something far easier to find: cornflakes—which may already be sitting in your cupboard.
A Dubai-born treat
As the name suggests, Dubai chocolate originated in Dubai. In 2021, a pregnancy craving inspired Sarah Hamouda, the British-Egyptian founder of FIX Dessert Chocolatier, to dream up something a little special. Working with Filipino pastry chef Nouel Catis Omamalin, she developed Can’t Get Knafeh of It: a thick chocolate bar filled with pistachio cream, tahini and crisp kataifi pastry. It was inspired by the traditional Middle Eastern dessert knafeh. A TikTok video featuring the bar went viral in 2023, sparking a worldwide craze and countless Dubai chocolate-inspired creations.
Dubai is a destination close to my heart. I’ve been lucky enough to visit twice, in 2006 and 2009. I loved its fascinating blend of old and new—from the traditional souks and flavours of the Middle East to the dazzling modern city.
Ingredient notes
All of the ingredients are available in Australian supermarkets. Use a sweetened, creamy pistachio spread rather than pure pistachio paste. I used the Coles Pistachio Spread, but other supermarket brands should also work.
Tahini might also be something you don't usually buy, but you'll find it in the supermarket too – usually in the health section or international/middle eastern aisle. (It's also great mixed with a little boiling water and lemon juice and enjoyed as a dip or salad dressing – if you need another excuse to buy a whole jar!)
The green food colouring is entirely optional. I used it because it added a little extra visual appeal with the brighter green filling.
See the recipe card at the end of this post for quantities.
How to make Dubai Chocolate Slice
Start by preparing the base. Preheat your oven to 180°C (fan-forced), then grease and line a slice tin with baking paper, allowing the paper to extend over the sides. Combine the base ingredients, press the mixture firmly and evenly into the tin, and smooth the surface with the back of a spoon (see image 1). Bake for 20 minutes, then allow the base to cool for at least 30 minutes.
While the base is cooling, prepare the crunchy pistachio filling. Lightly crush the cornflakes with your hands, then toast them in melted butter over medium heat for 1–2 minutes, stirring continuously (see image 2). Transfer them to a bowl and allow them to cool—they should become wonderfully crisp as they do.
Once cool, stir through the pistachio spread, tahini and green food colouring (see image 3). Spread the mixture evenly over the cooled base (see image 4).
To make the topping, place the chopped chocolate and oil in a microwave-safe bowl. Microwave in 20-second bursts, stirring well after each burst, until smooth. Pour the melted chocolate over the pistachio layer (see image 5), tilting the tin gently from corner to corner to cover it evenly. Sprinkle with chopped pistachio kernels (see image 6), then refrigerate until set.
Once firm, lift the slice from the tin using the overhanging baking paper and cut it into squares with a sharp knife (see images 7 and 8).
TIP: Allow the slice to stand at room temperature for 5–10 minutes before cutting. Use a sharp knife warmed under hot water and wiped dry between cuts.
Store the slice in the fridge.
Recipe FAQs
Use a sweetened, creamy pistachio spread rather than pure pistachio paste or pistachio butter. I used Coles Pistachio Spread, but other supermarket brands should also work.
You can try kataifi for a more traditional Dubai chocolate filling, although I haven’t tested this variation. Chop it into small pieces and toast it in butter until golden and crisp before combining it with the pistachio spread and tahini.
Absolutely. The green food colouring simply gives the filling a brighter pistachio colour and won’t affect its flavour or texture.
The oil added to the chocolate should help prevent this. However, you can also allow the slice to stand at room temperature for 5–10 minutes before cutting. Use a sharp knife warmed under hot water, wiping it dry between each cut.
Store the slice in an airtight container in the fridge for up to five days. It’s best served slightly chilled so the filling remains firm while the cornflakes retain their crunch.
Yes. Wrap the slice well and place it in an airtight container before freezing for up to two months. Thaw it overnight in the fridge, although the cornflakes may lose a little of their crunch after freezing.
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Dubai Chocolate Slice Recipe
Equipment
- slice tin (around 27 x 17cm)
Ingredients
Base
- 1 cup plain flour / all purpose flour (1 cup = 140 grams)
- 1 tablespoon cocoa (1 tablespoon = 5 grams)
- ½ cup brown sugar (½ cup = 100 grams)
- ½ cup desiccated coconut (½ cup = 40 grams)
- 125 grams butter, melted
Crunchy Pistachio Filling
- 2 ½ cups Corn Flakes (2 ½ cups = 90 grams)
- 1 tablespoon butter (1 tablespoon = 20 grams)
- 330 grams pistachio spread
- 2 tablespoons tahini
- 4-6 drops green food colouring (optional)
Chocolate Topping
- 250 grams milk or dark chocolate
- 1 teaspoon vegetable oil
- 3 tablespoons chopped pistachio kernels (3 tablespoons = 25 grams)
Instructions
Base
- Pre-heat oven to moderate-hot (180 degrees celsius / 360 degrees fahrenheit, fan-forced).
- Grease a slice tin and line with baking paper, leaving extra on each side (to pull the slice from the tin once set).
- Mix all ingredients together. Press into slice tin and level out with the back of a spoon.
- Bake for 20 minutes.
- Allow to cool for at least 30 minutes before adding the Crunchy Pistachio Filling.
Crunchy Pistachio Filling
- Crush the Corn Flakes a little with your hands. Heat butter in frypan over medium heat and toast Corn Flakes in the melted butter, stirring, for 1-2 minutes.
- Pour Corn Flakes into a mixing bowl and allow to cool. They should be very crunchy once cooled.
- Once Corn Flakes are cool, add the pistachio spread, tahini and green colouring. Stir until combined.
- Once base has cooled for at least 30 minutes, spread crunchy pistachio filling evenly over the base.
Chocolate Topping
- Place chocolate (broken into small pieces) and oil in a microwave-safe bowl. Melt chocolate by placing in microwave and heating with 20 second bursts (stirring between each burst) until smooth.
- Pour melted chocolate over crunchy pistachio filling, tilting tin from corner to corner to spread chocolate completely over the filling.
- Sprinkle the chopped pistachio kernels over the melted chocolate.
- Place in fridge to set.
- Once set, remove slice from tin by lifting edges of baking paper, cut into squares using a sharp knife and return to the fridge.
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