Dubai Chocolate Truffles

These Dubai chocolate truffles are not only delicious but also incredibly easy to make. No need for special praline molds, just two teaspoons will do the trick. At first, I thought the Dubai-hype made another post about Dubai chocolate completely unnecessary. But I’ve been thinking about creating a healthier version for a while and now I’m excited to share it with you! Made with just a handful of natural ingredients: homemade pistachio cream, tahini, crispy kadayif, coconut blossom sugar, all coated in rich 82% dark chocolate.

Don’t waste your time searching for overpriced pistachio cream. All you need are unsalted pistachios, a mortar, and some manual effort — we’ll grind the cream ourselves. Afterwards, you can reward yourself with a praline that will exceed all your expectations!

Ingredients for Making Dubai Chocolate Truffles:

• Unsalted roasted pistachios (with or without shells)
• Tahini
• Vegan butter substitute
• Pre-baked kadayif
• Coconut blossom sugar
• Salt
• Dark chocolate 82%

Optional decoration:

• Chopped pistachios / peeled half pistachios

Needed equipment:

• Mortar, two teaspoons

How to make Dubai Chocolate Truffles:

Pistachio Paste:

Start by removing the shells from the roasted pistachios until you have 50g of peeled nuts. Then place half of the pistachios in a mortar and begin grinding until the crumbs form a sticky coating on the walls of the mortar. Scrape it down and keep grinding—the natural oils from the nuts will create a smooth paste. It smells incredible, so take a moment to enjoy the fragrant smell! Transfer the paste to a bowl for further processing, then repeat the process with the remaining pistachios. If your hand gets tired, switch hands to keep going.

Truffles Filling:

Now, melt the small piece of vegan butter and add it to the pistachio paste, along with the tahini, a pinch of salt, and the coconut blossom sugar. Mix everything thoroughly with a spoon until it forms a smooth cream.

I used pre-baked kadayif nests, which are great to have on hand since they last for years. Take one nest and chop it into small dough threads. Alternatively, you can use ready-made pre-baked kadayif threads that don’t require chopping. Add the kadayif threads to the cream and mix until everything is evenly combined — now the delicious filling for our truffles is ready!

Next, use two teaspoons to shape the mixture into small portions. To do so, I transferred the mixture between the spoons while pressing and shaping the pistachio mix. Once all the filling has been shaped, place the spoonfuls in the refrigerator overnight. If you’re short on time, two hours of chilling in the cold should suffice. I just wanted them to be extra firm before dipping them in chocolate.

Chocolate Coating:

Chop the dark chocolate into small pieces and place half of it in a metal bowl. Next, fill a larger bowl with hot water and set the chocolate bowl inside, creating a hot water bath for the chocolate. As the chocolate begins to melt, stir it gently until it’s completely smooth. Once melted, remove the bowl from the water bath. Then, add the remaining chocolate pieces and continue stirring until the residual heat melts everything into a silky consistency.

Meanwhile, prepare a plate lined with baking paper where you’ll place the freshly coated pralines.

Now, take the spoon-shaped pieces one at a time and carefully coat them in the melted chocolate to make the Dubai chocolate truffles. For an extra decorative touch, you can top each praline with half a pistachio or finely chopped pistachio pieces — they add a beautiful finish!

Finally, let the pralines dry on the baking paper. Once they’re fully set, you can trim any excess chocolate with a knife to give them a clean appearance. Serve and enjoy—these truffles will be fantastic!

I hope you enjoyed this Dubai chocolate truffle recipe. Let me know what you think in the comments below!

Some Recipe Suggestions:

• Vegan coconut truffles
• Date cookies (Maamoul-Inspired)
• Gingerbread cookies
• Cinnamon star cookies
• Tahini stuffed dates
• Chocolate popsicles
• Vegan creme brulee recipe

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