Dubai’s Viral Chocolate Bar, Reimagined Vegan—Where Plant-Based Crunch Meets Pistachio Cream

A beloved viral treat from Dubai now has a cruelty-free twist. This indulgent chocolate bar combines the richness of dairy-free chocolate with a lush pistachio spread and golden, toasted kunafa pastry—all without eggs or animal-derived ingredients. It’s the ultimate celebration of texture: crisp on the outside, creamy on the inside, and 100% plant-based.

Inspired by the iconic Dubai Fix chocolate bar, this vegan interpretation keeps the drama while changing the story. Every element—moulded chocolate shell, creamy pistachio filling, and kunafa crunch—is intentionally crafted using vegan alternatives. Kunafa, long cherished for its aromatic crispness, is toasted in plant-based butter until golden and laced with pistachio-white chocolate silk. The shell, made with dairy-free dark chocolate, shatters with elegance and reveals what indulgence can look like when it's rooted in respect.

Crafted in heart-shaped moulds, this dessert doesn't just impress—it reflects. Whether served at special gatherings or savored quietly with tea, it's an offering of creativity, tradition, and compassion. Here’s how to bring it to life.

Recipe: Vegan Pistachio Kunafa Chocolate Bars

Ingredients

• 300g dairy-free dark chocolate

• 80g vegan white chocolate If unavailable, DIY blend: 60g cocoa butter + 20g powdered sugar + 1 tbsp non-dairy milk powder (e.g., oat or soy)

• 80g smooth pistachio butter (unsweetened)

• 1 tbsp vegan butter (non-dairy alternative)

• 150g finely shredded kunafa/kataifi pastry (check label for egg-free confirmation)

Instructions

1. Make the Shell

• Melt the dairy-free dark chocolate gently—via microwave or bain-marie.

• Using silicone moulds, brush a thick layer of chocolate inside each cavity, coating up the sides.

• Freeze for 10–15 minutes. Repeat to ensure a sturdy shell.

2. Prepare the Filling

• Melt the vegan white chocolate or DIY blend (melt cocoa butter, whisk in sugar and non-dairy milk powder until smooth).

• Stir in pistachio butter until silky.

• In a pan, melt vegan butter, then add finely chopped kunafa pastry and toast for 10–15 minutes until golden.

• Blend toasted pastry with the pistachio-white chocolate mix until well combined.

3. Assemble the Bars

• Spoon the filling into the chocolate shells and smooth the surface.

• Chill for 10 minutes.

• Reheat remaining dark chocolate and seal the bars with a final top layer.

• Freeze for 15 minutes or refrigerate for 30 until fully set.

4. Serve & Store

• Unmould gently. Slice or bite to reveal layers of crunch and cream.

• Store in the fridge for up to 4 days. Bring to room temp before serving.

“Dubai’s Viral Chocolate Bar, Reimagined Vegan” doesn’t chase indulgence—it redefines it. It proves that flavor doesn’t require compromise, and that creativity, when guided by compassion, can birth something truly spectacular. Whether shared at a gathering, gifted as a mindful treat, or enjoyed solo with quiet reflection, this dessert invites everyone to savor luxury with purpose.