Homemade Dubai Chocolate Strawberries

I had never heard of Dubai chocolate until my teenage daughter came home raving about it from TikTok. Apparently, it’s this fancy chocolate bar filled with pistachio cream and crispy kadayif that’s been taking social media by storm.

When she begged me to try making it at home, I thought—why not put our own spin on it? Instead of making complicated chocolate bars, we decided to dip fresh strawberries in melted chocolate and roll them in that same pistachio and kadayif mixture. It gives you all those amazing Dubai chocolate flavors but in a much simpler form that actually feels doable on a Tuesday night.

What Kind of Strawberries Should I Use?

For this recipe, you’ll want to pick strawberries that are ripe but still firm enough to hold their shape when you dip them in chocolate. Look for berries that are bright red all over with fresh green tops – avoid any that have soft spots or look mushy since they won’t hold up well to the dipping process. Medium to large strawberries work best because they’re easier to handle and give you more surface area for that delicious dubai chocolate coating. If you can only find smaller berries, that’s totally fine too, just be extra gentle when dipping them so they don’t fall apart.

Options for Substitutions

This fancy treat is surprisingly adaptable if you need to make some swaps:

• Kataifi shredded dough: Can’t find kataifi? Crushed phyllo dough works great, or you can use finely chopped toasted vermicelli noodles. Even crushed cornflakes will give you that satisfying crunch, though the texture will be different.
• Pistachio butter: If pistachio butter is hard to find, make your own by blending 2 cups shelled pistachios until smooth, or substitute with almond butter mixed with ½ cup finely ground pistachios for flavor.
• Tahini: This adds a nutty depth, but you can skip it entirely or replace it with almond butter or even peanut butter if that’s what you have on hand.
• Chocolate chips: Any good melting chocolate works here – chopped dark chocolate, milk chocolate chips, or even white chocolate if you want a different look.
• Coconut oil: This helps the chocolate stay smooth, but you can use a tablespoon of butter or even skip it if your chocolate melts well on its own.
• Strawberries: While strawberries are classic, this works beautifully with other fruits like bananas, pineapple chunks, or even dried dates for a more traditional Middle Eastern twist.

Watch Out for These Mistakes While Cooking

The biggest mistake when working with kataifi dough is not toasting it properly – you want to cook it in butter until it’s golden and crispy, not just warmed through, otherwise your filling will lack that signature crunch that makes Dubai chocolate so special.

Another common error is melting the chocolate too quickly or at too high heat, which can cause it to seize up and become grainy – use low heat or a double boiler and add the coconut oil to keep it smooth and glossy.

Don’t skip letting the chocolate-dipped strawberries set completely in the refrigerator before serving, as rushing this step will result in messy, smudged chocolate that won’t hold its shape.

Finally, make sure your strawberries are completely dry before dipping them, since any moisture will prevent the chocolate from adhering properly and create an uneven coating.

What to Serve With Dubai Chocolate Strawberries?

These fancy chocolate-covered strawberries are pretty much a dessert all on their own, but they’re perfect for sharing at parties or special occasions. I love serving them alongside other Middle Eastern-inspired treats like baklava or Turkish delight to keep the theme going. They also pair beautifully with a cup of strong coffee or mint tea, which helps balance out all that rich chocolate and pistachio flavor. For a fun dessert spread, try arranging them on a platter with some dates, figs, and maybe a few pieces of dark chocolate for guests who want to mix and match flavors.

Storage Instructions

Keep Fresh: These chocolate-covered strawberries are best enjoyed within 24 hours for the crispiest kataifi texture. Store them in a single layer in the refrigerator in an airtight container with parchment paper between layers. The strawberries will stay fresh, but the kataifi might soften a bit after the first day.

Make Ahead: You can prepare the pistachio filling mixture up to 3 days in advance and keep it covered in the fridge. The toasted kataifi can also be made a day ahead and stored in an airtight container at room temperature. Just assemble everything on the day you plan to serve for the best texture.

Serve: Let the strawberries sit at room temperature for about 10-15 minutes before serving if they’ve been chilled. This helps the chocolate coating soften slightly and makes them easier to bite into. They’re perfect for parties since they look so fancy but don’t keep them out too long on warm days.

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	25-35 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 35-45 g
• Fat: 150-170 g
• Carbohydrates: 250-300 g

Ingredients

For the crunchy mixture:

• 2 tbsp unsalted butter
• 4 oz chopped kataifi dough
• 1 cup pistachio spread or pistachio cream
• 2 tbsp tahini (optional)

For the chocolate drizzle:

• 1 cup chocolate chips
• 1 tsp coconut oil

For assembly:

• 1 1/2 lb strawberries, sliced in half
• Ground pistachios, for garnish

Step 1: Toast the Kataifi Dough and Prepare the Filling

• 2 tbsp unsalted butter
• 4 oz chopped kataifi dough
• 1 cup pistachio spread or pistachio cream
• 2 tbsp tahini (optional)

Melt the unsalted butter in a large skillet over medium-high heat.

Add the chopped kataifi dough and cook, stirring constantly, until it becomes browned and crispy, which should take about 10 minutes.

Turn off the heat and stir in the pistachio spread and tahini (if using) until well combined.

Allow the mixture to cool in the pan for 10 minutes before assembling the dessert.

I like to let the mixture cool fully—this helps it set up nicely and adds a satisfying crunch to each bite.

Step 2: Melt the Chocolate

• 1 cup chocolate chips
• 1 tsp coconut oil

Place the chocolate chips and coconut oil in a microwave-safe bowl.

Heat in the microwave at 30-second intervals, stirring well between each burst, until the chocolate is fully melted and smooth.

Be careful not to overheat the chocolate—stirring often will ensure a silky consistency.

Step 3: Assemble the Dessert Cups

• 1 1/2 lb strawberries, sliced in half
• kataifi filling from Step 1
• melted chocolate from Step 2
• ground pistachios, for garnish

Add 8 strawberry halves to the bottom of each of 4 clear 12-ounce cups.

Drizzle about 2 tablespoons of the melted chocolate (from Step 2) over the strawberries to fill the gaps.

Spoon about 3 tablespoons of the cooled kataifi filling (from Step 1) on top.

Repeat another layer of strawberry halves near the top of each cup, followed by another scoop of kataifi filling, a final drizzle of melted chocolate, and a sprinkle of ground pistachios on top.

For an extra burst of flavor, I like to chill the dessert for 10 minutes so the chocolate sets and everything holds together perfectly.

Step 4: Chill and Serve

Enjoy the layered strawberry kataifi cups immediately, or refrigerate them for about 10 minutes to allow the chocolate to set and the flavors to meld together for an even more delightful texture.