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.
The first time I tried this fusion of rich chocolate and spiced dates, it felt like a celebration in every bite. Sharing these bars at family gatherings always brings smiles and requests for the recipe again and again.
Ingredients
- Chocolate Base: 200 g premium dark chocolate (70% cocoa), chopped; 100 g milk chocolate, chopped; 80 g unsalted butter; 80 ml heavy cream
- Crunch Layer: 80 g crushed pistachios; 60 g crushed digestive biscuits; 30 g toasted coconut flakes
- Spiced Date Caramel: 120 g Medjool dates, pitted; 60 ml water; 1/2 tsp ground cardamom; 1/4 tsp fine sea salt
- Garnish: Edible gold leaf (optional); 2 tbsp chopped dried rose petals; extra chopped pistachios
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.
- Shape the base:
- Line a 20 cm (8-inch) square pan with parchment paper. Spread the chocolate mixture evenly in the pan.
- Add the 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 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.
- Swirl the caramel:
- Dollop or swirl the date caramel over the crunchy chocolate base.
- Set and portion:
- Refrigerate for at least 2 hours, or until fully set. 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 
Save Serving this chocolate bar creation after dinner has quickly become a sweet tradition in our household. Even little ones get excited to help add the finishing sprinkle of rose petals on top.
Required Tools
Heatproof bowl, saucepan and double boiler setup, 20 cm (8-inch) pan, parchment paper, spatula, blender or immersion blender, knife
Notes
For a vegan version, use plant-based butter and cream, and dairy-free chocolate. Swap pistachios for almonds or hazelnuts if preferred. Serve chilled or at room temperature for varied textures.
Nutritional Information
Each serving contains about 325 calories, 19 g total fat, 36 g carbohydrates, and 4 g protein.
Save 
Save These chocolate bars make an impressive gift or centerpiece for celebrations. Don’t forget to experiment with your own nut and dried fruit combinations for a personalized treat.
Recipe FAQ
- → What chocolates work best for this dessert?
Use premium dark chocolate (70% cocoa) blended with milk chocolate for a balanced, rich flavor and smooth texture.
- → Can I substitute the nuts in the crunch layer?
Yes, swap pistachios for almonds or hazelnuts to suit your taste and dietary preferences.
- → How do I make the dessert vegan?
Choose dairy-free chocolate, plant-based butter, and cream for a vegan-friendly version without sacrificing taste.
- → What is the role of spiced date caramel?
The spiced date caramel adds natural sweetness, a velvety texture, and aromatic cardamom notes, elevating the chocolate layers.
- → How should I serve and store the finished bars?
Serve chilled for a firmer bite or at room temperature for a softer texture. Store in an airtight container in the refrigerator.
- → Are there allergen considerations I should note?
The dessert contains dairy, nuts (pistachios), and gluten (digestive biscuits). Always check ingredient labels for hidden allergens.