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Dubai Chocolate Strawberries

A delightful blend of sweet, salty, and nutty flavors, these Dubai Chocolate Strawberries are an elegant and easy dessert perfect for any occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 10 strawberries
Course: Dessert, Snack
Cuisine: Middle Eastern, Vegan
Calories: 120
Ingredients Method Notes

Ingredients
  

Pistachio mix
  • 2 cups raw pistachios Fresh pistachios enhance the flavor.
  • 1/2 tsp salt Use unsalted butter for better salt control.
Chocolate coating
  • 1 cup dark chocolate chips Melted (200g).
  • 1 tsp coconut oil To help smooth the melted chocolate.
  • 50 g white chocolate Melted, optional for extra creaminess.
  • 2 tbsp butter or coconut oil Optional for added creaminess.
Coating ingredients
  • 1 1/2 cup shredded coconut 150g.
  • 1 tbsp tahini For added flavor.
  • 1/2 tsp matcha powder Optional, for extra green color.
Fresh strawberries
  • 10 pieces strawberries Ensure they are clean and dry.

Method
 

Preparation
  1. Rinse and dry the strawberries thoroughly to ensure they’re clean and dry.
  2. Blend the pistachios and salt in a food processor until fine, but keep some texture for crunch.
Melting Chocolate
  1. In a microwave-safe bowl, melt the dark chocolate chips and coconut oil together until smooth, stirring every 30 seconds.
  2. If using white chocolate, melt it with butter or coconut oil for an extra layer of creaminess.
Dipping and Coating
  1. Hold a strawberry by the stem, dip it into the dark chocolate, allowing any excess to drip back into the bowl.
  2. Sprinkle the pistachio mix and shredded coconut over the chocolate-dipped strawberries while the chocolate is still wet.
  3. Drizzle melted white chocolate over the coated strawberries for a fancy touch.
Chilling
  1. Place the decorated strawberries on a parchment-lined tray and chill in the refrigerator until the chocolate sets.
  2. Once set, serve and enjoy!
Garnishing
  1. Add a sprig of mint for a fresh touch, if desired.

Notes

Store in an airtight container in the fridge for up to 3 days. They can be frozen for up to 2 weeks, but the texture may change slightly. Crush any leftovers to use as a topping for yogurt or ice cream.