What if the viral Dubai chocolate bar had gym goals?
In recent years, the viral Dubai chocolate bar has taken the dessert world by storm—famous for its thick chocolate shell, creamy pistachio filling, and satisfying crunch inspired by Middle Eastern knafeh. Originally created by Filipino chef Nouel Catis, the indulgent treat exploded online, inspiring countless homemade versions and spin-offs around the world.
“Very, very plain and simple. I was inspired by the knafeh dessert. That's our big version of a cheesecake. Since I love cheesecake. When I ate my first bite of kanafa, it resonated well with me because I love cheesy, sweet, and crunchy elements,” said Chef Nouel in an interview with Philippine news portal GMA Network.
This recipe by Lizzie Cawley is a protein-packed take on the trend. Instead of the traditional sugary base, it uses oats, dates, and Warrior Blend Performance to boost the protein content while still capturing the signature pistachio-and-chocolate flavors that made the Dubai bar famous. The result is a rich, satisfying snack that keeps the viral dessert’s indulgent spirit—just with a more functional twist to support energy.
Ingredients
Base
-
1 cup Medjool dates, pitted and soaked in warm water
-
1/2 cup rolled oats
-
2 tablespoons pistachio cream
-
1 tablespoon coconut oil
-
Pinch of sea salt
For layering
-
1/4 cup pistachio cream
-
2 tablespoons crushed pistachios
-
1/2 cup dark chocolate chips
-
1 teaspoon coconut oil
Instructions
-
Blend the base. Add the dates, oats, Warrior Blend Performance, pistachio cream, coconut oil, and salt to a food processor. Blend until a sticky dough forms.
-
Form the base layer. Line a small pan with parchment paper and press the dough evenly into the bottom of the pan.
-
Add the pistachio layer. Spread the pistachio cream over the base and sprinkle with crushed pistachios.
-
Melt the chocolate. In a small bowl over low heat, melt the chocolate chips with the coconut oil until smooth.
-
Top the bars. Pour the melted chocolate over the pistachio layer and spread evenly.
-
Refrigerate until firm, then slice into smaller bars.
