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Dubai Chocolate Cups Recipe

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★★★★★

4.7 from 75 reviews

Dubai Chocolate Cups are a decadent, no-bake treat featuring a rich combination of toasted coconut, creamy pistachio butter, and smooth dark chocolate. These dairy-free, vegan-friendly chocolate cups are layered with a crunchy toasted coconut base, a luscious pistachio and tahini filling sweetened with maple syrup, and finished with a glossy chocolate coating topped with white chocolate drizzle and crushed pistachios. Perfect as a sophisticated dessert or a luxurious snack, they come together quickly and set in the fridge for a deliciously rich and indulgent experience.

Ingredients

Scale

Base and Filling

  • 1 tbsp (14g) coconut oil or dairy-free butter
  • 1 cup (70g) unsweetened shredded coconut
  • Pinch of salt
  • 1/2 cup (112g) raw pistachio butter
  • 2 tbsp (28g) tahini
  • 2 tbsp (40g) maple syrup

Chocolate Coating and Topping

  • 1 cup (180g) dark chocolate chips
  • 1 tsp coconut oil
  • Dairy-free white chocolate, melted (for garnish)
  • Crushed pistachios (for garnish)

Instructions

  1. Prepare the Pan: Line a muffin pan with paper liners to create individual cups for easy removal and serving.
  2. Toast the Coconut: Melt the coconut oil or dairy-free butter in a nonstick skillet over medium heat. Add the shredded coconut and a pinch of salt. Toast while stirring frequently until the coconut turns lightly golden and fragrant. Remove from heat and set aside to cool slightly.
  3. Melt Chocolate for Base: Melt the dark chocolate chips together with 1 teaspoon of coconut oil until smooth and glossy. Spoon a small amount of this melted chocolate into each muffin cup, coating the bottom and partway up the sides. Place the pan in the refrigerator to chill and set the chocolate coating.
  4. Make the Filling: In a separate bowl, combine the pistachio butter, tahini, maple syrup, and the toasted coconut. Mix thoroughly until the mixture is thick, moist, and well combined. If the filling feels too dry, add an extra tablespoon of maple syrup for moisture.
  5. Fill the Cups: Spoon about 2 tablespoons of the pistachio-coconut filling into each chocolate-coated cup. Press the filling gently into the center, keeping it away from the sides to maintain the chocolate shell.
  6. Top with Chocolate: Cover the filling completely with the remaining melted dark chocolate to seal each cup. Smooth out the tops with a spoon or spatula.
  7. Garnish: Drizzle melted dairy-free white chocolate over the tops of the cups and sprinkle crushed pistachios for a decorative and flavorful touch.
  8. Chill to Set: Refrigerate the assembled chocolate cups for about 1 hour or until fully set and firm to the touch. Once set, they are ready to serve.

Notes

  • Use high-quality dark chocolate chips to enhance the depth of flavor.
  • Ensure all ingredients are at room temperature for easier mixing.
  • The filling can be adjusted for sweetness by varying the maple syrup amount.
  • Store finished chocolate cups in an airtight container in the refrigerator for up to 1 week.
  • For a more intense flavor, lightly toast the crushed pistachios before using as garnish.

Keywords: Dubai chocolate cups, pistachio chocolate cups, no-bake chocolate dessert, vegan chocolate cups, dairy-free chocolate treats, tahini chocolate cups, toasted coconut dessert

Find it online: https://lieblingsmahlzeit.com/dubai-chocolate-cups-recipe/