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When the Dubai Kunafa Chocolate bar started going absolutely everywhere on TikTok and Instagram, I knew I had to try making it.

Crispy toasted kunafa, pistachio cream, wrapped inside a thick chocolate shell. Pistachio is already my favorite dry fruit, so, this had my name written all over it.

I made it in a regular baking dish with parchment paper, no special silicone chocolate mold, and it came out perfectly. That’s the first thing I want to tell you, because a lot of people think you need special equipment for this.

The result was exactly what I kept seeing online.

Same crunch when you break into the chocolate shell, creamy pistachio filling, toasted nuttiness of the kunafa underneath, etc. It’s one of the most satisfying things I’ve made at home.

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Where Did the Dubai Kunafa Chocolate Come From?

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The Dubai Chocolate bar was created in 2021 by Sarah Hamouda, a British-Egyptian pastry chef living in Dubai.

She founded a dessert company called Fix Dessert Chocolatier and created this bar out of pregnancy cravings and nostalgia for her mother’s kunafa.

That version was made using a thick milk chocolate shell filled with pistachio cream, crispy kataifi dough, and tahini.

It went viral on TikTok in 2023 and 2024, and by 2026 it have been recreated by millions of people worldwide.

Even some big brands started making their own versions too.

What Makes It Different from Regular Kunafa

Traditional kunafa is a baked Middle Eastern dessert. It’s round, soaked in sugar syrup, usually filled with cheese or cream, and served warm.

The Dubai Chocolate Kunafa bar is completely different.

There is no baking, no sugar syrup, no oven. You toast the kunafa dough in butter on the stovetop, mix it with pistachio cream, and encase the whole thing inside a chocolate shell, and It’s served cold.

The texture you’re going for is a crispy, nutty, creamy filling inside a shell of chocolate that snaps when you break it.

Ingredients for the Viral Dubai Kunafa Chocolate Bar

Serves 6 to 8.

Dubai Kunafa Chocolate Recipe Ingredients

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For the Chocolate Shell:

300g good quality milk or dark chocolate, chopped (use a chocolate bar, not chips. Chips have additives that mess with the melting and texture)
Optional: a little white chocolate for a decorative drizzle on top

For the Kunafa Filling:

150g kunafa dough (kataifi), thawed if frozen
2 tbsp unsalted butter
½ cup pistachio cream or pistachio spread (this is the star ingredient. Find it at Middle Eastern grocery stores, specialty food shops, or order online. Some supermarkets carry it too)
1 tbsp tahini, optional
A pinch of salt

For Garnish:

Crushed pistachios
Cocoa powder for dusting, optional
Edible gold leaf, optional for a luxurious finish

Note on Pistachio Cream: This is the ingredient that defines the whole recipe. It’s not the same as pistachio butter. Pistachio cream or pistachio spread is sweetened, smooth, and has a concentrated pistachio flavor.

If you can’t find it, you can blend raw or roasted pistachios with a little sweetened condensed milk until smooth, but the store-bought version is much easier and the flavor is more consistent.

Note on Tahini: I added a tablespoon of tahini to mine, and because I didn’t overuse it, I didn’t notice it dramatically in the final taste.

But it’s supposed to add a subtle nuttiness and help balance the sweetness of the pistachio cream. If you have it, add a small amount. If you don’t, skip it. The recipe works without it.

Ingredient Substitutes

No kunafa dough: Shred phyllo dough very finely and coat with butter. Roasted vermicelli works too but gives a slightly different texture.
No pistachio cream: Nutella works as a hazelnut-chocolate alternative. You can also try almond butter or peanut butter for a completely different but still good flavor.
Dairy-free: Use dairy-free dark chocolate (Enjoy Life is good) and replace butter with coconut oil.
Different chocolate: White chocolate as the shell creates a completely different look and flavor.

How to Make the Viral Dubai Kunafa Chocolate Bar

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Step 1: Toast the Kunafa Dough

Take the kunafa dough and roughly chop or tear it into smaller pieces.
Melt the butter in a pan over medium heat, add the kunafa, and stir continuously for about 8 to 10 minutes until it turns golden brown and crispy.
Remove from heat and transfer to a bowl. Let it cool for about 5 to 10 minutes.

Step 2: Make the Filling

Add the pistachio cream to the cooled toasted kunafa. If you’re using tahini, add it now along with a pinch of salt.
Mix until everything is well combined.
The mixture should feel slightly sticky and hold together. Set aside.

Step 3: Prepare Your Dish

Line a regular baking dish or loaf pan with parchment paper, leaving an overhang on the sides so you can lift the finished bar out easily.
I used a regular dish and it worked well, you don’t need a silicone chocolate mold unless you want that precise bar shape.
If you want to add a decorative drizzle effect on the chocolate shell.
Melt a little white chocolate and drizzle or splatter it onto the parchment before adding the first layer of milk/dark chocolate.
Chill for a minute so the white chocolate sets slightly, then continue.

Step 4: First Chocolate Layer

Melt your chocolate in the microwave in 30-second intervals, stirring after each one, don’t try to melt it all at once. Stop when it’s mostly melted and stir until smooth.
Pour about half the melted chocolate into your lined dish and spread it to cover the bottom evenly.
Place in the fridge for 5 to 10 minutes until it hardens.

Step 5: Add the Filling

Spoon the pistachio-kunafa filling over the set chocolate layer and press it down gently into an even layer.
Leave a little space around the edges so the top chocolate can seal the sides properly.

Step 6: Seal with Chocolate

Pour the remaining melted chocolate over the top of the filling, spreading it to the edges so the filling is fully enclosed.
Sprinkle crushed pistachios immediately while the chocolate is still wet.
Add cocoa powder, edible gold leaf, or a white chocolate drizzle if using.

Step 7: Set and Serve

Place in the fridge for at least 1 to 2 hours, or until completely firm.
Once set, lift it out using the parchment overhang and slice or break into pieces.

Expert Tips for Getting It Right

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Use a proper chocolate bar, not chips: Chocolate chips contain stabilizers that prevent proper melting and setting. Chop a good quality bar and you’ll get a much cleaner, snappier result.
Cool the kunafa before mixing: If the kunafa is still hot when you add the pistachio cream, the heat can make the mixture too soft and oily. Give it those 5 to 10 minutes.
Don’t rush the chocolate layers: Let each layer set properly in the fridge before adding the next. If the base layer isn’t firm when you add the filling, everything will mix together.
Work fast with the garnish: Once you pour the final chocolate layer, you have maybe 30 to 60 seconds before it starts to set. Have your pistachios ready to sprinkle immediately.

Baked Chocolate Kunafa (Traditional Variation)

If you want a warm, syrup-soaked version instead of the cold chocolate bar, here’s how to make the baked style. This is more like traditional kunafa but with a chocolate twist.

Additional Ingredients You’ll Need:

500g kunafa dough
200g melted unsalted butter
300g dark or milk chocolate, chopped
1 cup heavy cream
1 cup granulated sugar
½ cup water
1 tbsp lemon juice
1 tbsp rosewater or orange blossom water, optional

How to Make It:

Preheat your oven to 180°C (350°F). Shred the kunafa dough and mix with melted butter until well coated.
Heat the heavy cream until just simmering, then pour over the chopped chocolate and stir until you have a smooth ganache.
Press half the buttered kunafa into a greased baking dish.
Pour the chocolate ganache over it.
Cover with the remaining kunafa dough, pressing it down to cover completely.
Bake for 35 to 40 minutes, rotating the dish halfway, until the top is golden and crispy.

While it bakes, make the syrup: combine sugar, water, and lemon juice in a saucepan, bring to a boil, then simmer for 5 to 7 minutes until slightly thickened. Add rosewater or orange blossom water at the end if using.

Once the kunafa comes out of the oven, let it rest for 5 minutes, then pour the warm syrup evenly over the top.

Garnish with crushed pistachios and dust with cocoa powder. Let it sit for 10 minutes before slicing to let the syrup absorb. Serve warm.

Other Variations to Try

White Chocolate Shell: Use white chocolate instead of milk or dark for the shell. The green pistachio filling against the white chocolate looks incredible, especially if you add a little food coloring to the pistachio cream.
Nutella Version: Replace the pistachio cream with Nutella for a hazelnut-chocolate filling. Add some toasted chopped hazelnuts in with the kunafa for extra crunch.
Cardamom Kunafa: Add ¼ teaspoon of ground cardamom to the pistachio filling. It adds a warmth that feels very authentic to Middle Eastern dessert flavors.
Tahini Forward Version: If you want to really taste the tahini, go up to 2 tablespoons and add a pinch of sea salt. It changes the filling significantly, in a good way, giving it a more complex, slightly savory note.

You can also check out the Costco Bouchard Dubai Chocolate version for a different take on the store-bought bar that’s worth knowing about.

What to Serve With Dubai Kunafa Chocolate

Arabic Coffee to Serve with Dubai Kunafa Chocolate

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Arabic Coffee: The bitter, bold notes of Arabic coffee cut through the sweetness of the chocolate and pistachio perfectly. This is the most traditional pairing.
Mint Tea: Refreshing and light, it cleanses your palate between bites.
Williams Sonoma Hot Chocolate: If you want to go full indulgence, pair a piece of this bar with a rich, velvety hot chocolate. It’s over the top in the best way.
Chocolate Covered Dates with Almond Butter: Dates and chocolate are a natural Middle Eastern pairing that sits beautifully alongside kunafa.
White Chocolate Cheesecake Stuffed Strawberries: If you’re putting together a dessert spread, the freshness of strawberries cuts through all the richness.

How to Store It

Keep the bars in an airtight container in the fridge. They’ll stay good for 4 to 5 days. The texture is best in the first 2 days when the kunafa is still at its crispiest inside the chocolate.

If you’re making it ahead for a gathering, you can make it up to 2 days in advance and keep it refrigerated. Slice or break it just before serving for the cleanest presentation.

Do not leave it at room temperature for extended periods. The chocolate will soften and the whole structure loses its snap.

Nutrition Facts

Custom Variations for Dubai Chocolate Kunafa Recipe

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Per serving (based on 8 servings, viral bar version):

Calories: approximately 320
Fat: 22g
Carbs: 26g
Protein: 5g

Values will shift depending on the type of chocolate and how much pistachio cream you use.

FAQs

What is used in Dubai Kunafa Chocolate?

The viral Dubai Kunafa Chocolate bar has three main components: a milk or dark chocolate outer shell, a filling made of toasted kataifi dough mixed with pistachio cream, and sometimes tahini.

That combination of the crispy toasted kunafa and creamy pistachio inside a snappy chocolate shell is what makes it different from anything else.

Which chocolate is best for making kunafa chocolate?

Use a good quality milk or dark chocolate bar chopped into pieces. Lindt, Valrhona, Belgian, or any premium couverture chocolate works well.

Avoid chocolate chips because they contain additives that prevent proper melting and setting, so your chocolate shell won’t snap cleanly.

Can I make Dubai Kunafa Chocolate without a mold?

Yes, and that’s how I made mine.

Line a regular baking dish or loaf pan with parchment paper with an overhang, pour the chocolate layers in, add your filling, and chill.

Once set, you lift it out and slice or break it into pieces. No silicone mold needed.

What is the difference between Kunafa dough and phyllo dough?

Kunafa dough (kataifi) is shredded into thin strands and has a stringy, vermicelli-like texture.

Phyllo is flat and layered.

They’re both made from similar dough but look and behave completely differently.

For this recipe, kataifi is the correct one. If you can’t find it, you can shred phyllo dough very finely as a substitute, but the texture won’t be exactly the same.

How do I keep the kunafa crispy inside the chocolate?

Make sure the toasted kunafa is fully cooled before you mix it with the pistachio cream, and don’t let the mixture sit too long at room temperature before adding the chocolate.

The longer the filling sits warm, the more the kunafa softens. Work efficiently, chill quickly, and serve cold.

Is tahini necessary in this recipe?

No. I used a small amount and honestly, since I didn’t use much, the difference wasn’t dramatic.

Tahini is in the original Fix Dessert Chocolatier recipe and adds a subtle nuttiness that balances the sweetness, but the bars taste great without it too.

How long does Dubai Kunafa Chocolate last?

Stored in an airtight container in the fridge, it stays good for 4 to 5 days. The first 2 days are when the texture is at its best, with the kunafa still crunchy inside the chocolate shell.

Viral Dubai Kunafa Chocolate Bar (No Special Mold Needed)

The viral Dubai Kunafa Chocolate bar made at home using a regular baking dish. Crispy toasted kunafa and pistachio cream sealed inside a thick chocolate shell. Just 4 main ingredients and no special mold needed.

Print Recipe Pin Recipe

Prep Time 20

Total Time 1 20

Course Dessert

Cuisine Dubai-Inspired, Middle Eastern

Servings 8 Servings

Calories 320 kcal