If you’re obsessed with the viral Dubai chocolate bar, you have to try these No-Bake Healthy Dubai Chocolate Brownies! They're rich, fudgy, and layered with salty-sweet pistachio goodness, they’re a show-stopping dessert that’s surprisingly easy and healthy to make.
These decadent bars start with a soft, chocolatey no-bake brownie base, then get topped with a creamy pistachio-tahini filling mixed with Let’s Do Organic® Unsweetened Shredded Coconut for the perfect chewy texture. A final layer of silky melted chocolate brings it all together for a truly irresistible bite.
No-Bake Dubai Chocolate Brownies
Ingredients
Brownie Layer
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2 cups medjool dates, packed*
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1 cup raw almonds
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1 cup raw walnuts
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1/2 cup cocoa powder
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1 tsp vanilla extract
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1/4 tsp salt
Pistachio Coconut Layer
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3⁄4 cup pistachio cream
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1 tbsp tahini
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1⁄4 tsp salt
Chocolate Layer
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1 and 1/2 cups chocolate chips
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2 tbsp coconut oil
Instructions
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Line an 8×8 inch baking dish with parchment paper, leaving some of the paper hanging
over the edges. This will prevent the brownies from sticking to the pan and allow you to
easily remove them.
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Add medjool dates, almonds, walnuts, cocoa powder, vanilla extract, and salt to a food
processor. Blend until a crumbled, sticky dough forms. You should be able to pinch the sticky dough together with your hands. If the mixture is dry, add a couple extra medjool dates or 1 tsp coconut oil to increase the moisture, ensuring it sticks together.
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Transfer the brownie dough to the baking dish. Using clean hands or a rubber spatula, firmly press it across the bottom in an even layer. Set aside.
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Warm a skillet over medium-high heat. Add the shredded coconut. Cook, stirring frequently, until golden brown (about 5-10 minutes). Immediately remove from the skillet and let cool completely. Don’t let it burn.
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Add the toasted coconut, pistachio cream, tahini, and salt to a bowl. Mix together until evenly combined.
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Transfer the pistachio coconut filling to the baking dish, spreading it over the brownie layer.
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Add chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals, stirring between, until melted. Be careful not to burn the chocolate; you should only need 2-3 intervals. Pour melted chocolate over the pistachio coconut layer, and evenly spread it across the dish.
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Chill the brownies in the refrigerator for 1 hour. After, carefully slice into 16 bars. Enjoy!
