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–+ servings
Dubai Chocolate Cups

Irresistible Dubai Chocolate Cups You Can Make in Minutes

Delightful Dubai Chocolate Cups that combine creamy pistachio butter with a satisfying crunch, perfect for any gathering. Gluten-free and dairy-free!
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Prep Time 15 minutes
Cook Time 7 minutes
Chilling Time 1 hour
Total Time 1 hour 22 minutes
Servings: 12 cups
Course: Dessert
Cuisine: Middle Eastern
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Pistachio Butter Swap it for almond or cashew butter if desired.
  • 2 cups Kataifi Shredded phyllo or rice krispies work as substitutes.
For the Coating
  • 1 cup Semi-Sweet Chocolate Use dark or sugar-free chocolate for alternatives.
  • 2 tablespoons Butter Choose vegan butter for a dairy-free option.

Equipment

  • non-stick pan
  • silicone mold
  • Microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. Gather all ingredients for the Easy Dubai Chocolate Cups: pistachio butter, kataifi, butter, and semi-sweet chocolate.
  2. Melt 2 tablespoons of butter in a non-stick pan over medium heat. Add the kataifi and stir continuously for about 5-7 minutes until golden.
  3. In a microwave-safe bowl, heat the semi-sweet chocolate in 30-second intervals until completely melted and smooth.
  4. Spoon a layer of melted chocolate into each silicone cup, then add a layer of toasted kataifi and press gently.
  5. Top each cup with another layer of melted chocolate, ensuring all kataifi is covered.
  6. Refrigerate the filled cups for about 1 hour to allow the chocolate to set.
  7. Once set, carefully remove the cups from the silicone mold and serve.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 10gProtein: 3gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 5gCalcium: 2mgIron: 4mg

Notes

Consider customizations with different nut butters and toppings. Store in an airtight container for up to 2 weeks in the fridge or freeze for up to 1 month.

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