If you’ve been scrolling through TikTok or Instagram lately, you’ve probably seen the viral sensation gaining traction: Dubai Chocolate Strawberries. Inspired by the luxurious Dubai chocolate bar, this dessert has captured hearts worldwide with its crunchy kataifi pastry, creamy pistachio layer, fresh strawberries, and luscious melted chocolate. But instead of splurging on the expensive bar, I wanted to create an easier, more affordable way to get those incredible flavors at home. It’s easier than you think.
Here are some options to make it easier for you.
- You can toast kataifi yourself with your choice of oil or butter or you can buy pre-roasted ready to go kataifi.
- You can whip up your own healthier version of pistachio cream in a blender without sugar, using natural Monk fruit sweetener or granulated stevia instead. Or you can buy ready made pistachio cream if you are short on time and just want to make these Dubai chocolate strawberrie cups fast.
- You can use any type of chocolate you like or you can go for the sugar free verson or dark chocolate, the choice is yours.
- Bottom line; if you opt making the layers yourself you can make this dessert healthier, or if you want a quick treat and don’t want the fuss you can use ready made ingredients.
- I will make suggestons for ingredients in the steps, so keep an eye out.
Unlike my Dubai Chocolate Cottage Cheese Mousse—which has a creamy and high protein base—this recipe embraces the original’s no-mousse charm. It uses only crispy kataifi, smooth pistachio cream, fresh fruit, and melted chocolate, giving you a dreamy textured dessert that’s visually stunning and perfect for any occasion. Whether you’re making it for Valentine’s Day, a dinner party, or just to treat yourself, it’s an easy recipe with a good reason to celebrate.
Why These Dubai Chocolate Strawberries in a Cup So Special
The crisp golden brown kataifi pastry is key to this Middle Eastern-inspired treat. Kataifi is shredded phyllo dough, and when toasted in butter, it transforms into a crunchy, nutty delight that balances perfectly with the luscious pistachio cream. This pistachio cream—made by blending shelled pistachios with tahini and a natural sweetener like monk fruit or sugar—is rich, creamy, and nutty, adding a decadent depth of flavor.
Fresh chopped strawberries bring juicy brightness and a burst of freshness that contrasts beautifully with the richness of the other layers. Finally, melted chocolate—whether dark, milk, or even white chocolate—adds silky smoothness and indulgent chocolate sauce notes that bring the whole dessert together.
Convenience Tips: Ready-Made Options to Save Time
If you don’t have the time or desire to toast kataifi yourself, I’ve found a great pre-toasted kataifi option from Amazon that works wonderfully. Here’s the one I used for convenience and consistent results.
Likewise, if making pistachio cream from scratch feels like a lot, you can purchase some delicious ready-made pistachio cream online that perfectly captures that signature nutty flavor and creamy texture. This way, you can make this dessert quickly without missing any of the luscious taste.
Ingredients You’ll Need For Two Servings of the Dubai Chocolate Strawberries
Pistachio Kataifi Layer:
- 50g kataifi pastry (or crunchy shredded wheat as a substitute)
- 15g unsalted butter
- 1/4 cup pistachio butter (I use Fiddyment Farms Pure Pistachio Butter)
- 2 tbsp smooth tahini
- 1 tbsp monk fruit sweetener or sugar (to taste)
- Strawberries & Chocolate Layer:
- 10–12 fresh strawberries, chopped and dried thoroughly
- 75g dark chocolate or sugar-free chocolate chips
- Slivered or crushed pistachios for garnish
Detailed Step-by-Step Instructions
1. Prepare Strawberries
Rinse your strawberries thoroughly and remove the tops. Chop into halves or quarters so they’ll layer nicely in your serving cups. Pat them thoroughly dry with paper towels to prevent water from causing the chocolate to seize later.
2. Toast Kataifi
Cut the kataifi into 1 inch pieces unless you are buying already cut and dried version. Melt butter over low heat in a medium pan, then add the kataifi. Stir constantly (this is important!) to evenly coat and toast the kataifi until it becomes golden brown and has a nutty aroma, about 10 minutes. If required, drain any excess butter on paper towels.
Tip: Don’t want to toast the kataifi yourself? You can buy pre-toasted kataifi from Amazon for a shortcut and consistent results. This way, you save time and effort while keeping that amazing crunch.
3. Make Pistachio Cream
Mix pistachio cream, tahini, and monk fruit sweetener together until creamy.
4. Combine Kataifi and Pistachio Cream
Carefully fold the toasted kataifi into the pistachio cream, making sure each piece is well coated without losing the crunch.
5. Melt the Chocolate
Break the chocolate into chunks. Melt it slowly, either using a double boiler or microwave with short bursts, stirring frequently until smooth and glossy. Choose dark, milk, or even white chocolate, depending on your personal taste and preferred sweetness.
6. Assemble the Cups
In your serving glasses, layer strawberries, the pistachio-kataifi mix, and drizzle melted chocolate over each layer. Repeat the layering as needed and finish with a sprinkle of chopped pistachios for freshness and crunch.
7. Serve Immediately
Enjoy these immediately to experience the contrast of warm, buttery kataifi and fresh fruit. I don’t recommend chilling the dessert as the chocolate may become very hard in the fridge.
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Dubai Chocolate Strawberries in a Cup
Equipment
Ingredients
Pistachio Kataifi Layer
- 1 cup of kataifi pastry
- 1 tablespoon unsalted butter
- 1/2 cup natural pistachio butter
- 2 tablespoons tahini
- 2 tablespoons monk fruit sweetener or raw sugar
- 2 tablespoons crushed pistachios opitonal for topping
Strawberries & Chocolate Layer
- 10 fresh large strawberries chopped and dried
- 1/2 cup dark chocolate or sugar-free chocolate chips or pieces of cooking chocolate
Instructions
- Wash, chop, and pat dry strawberries thoroughly with a paper towel so they don’t release moisture when layered.
- Gently melt butter in a skillet over low heat. Add the kataifi pastry, breaking it apart with your hands. Toast, stirring constantly, until kataifi is golden and crisp, about 5 minutes. Spoon onto a paper towel to drain excess butter and let cool.
- In a medium bowl, mix natural pistachio butter with tahini and monk fruit sweetener (or sugar) until smooth and creamy.
- Combine toasted kataifi gently with the sweetened pistachio butter mixture to form the kataifi layer base. Set aside.
- Melt chocolate in a microwave-safe bowl in 20-second increments, stirring each time, until smooth.
- To assemble: Start by layering chopped strawberries in the base of 4 small glasses or dessert cups. Add a layer of the pistachio-kataifi mixture, then pour over melted chocolate. Repeat the layers if your glass size allows, finishing with a drizzle of chocolate on top.
- Sprinkle crushed pistachios over the top layer for crunch and color.
- Serve immediately for crispy texture, or chill briefly (15–30 minutes) to set the layers if preferred.
Notes
Nutrition
Just to satisfy your sweet tooth, this easy recipe will quickly become a go-to favorite.
If you want to try more similar indulgent desserts, check out my Dubai Chocolate Cottage Cheese Mousse for a creamy, high protein twist on Dubai chocolate.
Enjoy Your Dubai Chocolate Strawberrie Cups!
This recipe brings all the magic of that viral Dubai chocolate strawberry dessert right into your kitchen. With the perfect crunch from toasted kataifi, the creamy nutty pistachio layer, juicy fresh strawberries, and luscious melted chocolate drizzle, you’ve got a layered dessert that’s as stunning as it is delicious.
Whether you’re making it for a special occasion, a cozy night in, or just to satisfy your sweet tooth, these cups are easy to prepare and guaranteed to impress.
If you loved this recipe, don’t forget to save it for later or pin it to your favorite Pinterest board. That way, it’s easy to find whenever you’re craving a show-stopping dessert with a Middle Eastern twist!
Happy cooking and happy pinning!
