Dubai Chocolate Strawberries with Pistachio Spread Recipe
A delightful fusion of luxurious flavors, Dubai Chocolate Strawberries combine the richness of homemade pistachio spread with smooth dark chocolate and fresh strawberries. This recipe features a creamy pistachio spread enhanced with white chocolate and matcha for a subtle green hue, shredded coconut with tahini for a nutty depth, and fresh strawberries dipped in silky dark chocolate, offering a perfect balance of sweetness, texture, and indulgence.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 10 strawberries
- Category: Dessert
- Method: No-Cook
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Pistachio Spread
- 2 cups raw pistachios (250g)
- 1/2 tsp salt
- 50 g white chocolate, melted (optional, recommended for extra creaminess)
- 1/2 tsp matcha powder (optional, for extra green colour)
Dipping Mixture
- 2 tbsp butter or coconut oil (optional)
- 1 1/2 cup shredded coconut (150g)
- 1 tbsp tahini
Chocolate Coating
- 1 cup dark chocolate chips, melted (200g)
- 1 tsp coconut oil
Fruit
- 10 fresh strawberries
Instructions
- Make the Pistachio Spread: Start by blending the raw pistachios with salt in a food processor until they form a smooth paste. Slowly add the melted white chocolate and matcha powder if using, and continue to blend until creamy and well combined. Set aside.
- Prepare the Coconut Mixture: In a bowl, combine the shredded coconut, tahini, and butter or coconut oil if using. Mix thoroughly to ensure all ingredients are well incorporated, forming a sticky, textured mixture.
- Dip the Strawberries: Take each strawberry and dip it into the pistachio spread first, evenly coating the fruit. Next, roll or dip the coated strawberry into the coconut mixture, ensuring it clings well.
- Melt the Chocolate: In a small saucepan or microwave, melt the dark chocolate chips along with the coconut oil until smooth and glossy. Stir to combine well.
- Coat the Strawberries with Chocolate: Using a fork or dipping tool, dip the coconut-coated strawberries into the melted dark chocolate, covering them evenly. Place the coated strawberries on a parchment-lined tray.
- Set and Serve: Allow the chocolate to set at room temperature or place the strawberries in the refrigerator for 15-20 minutes until the chocolate hardens. Serve chilled or at room temperature for a luxurious treat.
Notes
- For a dairy-free version, use coconut oil and dairy-free white chocolate.
- Matcha powder is optional but adds vibrant color and subtle flavor.
- Ensure strawberries are dry before dipping for better coating adherence.
- Store coated strawberries in the refrigerator and consume within 2 days for freshness.
