Gluten Free Dubai Style Chocolate Bar - Coeliac Sanctuary

https://www.coeliacsanctuary.co.uk/recipe/gluten-free-dubai-style-chocolate-bar

Posted On: 25th April 2025

Are you wanting to try the viral Dubai chocolate but a version that’s completely gluten free? This Dubai inspired chocolate bar recipe is a dreamy fusion of Middle Eastern indulgence and coeliac friendly ingredients. Traditionally made with kataifi pastry, I've swapped it for gluten free vermicelli rice noodles which offer the same delightful crunch without the gluten. Fairly easy to make and irresistibly chocolatey with a crunchy yet creamy filling, it’s a must-try for chocolate lovers - not 100% the same as the traditional bar but as close of an alternative I can make gluten free! If you need dairy free, you could switch to a dairy free chocolate and butter too.

Ingredients

50g vermicelli rice noodles
20g butter
110g pistachio crème
1tsp tahini
175g dark chocolate

Preparation Time: 10 Mins
Cooking Time: 1.5 Hours

This recipe contains

Dairy, Sesame, Tree Nuts

Method

1. Lightly break up the vermicelli rice noodles into a frying pan and fry over a low heat, they will get more brittle as they toast and break up further, keep breaking as you want them in small shards. They fry almost like desiccated coconut and take on that brown colour, keep frying until you get a lightly toasted colour then add in the butter and keep frying until nice and golden and it is all broke down into smaller shards.

2. Remove from the heat and pour into a mixing bowl, mix in the pistachio crème and tahini paste, beat together well and then let chill to firm up.

3. Break half the chocolate up in a microwave proof bowl, melt in 30 second blasts until all melted. Spread into the the bottom of silicone chocolate moulds (I used these ones off amazon with a 4.5"x0.8" cavity, for this size I would recommend each bar serves 2), I used long finger ones but you could do a small slab and do a thinner filling, or even use smaller fingers for a more "one sitting" size treat.

4. Put the chocolate in the fridge for at least 45 mins to fully set (or 10 mins in the freezer if you want it done quicker) then load some of your pistachio crème filling down the middle, make sure to leave a small gap down the sides for chocolate to seep down into and make it into a full chocolate bar.

5. Melt the rest of the chocolate as you did in step 3 and gently spoon over the pistachio, tap it so it seeps down the sides, make sure the pistachio is all covered. Place in the fridge for at least to hour to fully set, longer if you can.

6. Gently peel the mould from off the chocolate bar and enjoy!

This recipe makes 8 servings (half a bar)
Nutritional info per half large bar