Dubai Chocolate Strawberries
Updated Jul 11, 2026
These Dubai chocolate strawberries are made in cups with fresh berries, melted chocolate, crispy kataifi, pistachio butter, and crushed pistachios.
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These Dubai Chocolate Strawberries were inspired by the viral Dubai chocolate bar that has been everywhere right now! Since the big craze of the bar on social media, there have been many iterations of the recipe that use pistachio cream with kataifi and melted chocolate. These Dubai Chocolate Strawberries have the same crispy texture, but the berries break up the sweetness and the cups are much easier to eat.
RECIPE TESTING NOTES
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this Dubai chocolate strawberries recipe.
I tested these cups with both pistachio butter and pistachio cream. Both worked well, but pistachio cream made the filling noticeably sweeter. I also layered one batch while the kataifi was still warm, and it softened pretty quickly. Letting it cool for 10 minutes kept it crisp.
I thought about making these closer to the viral chocolate bar, but the cups were just easier. I liked that every spoonful had strawberries, chocolate, and the crunchy pistachio filling all together. Soo good!
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Dubai Chocolate Strawberries Ingredients
- Strawberries: Use ripe but firm strawberries so they hold their shape in the cups. If they’re large, I cut them into quarters instead of halves. After washing them, I dry them really well since extra water can make the melted chocolate seize or collect at the bottom of the cup. You can also use raspberries or blackberries if you want something more tart.
- Kataifi: This is shredded pastry dough that is used in Middle Eastern desserts like my knafeh recipe. It comes in long strands, so chop it until it looks like vermicelli.
- Pistachio butter or pistachio cream: Either works here, but I prefer pistachio butter because it isn’t as sweet. You can also look for them in Middle Eastern grocery stores, Italian specialty shops, or on Amazon.
- Tahini: This is optional, but I add it because it balances the sweetness of the chocolate and the pistachio.
- Chocolate chips and coconut oil: You can use any chocolate you like. I like to use semi-sweet chocolate chips or a dark chocolate bar. You can leave the coconut oil out or add some butter or oil instead.
- Topping: I finish the cups with chopped or ground pistachios for extra crunch.
How to Make Dubai Chocolate Strawberries
These step-by-step photos show how the layers come together. You can find the full ingredient list and detailed instructions in the Dubai Chocolate Strawberries Recipe below.
1. Toast the Kataifi
Melt the butter in a large skillet, then stir in the chopped kataifi. I keep it moving around the pan until the strands are evenly browned and crisp, instead of leaving some pale and others too dark.
2. Add the Pistachio Filling
Once the kataifi is toasted, turn off the heat and stir in the pistachio butter and tahini. I mix until the shredded pastry is evenly coated, then leave it in the pan to cool.
3. Melt the Chocolate
Combine the chocolate chips and coconut oil in a microwave-safe bowl. Heat in short intervals, stirring between each one, until the mixture is completely smooth.
4. Start the Strawberry Layer
Arrange the first layer of halved strawberries at the bottom of each cup, then drizzle chocolate over them and into the gaps. The chocolate does not need to cover every berry completely.
5. Add Pistachio Kataifi Mixture
Spoon the cooled pistachio kataifi over the strawberries and chocolate. I spread it loosely instead of pressing it down so the texture stays crisp.
6. Finish the Dubai Chocolate Strawberries
Add another layer of strawberries, kataifi filling, and melted chocolate, then finish with ground pistachios. I serve the cups right away or chill them briefly so the chocolate firms up slightly.
Full Dubai Chocolate Strawberries
Dubai Chocolate Strawberries Recipe
Video
Ingredients
- 2 tablespoons unsalted butter
- 4 ounces kataifi shredded dough chopped
- 1 cup pistachio butter or pistachio cream
- 2 tablespoons tahini optional
- 1 cup chocolate chips
- 1 teaspoon coconut oil
- 1 ½ pounds strawberries halved
- Ground pistachios
Instructions
- Melt the butter in a large skillet over medium-high heat. Add the kataifi and cook, stirring constantly until browned and crispy, about 10 minutes. Turn off the heat and stir in the pistachio butter and tahini, allow to cool for 10 minutes in the pan.
- Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave at 30 second intervals. Stir the chocolate in between each 30 seconds until all the chocolate is melted.
- Add 8 strawberry halves each to the bottom of 4 clear 12-ounce cups, followed by a drizzle of about 2 tablespoons of chocolate to fill the gaps between the strawberries.. Add about 3 tablespoons of the kataifi filling on top. Repeat another layer of the strawberry halves close to the top of the cup, followed by kataifi filling, melted chocolate drizzle and crushed pistachios.
- Enjoy immediately or place in the fridge for about 10 minutes to allow the chocolate to set.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add whipped cream. A small layer of homemade whipped cream makes the cups feel more like a trifle.
- Finish with flaky salt. A small pinch on top works well with the chocolate and pistachio.
Recipe Tips
- Keep the kataifi moving in the pan. The fine strands brown quickly, so constant stirring helps them toast evenly without burning.
- Use a piping bag for easier drizzling. And if you don’t have a piping bag, just use a zip-top bag and cut the corner with scissors.
- Make the kataifi filling ahead. I keep it in an airtight container at room temperature, then assemble the cups when I’m ready to serve.
- Don’t overfill the cups. Leave a little room at the top so the final chocolate drizzle and pistachios don’t spill over when you serve them.
Troubleshooting
Try stirring in 1 teaspoon of coconut oil at a time until it smooths out. If that doesn’t work, heat another batch.
If it’s just slightly overdone, try picking out the darker bits. But if the whole batch tastes bitter, it’s best to start over. Next time, stir constantly (you don’t want to walk away from the stove during the browning) and lower the heat slightly if it’s browning too fast.
The kataifi may not have been toasted long enough, or it may have been layered while still warm. Moisture from wet strawberries can also soften it, so I dry the berries thoroughly and assemble the cups shortly before serving.
Some pistachio butter is much thicker than others. I stir it thoroughly before measuring, then mix it into the kataifi while the pan is still slightly warm so it coats the strands more easily.
Comments
The best desert I have ever had! Had as a birthday treat and ended up having it for breakfast!
Haha love that!! So glad you enjoyed it, Matilda. Happy birthday!!
Does the chocolate get hard when refrigerated? If so, how to serve it? I’m planning to make it ahead. How do I make the chocolate more smooth and drippy. I’m worried it will get hard and guests won’t be able to eat with spoon. Thx
Great question! I recommend prepping the kataifi filling and strawberries ahead of time and then melting the chocolate and assembling the cups when you’re ready to serve them. Hope that helps!
Very delicious, definitely will be making again.
Thank you!! So happy you liked it!
I can’t wait to try this recipe! Thank you for sharing it! How long will this keep if refrigerated?
Yay, I hope you like it!! If you cover it with plastic wrap and set it in the fridge, it will last for up to 5 days. The strawberries may start to soften after 2 days but will still taste great. Enjoy!
Will the chocolate harden in fridge if made ahead?
Yes, but it’s delicious that way!
This recipe is spot on! It looks so fancy yet so easy to make and turns out delicious!!! It is also kid friendly!
Yay, so glad you and your kids loved it!! Thanks so much!
😍🤩
So glad you liked it, Tasneem!