Organic Dubai-Style Chocolate with Pistachio Kadayif
Lindt's Dubai chocolate contains sunflower oil (seed oil) in the kadayif and soy lecithin as emulsifiers. This DIY version eliminates these inflammatory oils, replacing sunflower oil with grass-fed butter and soy lecithin with organic sunflower lecithin, while using premium organic ingredients throughout.
Based on: DUBAI Style CHOCOLATE PISTACHIO & KADAYIF
· Makes approximately 24 pieces (equivalent to 3 commercial bars)
· Serving: 1 piece (about 25g)
Why This Recipe is Seed Oil Free
Commercial DUBAI Style CHOCOLATE PISTACHIO & KADAYIF from Lindt often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original DUBAI Style CHOCOLATE PISTACHIO & KADAYIF may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic raw cacao powder
120g (1 cup) · Terrasoul Superfoods Organic Raw Cacao Powder
Provides the rich chocolate base with superior antioxidants compared to processed cocoa
Organic cacao butter
180g (3/4 cup melted) · Terrasoul Superfoods Organic Cacao Butter
Creates smooth chocolate texture and provides healthy saturated fats
Organic coconut sugar
100g (1/2 cup) · Big Tree Farms Organic Coconut Palm Sugar
Natural sweetener with lower glycemic impact than refined sugar
Organic whole milk powder
60g (3/4 cup) · Organic Valley Organic Whole Milk Powder
Creates creamy milk chocolate flavor and smooth mouthfeel
Organic raw pistachios
150g (1.25 cups) · Food to Live Organic Raw Pistachios
Provides rich nutty flavor and healthy fats as the star filling ingredient
Organic wheat flour
80g (2/3 cup) · Bob's Red Mill Organic Unbleached White Flour
Forms the delicate kadayif pastry strands
Grass-fed butter
45g (3 tablespoons) · Kerrygold Grass-Fed Butter
Replaces inflammatory sunflower oil for frying kadayif, adds rich flavor
Organic sunflower lecithin
2g (1/2 teaspoon) · Now Foods Organic Sunflower Lecithin Powder
Enhances chocolate and nut flavors while balancing sweetness
Instructions
Step 1. Prepare the kadayif first. In a small bowl, whisk 80g organic wheat flour with 60ml filtered water and 1/4 teaspoon sea salt until smooth. Let batter rest 15 minutes to hydrate the flour fully. Heat a non-stick pan over medium-low heat and melt 15g grass-fed butter. Pour batter in thin streams while moving the pan in circular motions to create hair-thin strands. Cook 2-3 minutes until lightly golden and crispy. Remove and let cool completely on parchment paper.
Step 2. Toast the pistachios by spreading 150g raw pistachios on a baking sheet and roasting at 325°F (160°C) for 8-10 minutes until fragrant and lightly golden. Let cool completely, then roughly chop into chunky pieces, reserving some whole pistachios for decoration. The toasting develops deeper nutty flavors that complement the chocolate.
Step 3. Create the chocolate base by melting 180g organic cacao butter in a double boiler over simmering water, stirring until completely smooth and reaching 115°F (46°C). Remove from heat and whisk in 120g cacao powder gradually to prevent lumps. Add 100g coconut sugar and whisk vigorously for 3-4 minutes until fully dissolved and mixture is glossy.
Step 4. Incorporate the milk powder and emulsifier by sifting 60g organic milk powder to remove any lumps, then gradually whisking it into the chocolate mixture. Add 2g organic sunflower lecithin and whisk for 2 more minutes until completely smooth. The mixture should be glossy and coat the back of a spoon evenly.
Step 5. Prepare the pistachio-kadayif filling by breaking the cooled kadayif into small pieces (about 1cm long). In a mixing bowl, combine chopped pistachios, kadayif pieces, and remaining 30g melted grass-fed butter. Mix gently to coat all pieces evenly without breaking the delicate kadayif strands.
Step 6. Temper the chocolate by cooling the mixture to 84°F (29°C) while stirring constantly, then gently rewarming to 88°F (31°C). This creates stable crystals for a glossy finish and proper snap. Test by dipping a knife tip - it should set within 3 minutes with a shiny surface.
Step 7. Assemble the chocolates using silicone molds or by spreading half the tempered chocolate in a lined 8x8 inch pan. Add the pistachio-kadayif filling in an even layer, leaving 1/4 inch borders. Top with remaining chocolate, spreading evenly and tapping to remove air bubbles. Decorate with reserved whole pistachios pressed gently into the surface.
Step 8. Set and finish by refrigerating for 45-60 minutes until completely firm. Remove from molds or cut into 24 squares if using a pan. Store in an airtight container in the refrigerator for up to 3 weeks, or at cool room temperature (below 70°F) for up to 1 week. Serve at room temperature for best flavor and texture.
Storage
Store in airtight container in refrigerator for up to 3 weeks. Bring to room temperature 15-20 minutes before serving for optimal texture. Avoid temperature fluctuations which can cause bloom.
Cost Comparison
Cost per serving (homemade)$0.36
Cost per serving (store-bought)$2.50
Savings86%
Significant upfront investment in quality ingredients, but the per-serving cost is dramatically lower. Bulk organic ingredients provide excellent value for multiple batches.