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Close-up of a bitten Dubai Chocolate Truffle revealing the creamy green pistachio and crunchy kataifi filling, topped with chopped pistachios.
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Dubai Chocolate Truffles (Pistachio & Kataifi)

These Dubai-inspired chocolate truffles feature a creamy pistachio and tahini filling, mixed with crisp kataifi pastry, and are coated in silky melted chocolate. They are easy to make at home, freeze well, and taste like a gourmet treat.
Course Dessert, Snack
Cuisine Arab, International, Middle Eastern
Keyword chocolate, creamy, no-bake, pistachio
Prep Time 25 minutes
Chill Time 1 hour
Total Time 1 hour 25 minutes
Servings 20 people
Calories 227kcal
Author Jillian Wade
Cost $12.11

Equipment

  • food processor Essential for breaking down the pistachios into a fine, creamy paste.
  • skillet For toasting the kataifi pastry to golden perfection.
  • Microwave-safe bowls For melting the white chocolate binder and the dark chocolate coating.
  • Cookie Scoop (1 Tablespoon)  Ensures all your truffles are uniform in size.
  • Dipping Tools A fork or a chocolate dipping tool works best here.
  • parchment paper Prevents the truffles from sticking while they freeze and set.

Ingredients

Kataifi Crunch:

  • 1 cup kataifi pastry or substitute shredded wheat
  • 1 tbsp unsalted butter
  • 2 tsp granulated sugar
  • Pinch of salt

Pistachio Filling:

  • 1 cup shelled pistachios
  • 3 tbsp powdered sugar
  • 1 tbsp tahini
  • ½ tsp vanilla extract
  • Pinch of salt
  • 2-3 tbsp coconut oil
  • 2-3 tbsp melted white chocolate chips

Chocolate Coating:

  • 2 cups semisweet chocolate chips
  • 1-2 tbsp coconut oil

Garnishes (Optional):

  • 1 tbsp chopped pistachios
  • 1 tbsp toasted kataifi crumbs
US Customary - Metric

Instructions

Make the Kataifi Crunch

  • Break or chop the kataifi pastry into short pieces (about ½ inch long).
  • Melt the butter in a skillet over medium heat. Add the chopped Kataifi, granulated sugar, and a pinch of salt.
  • Cook the mixture, stirring constantly, for 3 to 4 minutes. You want it to be lightly golden, crisp, and fragrant.
  • Remove from the heat immediately and spread it out on a plate to cool. Important: The crunch must be completely cool before mixing it into the filling.

Make the Pistachio Filling

  • In a food processor, combine the shelled pistachios, powdered sugar, tahini, vanilla extract, and salt. Blend until the nuts are finely ground.
  • Add 2 tablespoons of the coconut oil. Process until the mixture is thick and creamy. If it seems too dry or crumbly, add the remaining tablespoon of oil.
  • Add the melted white chocolate chips and pulse to combine.
  • Transfer the mixture to a bowl. Stir in 1 cup of the cooled kataifi crunch by hand. (Save a little crunch for garnishing later if you like.)
  • Place the bowl in the refrigerator for 10 minutes. This firms up the mixture slightly, so it is easier to scoop.

Shape the Truffles

  • Using a tablespoon or small cookie scoop, portion out the pistachio mixture.
  • Roll the mixture between your palms into smooth balls. Place them on a baking sheet lined with parchment paper.
  • Place the tray in the freezer for 15–20 minutes. The balls need to be firm enough to hold their shape during dipping.

Dip & Set

  • In a microwave-safe bowl, combine semisweet chocolate chips with coconut oil. Microwave in 20-second bursts, stirring well after each burst, until the chocolate is completely smooth and glossy.
  • Remove the truffles from the freezer. Using a fork, drop one truffle into the chocolate. Roll it to coat, then lift it out with the fork. Tap the fork gently against the side of the bowl to let excess chocolate drip off.
  • Place the dipped truffle back on the parchment paper. While the chocolate is still wet, sprinkle with crushed pistachios or extra kataifi crumbs.
  • Once all truffles are dipped, refrigerate them for 30 minutes or until the coating is hard and shiny. Serve chilled or at room temperature!

Notes

Store in Refrigerator: Store in an airtight container for up to 1 week.
Store in Freezer: These freeze beautifully for up to 2 months. Thaw in the fridge before eating.

Nutrition

Serving: 1truffle | Calories: 227kcal | Carbohydrates: 21g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 30mg | Potassium: 176mg | Fiber: 2g | Sugar: 10g | Vitamin A: 45IU | Vitamin C: 0.2mg | Calcium: 22mg | Iron: 1mg