If you’re a chocolate lover who adores global flavors and cruelty-free treats, this Vegan Dubai Chocolate Recipe will absolutely delight you.
Inspired by the opulent desserts of Dubai, this chocolate is infused with subtle Middle Eastern notes like cardamom and rose, offering a truly unique twist on a classic favorite.
Whether you’re seeking an indulgent snack, a show-stopping gift, or a special end to a meal, you’ll find that this chocolate is both easy to make and endlessly customizable. Plus, with plant-based ingredients and natural sweeteners, you can enjoy every decadent bite guilt-free.
Dubai is famous for its luxurious sweets, often blending flavors from across the Middle East. This recipe pays homage to those traditions while keeping things 100% vegan.
Rich, dark chocolate blends with hints of spice and floral essence, reminiscent of desserts found in the city’s bustling souks and chic patisseries. No need for complicated techniques—just simple steps, accessible ingredients, and a little creativity.
Let’s explore how you can bring a taste of Dubai right into your own kitchen!
Why You’ll Love This Recipe
- Exotic Flavors: This isn’t your average vegan chocolate! The combination of cardamom, rose water, and pistachios adds a Middle Eastern flair that’s truly special.
- Plant-Based Goodness: Completely free of dairy and animal products, this chocolate is perfect for vegans and anyone seeking healthier dessert options.
- Easy & Quick: With minimal equipment and simple steps, you can whip up a batch in under 30 minutes (plus chill time).
- Customizable: Swap out spices, nuts, or sweeteners to make this chocolate uniquely yours.
- Perfect for Gifting: Wrapped in decorative paper, these chocolates make thoughtful, elegant gifts for friends and family.
- Rich in Antioxidants: Dark chocolate, nuts, and cardamom all boast impressive health benefits, making this an indulgence you can feel good about.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Cocoa butter | 1/2 cup (100g) | Food-grade, finely chopped |
| Cocoa powder | 1/2 cup (50g) | Unsweetened, Dutch-processed for smoother flavor |
| Coconut sugar | 1/3 cup (40g) | Or use maple sugar for a milder taste |
| Coconut cream | 2 tbsp | Full-fat, for creaminess |
| Cardamom powder | 1/2 tsp | Freshly ground preferred |
| Rose water | 1 tsp | Food-grade, not extract |
| Pistachios | 1/4 cup (30g) | Unsalted, shelled and roughly chopped |
| Sea salt | 1/8 tsp | Optional, for balance |
| Dried edible rose petals | 1 tbsp | Optional, for garnish |
Equipment
- Double boiler or heatproof bowl and saucepan
- Silicone spatula
- Chocolate molds or parchment-lined loaf pan
- Mixing bowls
- Measuring cups and spoons
- Sharp knife
- Refrigerator or freezer
- Cutting board
Instructions
- Prepare your ingredients and equipment.Chop the cocoa butter into small, even pieces to ensure it melts smoothly. Roughly chop the pistachios and set aside.
Line your chocolate molds or a loaf pan with parchment paper if needed.
- Melt the cocoa butter.Set up a double boiler by placing a heatproof bowl over a saucepan of simmering water (do not let the bowl touch the water). Add the chopped cocoa butter and stir gently with a silicone spatula until completely melted and glossy.
- Add cocoa powder and sweetener.Remove the bowl from heat. Sift in the cocoa powder and coconut sugar, stirring constantly to prevent lumps.
Mix until completely smooth and well incorporated.
- Incorporate coconut cream and flavorings.Add the coconut cream, cardamom powder, rose water, and sea salt (if using). Continue stirring until you have a silky, homogenous mixture.
Taste and adjust sweetness or spice if desired.
- Add pistachios and optional garnishes.Fold in most of the chopped pistachios, reserving a tablespoon for topping. If using, gently stir in half the rose petals.
- Transfer to molds.Pour the chocolate mixture into your prepared molds or pan. Tap gently to remove air bubbles.
Sprinkle reserved pistachios and remaining rose petals evenly on top for a beautiful finish.
- Chill until set.Place the molds or pan in the refrigerator for at least 2 hours (or freezer for 45 minutes) until the chocolate is fully set and firm to the touch.
- Unmold and serve.Carefully remove the chocolates from their molds or slice into bars or squares if using a loaf pan. Store in an airtight container in the fridge for up to 2 weeks.
Tips & Variations
“The secret to ultra-smooth vegan chocolate is stirring gently and consistently while melting and mixing ingredients. Don’t rush the process!”
- Swap Nuts: Use almonds, cashews, or walnuts in place of pistachios for a different flavor and crunch.
- Change Spices: Try adding a touch of cinnamon or orange zest for a new twist.
- Make it Sugar-Free: Replace coconut sugar with a powdered erythritol or stevia blend for a lower-sugar option.
- Extra Creamy: Add an extra tablespoon of coconut cream for a truffle-like texture.
- Chocolate Bark: Pour the mixture onto a lined baking sheet and spread thin for a bark-style chocolate. Add dried fruits or seeds for extra flair.
- Decorative Touch: Drizzle with melted vegan white chocolate or sprinkle with gold leaf for a truly Dubai-inspired presentation.
- Love nuts? Check out our Almond Cashew Clusters Recipe for another nutty vegan delight!
Nutrition Facts
Below is an approximate nutrition analysis per serving (assuming recipe serves 10):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 140 |
| Fat | 10g |
| Saturated Fat | 6g |
| Carbohydrates | 12g |
| Sugar | 7g |
| Protein | 2g |
| Fiber | 3g |
| Sodium | 30mg |
Note: Nutrition will vary based on the size of your chocolate pieces and any ingredient substitutions.
Serving Suggestions
- With Coffee or Tea: Enjoy a square with a cup of strong Arabic coffee or mint tea for an authentic Middle Eastern experience.
- As a Dessert Platter: Arrange alongside dates, dried apricots, and fresh berries for an elegant dessert board.
- Gift Boxes: Place chocolates in decorative boxes or cellophane bags tied with ribbon for a beautiful edible gift.
- On Vegan Charcuterie Boards: Pair with dried fruit, vegan cheeses, and nuts for a trendy snack tray.
- Crumbled on Oatmeal: Add chopped pieces to hot oatmeal or vegan granola for a luxurious breakfast.
- Treat Yourself: Enjoy a piece after a savory meal, such as our Alloco Recipe or All American Chili Recipe Cooking Light.
Conclusion
Bringing the flavors of Dubai into your home kitchen has never been easier—or more delicious—than with this Vegan Dubai Chocolate Recipe. The blend of rich cocoa, warming cardamom, fragrant rose water, and crunchy pistachios creates a truly memorable treat that’s both indulgent and wholesome.
It’s proof that vegan desserts don’t have to be boring or complicated! With just a few simple steps and some quality ingredients, you can create chocolates that rival those found in the finest patisseries of the Middle East.
Whether you’re treating yourself, impressing guests, or crafting a thoughtful homemade gift, this chocolate brings a touch of luxury and adventure to any occasion. Remember, the beauty of homemade chocolate lies in its flexibility—feel free to experiment with flavors and textures to make it your own.
Be sure to explore more vegan recipes across our site, like our Almond Cashew Clusters or Air Fryer Granola. Happy chocolate-making, and may every bite transport you to a world of flavor and delight!
📖 Recipe Card: Vegan Dubai Chocolate
Description: This rich and silky vegan chocolate is inspired by Dubai’s love for luxurious flavors. Dates and cardamom give it a Middle Eastern twist for a decadent treat.
Prep Time: PT15M |
Cook Time: PT5M |
Total Time: PT20M
Servings: 8 pieces
Ingredients
- 1 cup medjool dates, pitted
- 1/2 cup raw cacao powder
- 1/4 cup coconut oil, melted
- 1/4 cup almond butter
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
- 2 tablespoons pistachios, chopped (for topping)
Instructions
- Line a small loaf pan with parchment paper.
- Blend dates in a food processor until smooth.
- Add cacao powder, coconut oil, almond butter, cardamom, vanilla, and salt.
- Blend until creamy and well combined.
- Spread the mixture evenly in the prepared pan.
- Sprinkle chopped pistachios on top and gently press down.
- Refrigerate for at least 1 hour until firm.
- Cut into pieces and serve chilled.
Nutrition: Calories: 140 | Protein: 2g | Fat: 8g | Carbs: 17g
