Dubai Chocolate Dates (Gluten-Free)

From chocolate-covered dates to Dubai chocolate

My love for dates filled with nuts and covered in chocolate dates way back (pun intended!) to when I lived in Dubai, from 2008 to 2015. One of my favorite sweet treats was a date filled with a peeled, toasted almond and coated in dark chocolate. I didn’t know much about nutrition, sugar, or calories back then, and I would eat them like grapes. They were a healthier choice than many conventional desserts, but those generous portions still added up to plenty of natural sugar and calories, haha.

Years later, when Dubai chocolate became famous, I was curious about the combination of pistachio filling, crisp kataifi, and chocolate. I read the ingredients and tasted the original, but couldn’t get past one bite because it was so intensely sweet. I wanted to make a version with wholesome ingredients that suited my taste, while keeping the pistachio flavor and contrasting textures.

The opportunity came when I discovered a full bag of pistachios in my freezer and finally put my food processor to work making pistachio butter. Once I had it, a little Dubai chocolate-inspired treat seemed like the natural next step.

This version is much healthier than the original I tried, but that doesn’t mean it’s something to eat without limits. Dates are naturally sweet, and pistachios and chocolate make this a rich treat. The good news is that it’s also very satisfying — for me, one is enough.

A gluten-free alternative to kataifi

Finding a gluten-free replacement for kataifi was the part I initially struggled with. Kataifi is a pastry made from fine, noodle-like strands of wheat dough, used in many Middle Eastern desserts. I occasionally enjoyed those desserts while living in Dubai, so I knew the flavor and texture I was trying to recreate.

Toasted shredded coconut turned out to work beautifully. Its gentle natural sweetness, toasted flavor, and crisp texture bring some of the same qualities to the pistachio filling, without the wheat.

Using dates made the combination feel even more fitting, given their place in Middle Eastern food culture — and my own memories of enjoying chocolate-covered dates in Dubai.

Ingredients overview

Dates: I use Medjool dates because they are generous in size, easy to fill, and have a soft, caramel-like texture. Other varieties work too, as long as you can open and fill them. We don’t find quite the same variety here in Europe as in the Middle East, so use what is available to you. Size, texture, and sweetness vary, which will slightly change the finished treat.

Pure pistachio butter: Choose butter made from 100% pistachios, rather than a sweetened pistachio cream. I make mine at home, but you can also buy it in stores or online. Store-bought versions are often smoother, and those made with pistachios whose brown skins have been removed can have a brighter green color. You can adjust the filling to your preferred taste and texture, but keep it firm enough to stay inside the dates when you dip them in chocolate.

Shredded coconut: Toasting brings out the coconut’s flavor and gives it the crisp texture that makes this filling work. Most goes into the pistachio butter, with a little reserved for decorating the chocolate coating.

Dark chocolate: I use chocolate with more than 85% cacao and a short ingredient list: cacao ingredients, vanilla, and a little sugar. Its intensity balances the sweetness of the dates. There is a small amount of added sugar from the chocolate, but no sugar or sweetener is added to the filling.

Coconut oil: A small amount is stirred into the melted chocolate for a glossier finish.

Ground pistachios: These add color and texture to the topping. You can also mix a little into the filling if you prefer more texture.

Vanilla and sea salt: Vanilla rounds out the pistachio flavor, while sea salt brings everything together and balances the dates’ sweetness. I also like a few sea salt flakes inside each date for that sweet-and-salty combination.

How to make gluten-free Dubai chocolate dates

Toast the coconut and prepare the dates

Toast the shredded coconut in a dry skillet over medium heat until golden and fragrant. Reserve a little for the topping. Cut a slit along one side of each date, remove the pit, and gently open it without separating the two halves. If you enjoy a little extra salt with your chocolate, sprinkle a few sea salt flakes inside.

Mix the pistachio filling & fill the dates

Combine the pistachio butter with the toasted coconut. If your butter is unseasoned, add a little vanilla and sea salt, then taste and adjust. For more texture, mix in a little ground pistachio. The filling should be firm enough to stay in place when the dates are dipped into the chocolate.

Spoon about 1 teaspoon of filling into each date. Larger dates may need more, so you can prepare a little extra pistachio butter and coconut mixture if necessary. Line a plate or shallow container with parchment paper, making sure it fits in your freezer.

Melt the chocolate

Melt the dark chocolate over low heat in a small saucepan, then stir in the coconut oil. A small, narrow pan makes dipping easier. Let the chocolate cool slightly until it is still liquid but no longer too warm.

You can also melt 200 g instead of 150 g to give yourself more chocolate for dipping. Any leftovers can become pistachio bark: pour the chocolate into a rectangular container lined with parchment paper, sprinkle with ground pistachios and sea salt, and let it set. Leftover melted chocolate can also be used to make hot chocolate.

Dip, decorate, and freeze

Dip each filled date into the melted chocolate and place it on the prepared plate. Immediately sprinkle with ground pistachios and the reserved toasted coconut, before the coating sets.

Once all the dates are coated, place the plate in the freezer until the chocolate has set.

Storage and serving

Transfer the dates to a container and store in the freezer for months. I like to place them in mini paper muffin cups for easier handling.

Enjoy straight from the freezer for a firm but still biteable texture, or let them soften at room temperature for about 10 minutes. You can also take them with you as a sweet treat, although the chocolate may soften at room temperature.

More no-bake desserts made with dates

For more healthy and delicious no-bake sweet treats, check out these chocolate covered dates with tahini and walnuts or this peanut-free date bark.

These healthy Snickers bars are made with a soft almond flour base, a rich sugar-free date caramel, crunchy roasted nuts, and a thin coating of dark chocolate.

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