I have been drooling over a Dubai Chocolate Date Bark recipe since Yumna Jawad of Feel Good Foodie posted it on her social media accounts in March 2025.
There was just one problem when I went to make it…
There is no recipe!
Yumna certainly offers enough to piece her Dubai Chocolate Date Bark recipe together: her blog includes a Snickers-like chocolate peanut butter date bark recipe, as well as one for pistachio cream.
However, if you want to create these specific rectangles of balanced perfection, you need to scroll just a little farther right here.
Update
Whether you buy it or make it, pistachio cream is expensive. I revisited this recipe using no-stir natural peanut butter mixed into the kataifi, and chopped roasted peanuts on top – delicious! And all the more so because it’s economical.
Vegan Dubai Chocolate Date Bark
Description
I habitually offer gram measurements, but this recipe doesn't actually demand such precision.
makes 24 pieces
Ingredients
Instructions
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If desired, make pistachio cream.
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Line a baking sheet with a silicone mat or parchment. Make freezer space for this setup, then set aside.
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Chop or crush pistachios. Set aside.
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Butterfly and pit dates flattening them with fingers as much as possible. Arrange in a rectangle inside-up on prepared baking sheet.
Small gaps are OK, but large holes should be avoided. Interlock dates as best you can without being too particular. -
Layer another mat or more parchment atop dates. With a rolling pin or smooth-bottomed glass, firmly press into an even layer. Set aside.
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Heat oil in a med skillet over med heat. Add kataifi, then stir continuously about 5-7 min, until fragrant and beginning to brown. Remove from heat but continue stirring about 1-2 min, until sizzling stops.
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Add pistachio cream to skillet. Stir until uniformly mixed with kataifi, then evenly spread over dates. Set aside.
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In a glass bowl, microwave chocolate for 1 min. Stir. Continue microwaving in 15- to 30-sec intervals, stirring well between each, until completely melted.
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Pour and gently spread chocolate all over kataifi mixture. Sprinkle with pistachios (from Step 3), then freeze about 30 min.
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Cut into 24 pieces and enjoy! Refrigerate leftovers in an airtight container between pieces of wax paper or parchment.
Note
Read why I recommend Guittard & Co. Semisweet Chocolate Chips (though Trader Joe's and Good & Gather Signature are delicious too)!
And be sure to checkout other vegan recipes by Yumna Jawad of Feel Good Foodie.
UPDATE: I revisited this recipe using no-stir natural peanut butter mixed into the kataifi, and chopped roasted peanuts on top - delicious.
