Amy Lee shares healthier twist on viral Dubai chocolate trend

The viral Dubai chocolate craze is showing no signs of slowing down, but recreating the indulgent treat at home doesn’t have to cost a fortune.

Nutritionist and cookbook author Amy Lee joined Weekend Sunrise to share two healthier takes on the trend, including chocolate-dipped strawberries and a homemade Dubai chocolate bar.

Both recipes combine dark chocolate with a creamy pistachio filling, with Lee’s versions designed to be lower in sugar and cheaper than many packaged alternatives.

2 cups raw pistachios (or pumpkin seeds for nut-free)

50g white chocolate, melted (optional)

½ tsp matcha powder (optional)

2. Spread the pistachios onto a lined baking tray and roast for 10 minutes, until fragrant.

3. Transfer to a food processor and blend until smooth and creamy.

4. Add the salt, white chocolate and matcha (if using), and blend until combined.

1. Toast the shredded coconut in butter until lightly golden.

2. Mix the toasted coconut with the pistachio spread and tahini, then freeze for 10 minutes.

3. Melt the dark chocolate with the coconut oil.

4. Wrap the pistachio mixture around each strawberry, dip into the melted chocolate, and refrigerate until set.

Notes: you can also make it into a bar which is faster and easier.

¼ cup white chocolate, melted (optional)

½ tsp matcha powder (optional)

1. Preheat the oven to 160°C and roast the pistachios for 6–10 minutes until fragrant.

2. Blend the pistachios until smooth and creamy, then add the salt, white chocolate and matcha (if using).

3. Heat the butter in a frying pan and toast the shredded coconut until golden.

4. Stir the toasted coconut, pistachio spread and tahini together, then spread onto a lined tray and freeze for 10 minutes.

5. Melt the dark chocolate with the coconut oil until smooth.

6. Pour half the chocolate into a lined loaf tin and freeze for 5 minutes.

7. Spread the pistachio mixture over the chocolate layer, then top with the remaining chocolate.

8. Refrigerate until firm, then slice and serve.