Vegan Keto Dubai Chocolate (sugar-free, dairy-free, gluten-free)

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If your social media algorithm is like mine, you’ve been flooded with posts about Dubai chocolate over the previous few months. First, it was simply individuals making an attempt out bars they’ve bought, then it was individuals recreating the recipe on their very own. That was at months in the past, and I ought to have been engaged on a recipe for it then, however I used to be tremendous busy engaged on my latest cookbook and missed the boat. Now that my cookbook is finished and launched, although, I’m again in recipe improvement mode and the very first thing on the docket was this vegan keto model of Dubai chocolate, which simply occurs to be sugar-free, dairy-free and gluten-free!

What is Dubai Chocolate?

Dubai Chocolate is a viral Middle Eastern-inspired deal with that mixes crispy, caramelized layers with wealthy, velvety chocolate for an irresistible distinction of textures. Traditionally, it contains a crunchy base constituted of knafeh (shredded phyllo dough) or vermicelli, which is toasted with butter and sweetened condensed milk to create a golden, crispy layer. This is then coated in clean milk or darkish chocolate, leading to a decadent, melt-in-your-mouth dessert with a satisfying crunch.

A couple of bits of this recipe make it incompatible with vegan keto diets – specifically the knafeh and the sugary pistachio filling. I labored across the additional carbs within the pistachio filling by merely making my very own pistachio butter and utilizing a minimal quantity of stevia as a sweetener, however the knafeh was a harder proposition. How are you able to obtain a buttery, toasted crispy inside with out gluten, butter or sugar? The answer to this was all too simple and got here to me after I was making granola sooner or later: toasted coconut flakes could be an ideal keto substitute for the knafeh within the pistachio filling.

Toasted coconut is tremendous low in carbs, naturally buttery tasting, crunchy and toasted. In this low carb, dairy-free Dubai chocolate variation, the toasted coconut is unimaginable. Most of the time in recipes, I’ll present alternate options to sure substances, however sadly the toasted coconut doesn’t actually have a substitute possibility.

What Are the Ingredients for Vegan Keto Dubai Chocolate

In the curiosity of conserving this recipe simple to make, I attempted to scale back the recipe all the way down to its core elements. There’s the chocolate shell, the pistachio butter filling and the crispy knafeh substitute for crunch. In the notes, I’ve included some methods to make these sugar-free, dairy-free sweets a bit fancier, however they’re completely not essential to benefit from the primary model of this scrumptious recipe!

The substances for vegan keto Dubai chocolate is as follows:

Sugar-free chocolate
Coconut oil
Pistachios
Toasted coconut
Stevia, or sweetener of selection
Vanilla extract

You also can optionally add…

Dairy-free white chocolate (optionally available, see notes under)
Tahini or cashew butter (optionally available, see notes under)

The sugar-free chocolate I use is by Guittard and it incorporates simply 1g of web carbohydrates per tablespoon serving, however no matter keto-friendly chocolate you employ ought to work simply high-quality. I additionally use this white chocolate from Evolved to make the shell of those look fancier, but it surely’s completely not needed if you wish to depart them plain. You also can make your own vegan keto white chocolate fairly simply (simply omit the chocolate cereal from that recipe)!

Notes on Making Vegan Keto Dubai Chocolate

Normally, I can present substitutions to make a recipe coconut-free, however sadly, the coconut oil and flakes are too integral to this recipe to interchange. You can depart them out fully and
I couldn’t discover any type of pistachio butter that wasn’t loaded with sugar, so I simply made my very own by mixing roasted pistachios with coconut oil, vanilla extract and stevia.
The mould I take advantage of to make these sweets all fairly is this silicone geometric heart moldhowever you possibly can use silicone muffin cupstoo.
The sugar-free chocolate I use is by Guittard and it incorporates simply 1g of web carbohydrates per tablespoon serving, however no matter keto-friendly chocolate you employ ought to work simply high-quality
I additionally use this white chocolate from Evolved to make the shell of those look fancier, but it surely’s completely not needed if you wish to depart them plain. You also can make your own vegan keto white chocolate fairly simply (simply omit the chocolate cereal from that recipe)!
If you need to make these fancier, you possibly can mix 2 tablespoons of tahini or cashew butter in with the pistachios to make a richer filling like a lot of the Dubai chocolate fillings on the market.
To calculate web carbs – subtract the grams of fiber from the overall grams of carbohydrates within the recipe. For this recipe, the calculation is: 14.2g complete carbs – 8.6g fiber for a complete of 5.6g of web carbs per serving.
While I attempt to supply correct diet info, variations of substances may have differing dietary values, so your calculations could range.

Vegan Keto Dubai Chocolate

Print Recipe

This sugar-free, dairy-free and gluten-free model of the viral Dubai chocolate recipe is certain to fulfill any craving!

Course Dessert

Cuisine uncooked vegan

Keyword dairy free, gluten free keto, gluten-free, gluten-free vegan, sugar free

Prep Time 20 minutes

Chill Time 1 hour

Servings 8 chocolate hearts

Calories 358

Author Liz

Ingredients

3.5 oz sugar-free chocolate (100g)
5 tbsp coconut oil divided
6 oz pistachios, roasted & salted (170g)
3.5 oz dried coconut
1 tsp vanilla extract
liquid stevia to style

Instructions

In the highest a part of a double boiler, or a small mixing bowl set over a pot of heated water, soften collectively the sugar-free chocolate and 1 tablespoon of the coconut oil.

3.5 oz sugar-free chocolate, 5 tbsp coconut oil
Distribute half the melted chocolate into the wells of the silicone chocolate mould and both swirl the molds or use a silicone pastry brush to verify the edges and backside of the mould are fully coated. Transfer the mould to the freezer to let the chocolate set.
While the chocolate is setting, make the pistachio butter by mixing the pistachios, remaining coconut oil, vanilla extract and stevia (or sweetener of selection) in a meals processor. Once clean, stir within the coconut flakes.

5 tbsp coconut oil, 6 oz pistachios, roasted & salted, 1 tsp vanilla extract, liquid stevia, 3.5 oz dried coconut
Once the chocolate has set within the molds, distribute the pistachio filling equally amongst the hearts and canopy with the remaining chocolate. Chill till set and revel in!

Notes

If you need to make the white chocolate swirls on high, like I did within the footage soften collectively 1 tablespoon of vegan white chocolate with 1/2 tbsp of coconut oil and drizzle it within the mould earlier than including within the chocolate in step 1. To calculate web carbs – subtract the grams of fiber from the overall grams of carbohydrates within the recipe. For this recipe, the calculation is: 14.2g complete carbs – 8.6g fiber for a complete of 5.6g of web carbs per serving.