▷ Viral Dubai Choc Bar with a Gluten-Free Twist

Gluten-Free » Viral Dubai Choc Bar with a Gluten-Free Twist

Discover the Viral Dubai Choc Bar, a delicious treat with a gluten-free twist that’s taking the dessert world by storm!

Indulge in a Deliciously Unique Treat That Everyone Can Enjoy!

If you’re looking to recreate a trending chocolate bar sensation, this easy kataifi recipe is a fantastic option. Kataifi, made from shredded phyllo dough, serves as a delightful filling that can be combined with other crunchy elements like puffed quinoa or even toasted pistachios. The recipe offers a unique twist by blending the kataifi with homemade pistachio butter, adding a rich layer of flavor. The process begins with preparing colorful chocolate molds, where melted white chocolate forms the base before layering in the dark chocolate and filling.

The preparation of gluten-free kataifi involves blending white rice flour and tapioca starch with water to achieve a smooth consistency. Once cooked, the kataifi curls beautifully, providing an inviting texture that pairs well with chocolate. With the chocolate filled and sealed, the bars are chilled until set, resulting in a delightful treat reminiscent of an adult pistachio Reese’s peanut butter cup. This recipe not only satisfies chocolate cravings but also accommodates various dietary restrictions, making it a versatile addition to any dessert repertoire.

Indulge in the Decadence: A Gluten-Free Delight that Redefines Sweetness!

We are making a gluten-free version of the viral duai chocolate bar you’ve probably already seen it and thought hey I can’t eat this it’s full of gluten where do I find glutenfree filo dough so we’re going to make our own and we’re going to have a couple other options too in case you don’t want to make your own but this was actually pretty easy and.

Kind of fun so we’re going to start by making our pistachio butter from scratch you don’t have to do this you can go out and buy pistachio cream or pistachio butter but we had pistachios so we’re going to put them on a tray and we’re going to put them in the oven for a little bit the oven toast them gives it a nice flavor and also helps release the.

Oils which helps make the butter and we’re going to get some white chocolate and we’re going to melt it this is going to be a fun swirly decoration in our molds you can skip this step if you want sidebar people keep asking what happened to our white chocolate or why is it so dark this is the white chocolate vegan vegan white chocolate that we make at.

Our Bakery and sell at our store we make it with cocoa butter coconut milk powder and coconut sugar and it’s the coconut sugar that makes it so dark but it’s delicious so we’re going to drizzle some in our molds we’ll link to our mold down below if you don’t have a a thick mold we also have thinner molds for just plain chocolate but this mold is really.

Great for filled chocolate bars and our pistachios are done toasting so we’re going to pull them out of the oven we’re going to let them cool a little and just for fun we’re going to try adding some spirulina powder to our white chocolate and see if we can add some more decoration to our molds now because we’re not stuttering with white.

White chocolate we aren’t going to get a pretty bright blue but let’s see what happens so we’ve got sort of an army green color and I’ve blue spiring a little over my hands but let’s go ahead and drizzle that in our molds too make a fun pattern and then we’re going to pop these in the fridge just till they set up and then we’re going to do the dark.

Chocolate okay off to the fridge now for the dark chocolate we’re going to grab a bowl and we’re going to melt some dark chocolate now it’s easier if you have an excess of dark chocolate although chocolate can be expensive so if you want to not buy so much chocolate you can go with a different method of filling your molds so the easiest way is.

To fill your molds full of chocolate let them sit for a bit and the outsides will set and then you can dump the extra chocolate back into your bowl but like I said you need a lot of extra chocolate for that what you can do instead is just buy one or two chocolate bars melt those down and you can use a spoon or a paint brush to just paint the inside of your.

Molds to get a nice layer that’s an easy way to do it if you don’t want to buy a ton of chocolate I mean when you make the chocolate hair at the bakery so we have lots of chocolate not a big deal for us and then what we do is we just cool the leftover chocolate that we can use again later or we pour it into bars so next we’re going to pop that in the.

Fridge to cool to set while we work on our KY so you’re going to need a blender and we’re going to add half a cup of rice flour you want white rice flour not brown rice flour and then a/4 cup of tap yoka and then a half tbspoon of a neutral oil we used avocado oil cuz that’s what we have hand but use.

Whatever you like then up to 3/4 of a cup of water we started with two which is half a cup with the option to add up to another 1/4 cup later so you want to start out on the lower side of things and add as you need it you’ll see as we when we stop it that there’s still some flour in the corners.

So we ended up adding two more tablespoons of water to this batter so this recipe is not ours it is courtesy of the be nourish blog and we will link it below she also has a video if you want to watch that but she explains the consistency you want for this batter you want it to flow off your spatula spoon or whatever in a consistent flow if it.

Is too thick too flow nicely then you need to add more liquid more water and if it’s super runny that it’s breaking up and not in a steady stream then you’ve added too much liquid and you should add a little more flour but ours seems to be pretty perfect maybe a slight bit on the liquidy side but we’re going to give it a try so they say to.

Put it into a Piping Bag with a thin cake piping tip we’re just going to throw it in a Ziploc bag and sniff the corner next we’re going to cook the batter this is the fun you’re going to want to grab a non-stick surface whether you want a non-stick skillet or if you have a pancake crepe maker like we do I absolutely love this.

Thing and get it preheating over about medium heat and you’re going to pick up the bag containing your batter and you’re going to snip off the tiniest bit of a corner remember you can always snip off more if you find it’s not coming out well but if you snip off too much you’re going to have to switch bags and start over if you want a smaller hole and then.

You’re just going to squee bag and make a spiral pattern all over your surface and when you’ve got it nicely filled you’re going to let it cook and you can see as it Cooks it changes in color because it’s so thin we don’t need to flip it you’re just going to wait till it starts to peel off the surface and then you can grab a spatula or tongs.

Or something just to pull it off and put it on a plate or a tray and then you can do it again and we’re just going to repeat this until you’re finished your batter I think it’s I did it about four or five times and it used up the batter in hindsight I think I would have been more careful not to have the thick overlap Parts I ended up picking those.

Pieces out when we go to the next step to toast it because they were more on the soft side instead of crunchy so if I had either cut my hole smaller squeezed less hard or just more aware of the overlaps and there we have it our gluten-free KY ready to be toasted now in her recipe she’s using this for a different recipe not for a.

Dubai chocolate bar so she ends up popping her Ki into the oven to dry it out I think this might be worth a try next time but we were following the Dubai recipe that everyone’s been doing and so it’s browned in butter in a pan so weed some oil instead of butter to keep it vegan and then we just broke it up into pieces into our pan and toasted.

It till it was brown and crispy when it was crispy enough we transferred it to a plate with some paper towel and then we’re going to try our Alternatives and see if we can save ourselves some work I was really hoping that race for melli or quinoa Puffs would work out the same or comparable at least so that you don’t have to make the Ki from scratch so I.

Just crumbled some rice from aell into the pan with some oil and toasted that up just the same when it was nice and toasty also transferred that to a paper towel line plate to drain off the excess oil and at the same time I did did the quinoa Puffs toasted them on our non-stick griddle and transferred them to a plate with all our crunchy bits.

Toasted we’re going to prepare our filling now and I started transferring it to bowls I decided that our Ki and our rice ver melli needed to be a little bit finer so it would mix better in our filling so I gave that a quick rough chop be careful the rice verelli flies everywhere when you chop it next up the pistachio butter now if you bought.

Pistachio butter totally skip this step if you’re making your pH we’ve toasted our pistachios in the oven until fragrant and then we’re going to you can put in the food processor or if you have a high-speed blender like we do pop it in there and you can blend till smooth and then we just added a little bit of maple syrup and a little bit of coconut.

Oil as well and a big pinch of salt my blender jar was struggling that day so I left it on the coar side which was nice it was sort of more like a cookie dough when we pushed it into the molds in instead of a runny pistachio butter it actually made it quite easy to portion out into the molds cuz you could press it in like cookie dough but if yours is.

Runnier because your pistachio butter is runnier then you’re going to want to pour your filling we just eyeballed about a 5050 mix of our pistachio butter plus our toasted Ki that’s those first two chocolate bars next up we’re doing the rice fman Shelli chocolate bar and then the third one is going to be our quinoa Puffs and as you can can see I’m.

Leaving a bit of Ki at the bottom of the mold there and then when I’m finish the rice for merelli one I’m going to leave it f merelli at the bottom cuz when we seal these up with chocolate you’re not going to be able to tell which one is which unless you cut it open or bite into it I guess you would know once you open it but if you’re giving these as.

Gifts you don’t want to confuse them so leave yourself a little clue so now that we’ve got them all filled we’re going to seal them up with chocolate so you’re going to pour a little bit more chocolate over top and you’re going to smooth it out with a spatula or a spoon and then we’re going to pop that in the fridge till it sets now I don’t know.

About you but I always have trouble overfilling these molds and so they kind of have rough edges when you pop them out of the mold so I like to take a knife and clean up the edges also a quick tip if you have gloves kicking around or if you want to stick your hand in say a Ziploc bag while you’re touching the chocolate the finished bars.

It will keep fingerprints off of your bars if you’re giving them as gifts and that’s it guys let’s have a taste test and see how these snap I really like these molds for filled chocolate bars it’s a really good ratio of filling to chocolate.

All right so first taste test is our homemade kaii it was a nice mix of crunchy yet chewy combined with a really good pistachio flavor we really like that one and then next up was the rice verit jelly which was oh so very very crunchy though I did really like the toasty flavor that came out of it that was really nice and then lastly was the.

Puffed quinoa I personally thought the quinoa Puffs were not as crunchy as would have liked I did share samples of these chocolate bars with our friends and family and some customers that day and everyone seemed to love the homemade kaii the best so we can’t save you work there but a really close runner up was the quinoa puff so if you don’t want to.

Make it from scratch go ahead and use the quino Puffs these were delicious and I definitely will be making them again I think the only one I would not recommend doing unless you can figure out how to make it a little less crunchy is the rice for melli cuz it was almost like tooth breakingly crunchy