Uploaded July 2025 | Updated September 2026, 1 week ago
A Minimalist Baker spin on the viral DUBAI CHOCOLATE BAR! 🍫💚 Our inspired take is VEGAN + GLUTEN-FREE, made with simple, accessible ingredients & dare we say we like it even better than the real deal?! 😮
Meet: Toasted Coconut Pistachio Truffles! 🤤 Recipe is here! ⬇️
1 Tbsp (14 g) coconut oil or (vegan) butter
1/2 cup (40 g) shredded coconut (desiccated/unsweetened)
1/2 cup (128 g) pistachio butter (pistachio only ingredient – store-bought or homemade*)
2-3 tsp maple syrup
1/4 tsp vanilla extract
1 pinch sea salt
1/2 cup (80 g) dairy-free dark chocolate chips melted (semi-sweet works if you like sweeter treats)
*If you can't find pistachio butter in stores (we did!), you can make it using unsalted raw pistachios + a food processor/blender.
1. TOAST COCONUT: In a medium skillet, melt the coconut oil or butter over medium-low heat. Once melted, add the coconut and stir. Cook, stirring occasionally, until the coconut turns golden (about 3 minutes), then immediately remove from the heat to let cool. Watch closely – it can turn from toasted to burnt quickly!
2. MAKE FILLING: In a medium mixing bowl, add the pistachio butter, maple syrup, vanilla, and salt. Stir to combine. Then add the toasted coconut and stir. Adjust as needed, adding more maple syrup for sweetness, salt for saltiness, or vanilla for extra flavor.
3. ROLL TRUFFLES: Scoop out ~1-Tbsp sized amounts (we used a small cookie scoop) – there will be ~10 truffles. Roll into balls and place on a parchment-lined plate or tray that will fit in your freezer and refrigerator. Place in the freezer for at least 20-30 minutes.
4. MELT CHOCOLATE: Add chocolate to a small saucepan over low heat, stirring constantly, until melted halfway. Once halfway melted, remove the pan from the heat and stir until completely smooth. Or, microwave in 30-second increments, stirring in between, until melted.
5. DIP TRUFFLES: Dip truffles in the chocolate, swirling to coat and using a fork to let any excess chocolate drip off. Optionally, top with flaky salt, extra coconut, or chopped pistachios!
6. SET IN FRIDGE: Place back on the parchment-lined sheet or plate and refrigerate about 15 minutes until the chocolate is set.
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Blog: minimalistbaker.com
Instagram: instagram.com/minimalistbaker
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Facebook: facebook.com/MinimalistBaker
A Minimalist Baker spin on the viral DUBAI CHOCOLATE BAR! 🍫💚 Our inspired take is VEGAN + GLUTEN-FREE, made with simple, accessible ingredients & dare we say we like it even better than the real deal?! 😮
Meet: Toasted Coconut Pistachio Truffles! 🤤 Recipe is here! ⬇️
1 Tbsp (14 g) coconut oil or (vegan) butter
1/2 cup (40 g) shredded coconut (desiccated/unsweetened)
1/2 cup (128 g) pistachio butter (pistachio only ingredient – store-bought or homemade*)
2-3 tsp maple syrup
1/4 tsp vanilla extract
1 pinch sea salt
1/2 cup (80 g) dairy-free dark chocolate chips melted (semi-sweet works if you like sweeter treats)
*If you can't find pistachio butter in stores (we did!), you can make it using unsalted raw pistachios + a food processor/blender.
1. TOAST COCONUT: In a medium skillet, melt the coconut oil or butter over medium-low heat. Once melted, add the coconut and stir. Cook, stirring occasionally, until the coconut turns golden (about 3 minutes), then immediately remove from the heat to let cool. Watch closely – it can turn from toasted to burnt quickly!
2. MAKE FILLING: In a medium mixing bowl, add the pistachio butter, maple syrup, vanilla, and salt. Stir to combine. Then add the toasted coconut and stir. Adjust as needed, adding more maple syrup for sweetness, salt for saltiness, or vanilla for extra flavor.
3. ROLL TRUFFLES: Scoop out ~1-Tbsp sized amounts (we used a small cookie scoop) – there will be ~10 truffles. Roll into balls and place on a parchment-lined plate or tray that will fit in your freezer and refrigerator. Place in the freezer for at least 20-30 minutes.
4. MELT CHOCOLATE: Add chocolate to a small saucepan over low heat, stirring constantly, until melted halfway. Once halfway melted, remove the pan from the heat and stir until completely smooth. Or, microwave in 30-second increments, stirring in between, until melted.
5. DIP TRUFFLES: Dip truffles in the chocolate, swirling to coat and using a fork to let any excess chocolate drip off. Optionally, top with flaky salt, extra coconut, or chopped pistachios!
6. SET IN FRIDGE: Place back on the parchment-lined sheet or plate and refrigerate about 15 minutes until the chocolate is set.
FOLLOW US!
Blog: minimalistbaker.com
Instagram: instagram.com/minimalistbaker
X: https://x.com/minimalistbaker
Facebook: facebook.com/MinimalistBaker
