Easter Dubai Chocolate Bites

Hello readers, and Happy Easter!

We’re so excited to celebrate Easter weekend with our families. But of course, with any holiday get-together, we’ve gotta have some treats to share. In celebration of Easter weekend, we’re sharing our delicious Dubai Chocolate recipe with a springtime twist - we’re using Easter molds!

For my followers who might’ve missed our Dubai Chocolate recipe we released earlier this year, Dubai chocolate is a unique chocolate bar filled with a creamy pistachio and Kadayif, a Middle Eastern shredded phyllo dough (also spelled kataifi or katayef, depending on the source language). This dessert is decadent, nutty, and quite simple to make! For an easy follow-along, you can check out our video on Instagram.

We like using our Nuttinosh pistachio butter instead of traditional pistachio cream as a great low-sugar option for anyone looking to enjoy rich, nutty flavor without the extra sweetness (the only sugar in our recipe comes from the chocolate!). Unlike pistachio creams, which often contain added sugars or potentially artificial ingredients, Nuttinosh is made with 100% pure, roasted pistachios. It delivers the same creamy texture and vibrant pistachio taste, perfect for baking or mixing into your favorite treats!

Easter is a special holiday that brings together family, friends, and the joyful spirit of springtime - so let’s celebrate with some chocolate surprises! I encourage you to get creative with this recipe - try using dark chocolate, mix in some nuts or fruits and have fun with it! A very “hoppy” Easter and happy spring to all of you, from the family here at Nuttinosh.

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Easter Bunny Dubai Chocolate Bites by Anosha Singh

Prep Time: 20 mins

Freeze Time: 20-30 mins

Total Time: 40-50 mins

Ingredients:

• 1 cup of Kadayif (shredded phyllo dough, we used the Eastanbul brand) 
• 1 tsp butter, or a high smoke point oil (for toasting)  
• 3-4 tbsp of Nuttinosh Roasted Pistachio Butter (adjust to your taste for moisture/flavor) 
• 1 tbsp of maple syrup or honey (for a hint of sweetness, since pistachio butter is unsweetened)  
• 1 cup of melted chocolate of your choice  
• 1 set of decorative Easter candy molds (We used this one: 4-Pack Easter Chocolate Mold)

Directions:

1. Melt the chocolate using your preferred method, either via bain-marie setup on the stove or carefully in the microwave.
2. Carefully coat the Easter mold cavities—get into all the corners! Use a spoon or piping bag, then tap the tray gently to distribute evenly. Let the excess drip, and clean the rims of the molds. Freeze for 5–10 minutes until firm.
3. Toast the Kadayif with a bit of butter or oil until golden and crisp (see our classic Dubai Chocolate post for detailed tips).
4. In a bowl, combine the toasted Kadayif, pistachio butter, and maple syrup. Mix until evenly coated. For a gooier consistency, you can add more pistachio butter as needed.
5. Fill each chocolate shell with the Kadayif mixture. Use the back of a spoon or handle to press it in tightly, especially into the edges.
6. Top your filled shells with more melted chocolate to seal them. Tap the mold gently again, then freeze until fully set.
7. Once the molds are set, remove from the freezer and pop your Easter chocolates out of their molds and enjoy! Store in the fridge to save for later.