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Dubai Chocolate Protein Bark

Author: Jinny Marshall
80kcal
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Prep 10 minutes
Cook 5 minutes
Freeze Time 3 hours
Total 3 hours 15 minutes
Frozen Greek yogurt protein bark swirled with pistachio cream and topped with toasted kataifi, sugar-free dark chocolate and crushed pistachios — the viral Dubai chocolate flavor in the easiest frozen dessert format on the planet. 8 g protein, 80 calories per piece. No churning, no ice cream maker.
Servings 12 peace
Course Dessert, Snack
Cuisine American, Middle Eastern

Ingredients

For the protein yogurt base:
  • 2 cups Greek yogurt 450 g, 5% fat
  • 1/3 cup vanilla whey protein powder 30 g
  • 2 tbsp allulose 24 g
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fine sea salt
For the Dubai chocolate topping:
  • 1/4 cup pistachio cream or pistachio butter 60 g, pure 100%
  • 1/4 cup kataifi pastry 20 g, toasted
  • 1 teaspoon ghee or butter for toasting kataifi
  • 1/4 cup sugar-free dark chocolate 45 g, chopped
  • 1 teaspoon coconut oil
  • 2 tablespoons crushed pistachios
  • 1 pinch flaky sea salt

Equipment

  • 9x13 inch rimmed baking sheet
  • Parchment paper
  • Small skillet (for toasting kataifi)
  • Medium mixing bowl
  • - Whisk
  • Spatula

Method

  1. Toast the kataifi. Cut kataifi into 1/2-inch lengths. Melt ghee in a small skillet over medium-low heat. Add kataifi and toast, stirring constantly, 4 to 5 minutes until deeply golden. Spread on a plate to cool completely.
  2. Make the protein yogurt base. In a medium bowl, whisk together Greek yogurt, protein powder, allulose, vanilla and fine sea salt for 90 seconds until completely smooth and silky.
  3. Spread and swirl. Line a 9x13-inch rimmed baking sheet with parchment. Pour the yogurt mixture onto the parchment and spread into an even layer about 1/4-inch thick. Dollop pistachio cream in 6 to 8 spots. Use a knife to gently swirl the pistachio cream into the yogurt, creating a marbled green pattern. Don't overmix.
  4. Add the Dubai chocolate finish. Melt dark chocolate with coconut oil in 15-second microwave bursts until smooth. Drizzle in zig-zag lines over the bark. Sprinkle cooled toasted kataifi evenly across, followed by crushed pistachios and flaky sea salt.
  5. Freeze. Transfer the baking sheet to the freezer and freeze 3 to 4 hours until fully solid.
  6. Break and serve. Lift the bark off the parchment and break into 12 irregular shards using your hands. Serve immediately. Best eating texture is 2 to 3 minutes out of the freezer.

Nutrition

Calories80kcal

Notes

  • Storage: Freezer-safe airtight container with parchment between layers up to 3 weeks. Peak quality 2 weeks.
  • Sweetener: Allulose only. Erythritol and stevia crystallize and turn the bark icy.
  • Yogurt: 5% fat Greek yogurt gives the best texture. 0% freezes too icy, full fat too dense.
  • Kataifi: Toast deep golden and add on top after the wet components — never mix into the yogurt base.
  • Protein: Whey or casein only. Plant protein makes yogurt grainy.

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