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Dubai Chocolate Protein Bites

Author: Alberto Russo
110kcal
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Prep 20 minutes
Cook 5 minutes
Freeze/Chill Time 40 minutes
Bite-sized rolled balls of pistachio-and-kataifi protein filling, dipped in sugar-free dark chocolate and topped with crushed pistachios and flaky salt. The portable, individual format of the viral Dubai chocolate bar. 20 g protein and 220 calories per 2-bite serving. No-bake, gym-bag friendly, freezer-batch ready.
Servings 16 bites
Course Dessert, Snack
Cuisine American, Middle Eastern

Ingredients

For the filling:
  • 1/2 cup pistachio cream or pistachio butter 120 g, pure 100%
  • 3/4 cup vanilla whey protein powder 70 g
  • 1/3 cup almond flour 35 g
  • 2 tablespoons tahini 32 g
  • 3 tablespoons allulose 36 g
  • 3 to 4 tablespoons milk of choice
  • 1 pinch fine sea salt
  • 1/3 cup kataifi pastry 25 g, toasted (reserve 2 tbsp for topping)
  • 1 teaspoon ghee or butter for toasting kataifi
For the chocolate coating and topping:
  • 1 cup sugar-free dark chocolate 180 g, chopped
  • 1 teaspoon coconut oil
  • 2 tablespoons crushed pistachios
  • 2 tablespoons toasted kataifi reserved from filling step
  • 1 pinch flaky sea salt

Equipment

  • Small skillet (for toasting kataifi)
  • Medium mixing bowl
  • - 1-tablespoon cookie scoop (optional but recommended)
  • Parchment paper
  • - Small tray
  • - Fork (for dipping)

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. Cool completely. Reserve 2 tablespoons for topping.
  2. Make the filling. Stir together pistachio cream, tahini, allulose and salt until smooth. Add whey protein powder and almond flour. Mix. Add milk one tablespoon at a time until a thick fudgy dough forms. Fold in toasted kataifi (minus the reserved topping). Rest 5 minutes.
  3. Roll into 16 bites. Line a small tray with parchment. Divide the filling into 16 equal portions (about 1 tablespoon each) and roll each into a smooth 1-inch ball. Freeze 15 to 20 minutes until firm.
  4. Coat in dark chocolate. Melt dark chocolate with coconut oil in 30-second microwave bursts until smooth. Using a fork, dip each frozen bite into the chocolate, turning to coat. Let excess drip off, place back on parchment.
  5. Top while wet. Working one bite at a time, immediately sprinkle with reserved toasted kataifi, crushed pistachios and a pinch of flaky sea salt. The wet chocolate holds the toppings.
  6. Chill and store. Chill in the fridge 20 to 30 minutes until chocolate sets. Store in an airtight container with parchment between layers (fridge 7 days, freezer 2 months). Wrap individually for gym bag.

Nutrition

Serving2gCalories110kcalCarbohydrates6gProtein10gSaturated Fat2gSodium35mgFiber1gSugar2gCalcium30mg

Notes

  • Serving: 2 bites = 220 calories and 20 grams of protein.
  • Freeze before dipping: rolled bites must be firm/frozen before chocolate dipping or they collapse.
  • Sweetener: Allulose only. Erythritol or stevia crystallizes in the freezer.
  • Protein: Whey or casein only. Avoid plant proteins (pea, rice) which dry the bites.
  • Storage: Wrap individually for the gym bag. Frozen bites survive 3 to 4 hours in an insulated bag.

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