These Dubai Chocolate Strawberries combine the perfect chewy-to-crisp ratio that most recipes miss entirely. The secret? A sticky pistachio-coconut tahini coating that creates an irresistible texture contrast beneath the dark chocolate shell.
As someone who's lived gluten-free for over 10 years and a future registered dietitian, I've made countless chocolate strawberry variations. But this Middle Eastern-inspired recipe stands above them all with its sophisticated flavor profile and perfect textural balance. The toasted coconut flakes and pistachio cream provide a nutty depth that completely transforms an ordinary treat into something truly spectacular.
Most chocolate-dipped strawberry recipes are one-dimensional in both flavor and texture. But with these Dubai-style strawberries, you'll experience multiple layers of flavor with each bite - from the fresh strawberry to the tahini coconut-pistachio layer to the rich dark chocolate shell. Trust me, once you try these, regular chocolate strawberries will never satisfy you again!
Why Make These Dubai Chocolate Strawberries?
These aren't your typical chocolate-covered strawberries. The marriage of creamy pistachio, toasted coconut, and gooey tahini creates a Middle Eastern-inspired dessert that's as impressive to serve as it is delicious to eat.
The best part? This recipe is naturally gluten-free without requiring any specialty flours or gums. It's perfect for special occasions, dinner parties, or whenever you want to elevate your dessert game. Looking for a showstopping Valentine's Day treat? These Easy Chocolate Dipped Watermelon Bites are another great option, but these Dubai strawberries bring a whole new level of sophistication.
Ingredients You'll Need
- 12 fresh strawberries, rinsed and dried thoroughly
- 1 cup unsweetened coconut flakes (not shredded)
- ¼ cup tahini (gluten-free)
- 1 tablespoon coconut oil
- ¼ cup pistachio cream (gluten-free)
- ½ cup dark chocolate chips or chopped dark chocolate (at least 70%)
- Optional: flaked sea salt for finishing
Equipment
- Parchment-lined tray - Prevents the finished strawberries from sticking
- Microwave-safe bowl - For melting the chocolate in controlled bursts
- Dry skillet - For toasting the coconut flakes to golden perfection
The Perfect Dubai Chocolate Strawberries: Step-By-Step
1. Toast the Coconut Flakes
Add coconut flakes to a dry pan and toast over medium heat, stirring constantly, until golden and fragrant (about 3–4 minutes). Remove from heat and let cool.
This toasting step is crucial - it releases the natural oils in the coconut, adding a deeper flavor dimension that untoasted coconut simply can't provide.
2. Mix in Pistachio Cream and Coconut
In a small bowl, combine tahini and pistachio cream until fully combined. Fold in toasted coconut flakes until evenly coated. You should have a sticky, moldable mixture.
The pistachio cream adds a unique twist that elevates these strawberries beyond ordinary chocolate-dipped versions. If you love nutty flavors, you might also enjoy my Gluten-Free Chicken Teriyaki which uses a similar umami-rich approach.
3. Coat Strawberries
Scoop about 1–2 teaspoons of the coconut-pistachio mixture and press it around the base or sides of each strawberry. Let the strawberries sit for a minute so the mixture firms up slightly.
Make sure your strawberries are completely dry - even small water droplets can cause the mixture to slide off or prevent the chocolate from adhering properly.
4. Dip in Dark Chocolate
Add dark chocolate and coconut oil to a bowl. Melt dark chocolate in the microwave (20-second bursts, stirring between) or in a double boiler. Dip the coconut-coated portion of each strawberry into the chocolate and place on parchment-lined tray.
The higher percentage of cacao in your chocolate, the more sophisticated the flavor profile will be. I recommend at least 70% dark chocolate for the perfect bitter-sweet balance.
5. Chill and Set
Refrigerate for 15–20 minutes until the chocolate hardens. Optional: sprinkle with flaky sea salt before serving.
Don't rush this chilling step - proper setting ensures the perfect crack when you bite into the chocolate shell, creating that satisfying textural contrast with the chewy tahini layer beneath.
Tips for Success
- Use high-quality dark chocolate for the best contrast with the sweet tahini layer
- If your pistachio cream is runny, chill it first to thicken
- Make sure strawberries are completely dry before coating - moisture is the enemy of perfect chocolate dipping
- For an extra elegant presentation, drizzle with contrasting white chocolate after the dark chocolate has set
Storage Instructions
These Dubai Chocolate Strawberries are best enjoyed on the day they're made, but can be stored in the refrigerator for up to 24 hours. Keep them in a single layer to prevent the chocolate from sticking together.
For the best texture experience, let them sit at room temperature for 5-10 minutes before serving to take the chill off and allow the tahini layer to soften slightly.
Perfect Pairings
These strawberries pair beautifully with:
- Turkish coffee or strong espresso
- A glass of champagne or prosecco
- Sweet dessert wines like Moscato d'Asti
- For a complete Middle Eastern-inspired meal, serve after my Roasted Whole Chicken with aromatic spices
Looking for more exotic flavors? My Gluten-Free Sweetgreen Harvest Bowl Recipe offers another internationally-inspired dish that's packed with nutrients.
FAQs About Dubai Chocolate Strawberries
These are best made the day you plan to serve them. The tahini layer can become too soft if refrigerated for more than 24 hours.
Pistachio cream is a smooth paste made from ground pistachios. You can find it at specialty food stores, Middle Eastern markets, or online.
Yes! You can use almond butter or cashew butter, though the flavor profile will change slightly.
Yes, all ingredients in this recipe are naturally gluten-free. Just double-check your tahini brand to ensure it's certified gluten-free.
Absolutely, though the flavor will be sweeter and less complex. Dark chocolate provides a more sophisticated flavor contrast with the sweet tahini layer.
Dubai Chocolate Strawberries with Pistachio-Coconut Tahini Coating
Equipment
- Small saucepan
- Heatproof spatula
- Parchment-Lined Tray
- Microwave-safe bowl
- Dry skillet
Ingredients
- 12 fresh strawberries rinsed and dried thoroughly
- 1 cup unsweetened coconut flakes not shredded
- ¼ cup tahini gluten-free
- 1 tablespoon coconut oil
- ¼ cup pistachio cream gluten-free
- ½ cup dark chocolate chips or chopped dark chocolate at least 70%
- Optional: flaked sea salt for finishing
Instructions
- Toast the coconut flakes in a dry pan over medium heat, stirring constantly until golden and fragrant (3-4 minutes). Remove from heat and cool.
- In a small bowl, combine tahini and coconut oil. Stir constantly until smooth.
- In a small bowl, combine tahaini and pistachio cream until fully combined. Fold in toasted coconut flakes until evenly coated.
- Scoop 1-2 teaspoons of the coconut-pistachio mixture and press around the base or sides of each strawberry. Let sit for a minute to firm slightly.
- Add dark chocolate and coconut oil to a bowl. Melt dark chocolate in the microwave (20-second bursts, stirring between) or in a double boiler. Dip the coconut-coated portion of each strawberry into the chocolate and place on parchment-lined tray.
- Refrigerate for 15-20 minutes until chocolate hardens. Optional: sprinkle with flaky sea salt before serving.
Notes
Let the coconut mixture cool slightly before handling
If pistachio cream is runny, chill first to thicken
For extra elegance, drizzle with white chocolate after the dark chocolate has set
