Dubai Chocolate Strawberries with Pistachio-Coconut Tahini Coating
These luxurious gluten-free strawberries are dipped in a sticky, divine blend of toasted coconut flakes, pistachio cream, and tahini—then finished with a dark chocolate shell. Chewy, glossy, and indulgently sophisticated.
½cupdark chocolate chips or chopped dark chocolateat 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
Use high-quality dark chocolate for the best contrast
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