These Dubai Chocolate Pistachio Kataifi Brownies are an indulgent twist on healthy baking — made with natural sweetness from dates, rich cocoa, creamy peanut butter, and layered with homemade pistachio cream and crispy kataifi dough. Finished with a dark chocolate shell and a sprinkle of flaky sea salt, they’re the perfect blend of chewy, crunchy, and melt-in-your-mouth goodness.

This dessert is naturally sweetened, gluten-free friendly (if you skip the kataifi), and absolutely irresistible — like a cross between a brownie, candy bar, and pistachio baklava!

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Ingredients

Brownie Base

• 5 tablespoons cocoa powder

• 1 cup dates, pitted

• ¾ cup water

• ½ cup peanut butter (or your favorite nut butter)

• 1 tablespoon flaxseed meal

• 2 teaspoons balsamic vinegar

• 1 teaspoon vanilla extract

• ½ teaspoon baking soda

• Pinch of salt

Pistachio Cream Filling

• 75g (about 10 tablespoons) shelled unsalted pistachios (raw is better but you can still use roasted)

• 75g (6 tablespoons) granulated white sugar

• 75g (5 tablespoons + 2 teaspoons) organic cocoa butter or white chocolate chips

• 75g (5 tablespoons + 1 teaspoon) unsalted butter, melted

• ½ cup whole milk

• 1 teaspoon pure vanilla extract

• ⅛ teaspoon almond extract

• ⅛ teaspoon salt

Kataifi Layer

• 2 cups kataifi shredded fillo dough

• 1 tablespoon coconut oil or butter

• All of your homemade pistachio cream

Chocolate Layer

• 1½ cups organic dark or semi-sweet chocolate (I love Enjoy Life brand)

• 1 tablespoon coconut oil or butter

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Instructions

Step 1: Make the Brownie Base

1. Preheat the oven to 375°F (190°C).

2. In a blender or food processor, combine pitted dates and water. Blend for about 1 minute, until smooth and creamy.

3. Add peanut butter, cocoa powder, flaxseed meal, balsamic vinegar, vanilla extract, baking soda, and a pinch of salt. Blend until you have a rich, smooth batter.

4. Line a 9×9 baking pan with parchment paper and lightly grease with avocado oil.

5. Pour the batter into the pan and bake for 17 minutes, or until a toothpick comes out clean.

6. Let brownies cool in the pan while you make the filling.

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Step 2: Make the Pistachio Cream

1. Add all ingredients for the pistachio cream to a blender.

2. Blend until completely smooth and creamy.

3. Set aside — you’ll use this as your gooey filling.

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Step 3: Make the Crispy Kataifi Layer

1. Roughly chop the kataifi dough.

2. In a skillet, melt 1 tablespoon coconut oil (or butter).

3. Add the kataifi and toast over medium heat until golden brown and fragrant.

4. Stir in the pistachio cream and mix until fully coated and thick.

5. Spread this mixture evenly over your cooled brownie base.

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Step 4: Make the Chocolate Topping

1. Create a double boiler by placing a heatproof bowl over a pot of simmering water (without touching).

2. Melt coconut oil (or butter), then add the chocolate.

3. Stir until fully melted and silky smooth.

4. Pro tip: drop in a few extra pieces of solid chocolate after melting — this helps temper the chocolate so it sets glossy and doesn’t melt easily when touched.

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Step 5: Assemble and Chill

1. Pour the melted chocolate evenly over the pistachio kataifi layer.

2. Sprinkle with flaky sea salt.

3. Refrigerate for 30–45 minutes, or until firm.

4. Slice into squares and seriously enjoy every single bite!

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💡 Kendra’s Tips

• You can swap peanut butter for almond or cashew butter for a lighter flavor.

• Make it dairy-free by using vegan butter and plant-based milk.

• These store beautifully in the fridge for up to 5 days — or freeze for a quick treat anytime!