Amy Lee shares healthier twist on viral Dubai chocolate trend

The viral Dubai chocolate craze is showing no signs of slowing down, but recreating the indulgent treat at home doesn’t have to cost a fortune.

Nutritionist and cookbook author Amy Lee joined Weekend Sunrise to share two healthier takes on the trend, including chocolate-dipped strawberries and a homemade Dubai chocolate bar.

Both recipes combine dark chocolate with a creamy pistachio filling, with Lee’s versions designed to be lower in sugar and cheaper than many packaged alternatives.

2. Spread the pistachios onto a lined baking tray and roast for 10 minutes, until fragrant.

4. Add the salt, white chocolate and matcha (if using), and blend until combined.

2. Mix the toasted coconut with the pistachio spread and tahini, then freeze for 10 minutes.

4. Wrap the pistachio mixture around each strawberry, dip into the melted chocolate, and refrigerate until set.

1. Preheat the oven to 160°C and roast the pistachios for 6–10 minutes until fragrant.

2. Blend the pistachios until smooth and creamy, then add the salt, white chocolate and matcha (if using).

3. Heat the butter in a frying pan and toast the shredded coconut until golden.

4. Stir the toasted coconut, pistachio spread and tahini together, then spread onto a lined tray and freeze for 10 minutes.

6. Pour half the chocolate into a lined loaf tin and freeze for 5 minutes.

7. Spread the pistachio mixture over the chocolate layer, then top with the remaining chocolate.