A rich, pistachio-stuffed bar with a crispy crunch and a glossy finish. This one’s for the foodies, the fridge-raiders, and the fair-price chocolate lovers.
It uses just a handful of ingredients, all from the shelves of our shop or ordered from Infinity Foods Wholesale, and celebrates the joy of quality chocolate and a little creativity in the kitchen- Dubai style.
Think smooth creamy pistachio spread, crumbly gluten-free oatcakes, and a double hit of organic chocolate buttons (milk and dark, because life’s about balance). proper Dubai chocolate is made with kataifi pastry, but its hard to find and we found oatcakes give the perfect crunch and are just more us.
What you’ll need
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100g Infinity Foods Dark Chocolate Buttons [9005]
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100g Infinity Foods Milk Chocolate Buttons [9010]
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3 heaped tsp Rhythm 108 Creamy Pistachio Spread [261223]
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2 Nairn’s Gluten-Free Oatcakes, crushed [174756]
You’ll also want a chocolate bar mould (or a lined mini loaf tin), a microwave-safe bowl, and a spoon. Or your fingers. We’re not judging.
Let’s make it
1. Crush & mix
Smash up the oatcakes and stir them into the pistachio spread until you’ve got a thick, sticky filling. (Warning: this mixture is dangerously delicious even on its own.)
2. Time to melt
In a microwave-safe bowl, combine the milk and dark chocolate buttons. Microwave in short 10–20 second bursts, stirring in between, until silky smooth. Don’t rush it — burnt chocolate is no one’s friend.
3. Assemble
Pour a layer of melted chocolate into the base of your mould, making sure to coat the walls of the mould too. Wack it in the freezer for 5 mins. While you wait have a quick clean up.
Add a generous layer of the pistachio-oat mix, then cover it all with the rest of the chocolate. Smooth it out, then lick the spoon (another crucial step).
4. Chill it
Pop it in the fridge for at least an hour or the freezer until fully set.
5. Break, share, repeat
Crack it into chunks. Gift it, hoard it, hide it from your flatmates. Whatever works.
A little tip from us
Sprinkle chopped pistachios or flaky salt on top before chilling for that extra flourish. Because yes, you are that fancy.
And store it in the fridge too — it tastes best with a cold snap and that glossy finish stays picture perfect.
Good food shouldn’t come at the cost of the planet, or the people who grow it. This recipe celebrates that — certified organic chocolate, thoughtful ingredients, and a community of food lovers who care. If you try it, tell us what you think. Better yet, show us.
Pop into the shop, tag us@infinityfoodscooperative
there’s a better way to eat