Gluten-Free Dubai Chocolate: Luxury Pistachio Bonbons

Gluten-free Dubai chocolate treats with pistachios and maple syrup

Gluten-Free Dubai Chocolate: Luxury Pistachio Bonbons

Dani

These gluten-free Dubai chocolate bonbons are my homemade take on the viral pistachio-filled chocolate trend. They’re no-bake, refined sugar-free, naturally sweetened, and made with coeliac-safe ingredients for a nourishing and indulgent treat.

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Prep Time 30

Cook Time 0

Chill time 2

Total Time 2 30

Course Dessert, Snack

Cuisine Fusion, Middle Eastern

Servings bonbons

Calories 114 kcal

Equipment

1 Silicone Mould

1 Double boiler melting pot optional, but very helpful

Ingredients

For the Matcha Pattern

1 tbsp Coconut cream
½ tsp Matcha powder

For the Chocolate Shell

100 g Dark chocolate chips gluten-free certified

For the Pistachio Filling

100 g Puffed quinoa gluten-free
100 g Pistachio butter 100% pistachios
40 g Maple syrup
30 ml water

Instructions

Step 1 – Prepare the Matcha Design - In a small bowl, mix the coconut cream and matcha until smooth. Lightly brush or flick the mixture into each cavity of a silicone mould. Place in the fridge for 5–10 minutes to set.
Step 2 – Make the Chocolate Shell - Melt the dark chocolate gently using a bain-marie or microwave in short bursts. Using a small brush or teaspoon, coat each mould cavity, making sure the sides are well covered. Refrigerate for 5 minutes.
Step 3 – Prepare the Filling - In a bowl, combine the puffed quinoa, pistachio butter, maple syrup, and water. Mix until soft, cohesive, and slightly sticky.
Step 4 – Fill the Moulds - Spoon the pistachio mixture into each chocolate shell. Press gently to remove air pockets. Chill for 5 minutes.
Step 5 – Seal with Chocolate - Cover the filling with the remaining melted chocolate. Smooth the tops and return to the fridge for at least 2 hours, preferably overnight.
Step 6 – Unmould - Once fully set, carefully pop the bonbons out of the moulds and enjoy.

Notes

Always use certified gluten-free ingredients if you are sensitive to gluten.
Silicone moulds give the best professional finish.
Store in an airtight container in the fridge for up to 7 days or freeze for up to 2 months.
For a lower sugar version, reduce maple syrup to 25 g and add extra pistachio butter.

YourDani x x

Nutrition

Serving: 1bonbonCalories: 114kcalCarbohydrates: 8.6gProtein: 2.6gFat: 7.7gSaturated Fat: 2.6gSodium: 0.01mgFiber: 1.8gSugar: 4.1g

Keyword coeliac safe dessert, gluten-free Dubai chocolate, healthy pistachio treats, no bake chocolate recipe, pistachio chocolate bonbons, refined sugar free chocolate

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