So, I’m hopping on the trend with the Dubai Chocolate! Here is my own version in a cakesicle form. I have never had an actual Dubai Chocolate bar but have seen video after video of everyone making these chocolate bars and thought, I bet that would taste great as a cakesicle so I got into the kitchen and created it! I am not even exaggerating when I say this was one of the best treats/desserts I have ever tasted! It is the first time my kids have ever tried too and of course they were delighted. I just can’t get over that crunch and the pistachio cream with the tahini! Totally Chef’s kiss! All the flavors together create a delectable treat.

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Why you will love this recipe-

These Dubai Style Chocolate caksicles are a unique and a classy treat.
Would be great for gifts for a special occasion
An individual treat on a stick, what’s not to love!

Ingredients you will need-

9 ounces of Kadaifi/ shredded phyllo dough (I had to order online)
1 jar pistachio cream
2 Tablespoons tahini
6 tablespoons butter
1 bag milk chocolate chips
1 block chocolate almond bark
cake pop dough (cooked chocolate cake crumbled with chocolate frosting and made into a dough)
pistachios, chopped
1 teaspoon of salt

How to make-

Step 1. First melt the butter in a large pan and sauté the Kadaifi until lightly browned on medium heat.

Step 2. Next mix the cooked Kataifi with the pistachio cream, tahini, and salt. Set aside.

Step 3. Then you want to melt the almond bark at 30 second intervals until mostly melted, then add in the chocolate chips and stir. Furthermore, melt the chocolate at 15 second intervals until fully melted and smooth. Pour about 2 tablespoons of chocolate into your cakesicle mold in the bottom and up the sides. (I use a popsicle stick to kind of paint the sides and any spots that need more chocolate). Stick the popsicle stick into the slot into the mold and place in refrigerator to set.

Step 4. After that put a little bit of chocolate on the popsicle stick so it holds inside the cakesicle. Start to fill the caksicle mold starting with the pistachio filling then the cake pop dough. (use half pistachio filling and half cake pop dough). Spread more melted chocolate on top and scrape off the extra. Set in refrigerator to harden. Add some melted chocolate to a piping bag and cut the tip to make a tiny hole for drizzling on top of cakesicles.

Step. 5 Lastly very carefully take out the cakesicles out of the mold and place on parchment paper (I ran out of parchment paper and had to use tinfoil). Using your piping bag with melted chocolate drizzle across the top half of the cakesicle and sprinkle chopped pistachios on top. Let set and dry.

Tips-

Make sure to melt the chocolate at 30 second intervals to avoid seizing the chocolate (where it becomes overheated, lumpy, and thick)
Putting chocolate on the popsicle stick before adding the pistachio mixture is a must so that the stick has something to adhere to and doesn’t fall out
It is also important not to over fill the mold because you need the chocolate to enclose the other ingredients in.
The cakesicles are delicate so be gentle when removing from the mold
I also had leftover pistachio filling and cake pop dough. I stored the cake pop dough in the freezer. Use up the pistachio filling within a couple of days or just eat it …it’s so tasty.

Storage-

Store in an airtight container on the counter up to 5 days.
Store in the refrigerator for up to one week in an airtight container.