Instructions are for 12 servings. Please modify as needed.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Combine the shredded coconut and sugar-free maple syrup in a bowl and mix until evenly coated. Spread the mixture into a thin, even layer on the prepared baking sheet.
Bake for about 7 minutes, watching closely toward the end, until golden. Let cool completely. The coconut will become crispier as it cools.
Break the toasted coconut into small pieces and combine with the pistachio butter, tahini, and salt. Mix until evenly combined.
Divide the mixture evenly and shape into compact balls. Place on parchment paper and freeze for 20–30 minutes, or until firm enough to coat.
Place the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted and smooth. Stir in the coconut oil if needed to thin the chocolate.
Dip the chilled truffles in the melted chocolate and place them on parchment paper. Sprinkle with the chopped pistachios while the chocolate is still wet.
Refrigerate for 15–20 minutes, or until the chocolate has completely set.
Choosing a sugar-free syrup
Sugar-free syrups can vary a lot between brands. Check the ingredient list and look for one sweetened with stevia, monk fruit, allulose, erythritol, or xylitol, rather than maltitol or sucralose. Also check the nutrition label and choose one without sugar. A thicker, maple-style syrup works best for coating and crisping the coconut.
Why coconut instead of kataifi?
Traditional Dubai chocolate gets its signature crunch from toasted kataifi pastry. Finely shredded coconut gives these low carb truffles a similar crisp texture without the wheat and higher carb content.
Can I use chocolate chips?
Yes. Sugar-free dark chocolate chips can be used instead of chopped chocolate. If the melted chocolate is too thick for dipping, stir in a little coconut oil until it reaches the desired consistency.
How to store the truffles
Store the truffles in an airtight container in the refrigerator.
Can’t find unsweetened pistachio butter?
Look for pistachio butter made with 100% pistachios, without added sugar or sweeteners. If you can’t find it, you can make your own by blending roasted, unsalted pistachios in a food processor until smooth and creamy. Scrape down the sides as needed; the pistachios will gradually release their natural oils and turn into a smooth butter.
