Dubai Chocolate Avocado Brownies With Pistachio Kataifi & Ganache

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I’ve had kataifi sitting in my freezer for a while, waiting for the perfect moment to try making a dessert with it. This weekend, with family visiting, I figured it was finally time. I wanted to make something that would taste delicious for everyone but also cut back on calories and sugar.

I went with a rich, gooey avocado brownie base (yes, avocado!) naturally sweetened with coconut sugar and maple syrup. On top, there’s a crispy, golden kataifi layer mixed with pistachio cream and tahini for a nice nutty crunch. And then a thick layer of melted dark chocolate ganache to give it that classic Dubai chocolate finish. I love that these brownies are made with simple, wholesome ingredients but still feel like a real treat and my family loved them too.

If you love chocolate Dubai-inspired desserts, you gotta try my Dubai Chocolate Pistachio Protein Energy Balls they’re naturally sweetened with dates and packed with protein; they make the perfect meal prep snack. If you want a single-serve, super easy ready in under 10 minute high protein snack, try my Easy Dubai Chocolate Protein Brownie Mug Cake. I literally cannot stop making it!

• Wholesome ingredients, indulgent taste sweetened with coconut sugar & maple syrup & packed with feel-good fats like avocado, tahini, & pistachios
• Inspired by viral Dubai chocolate – Layered with pistachio cream, kataifi, and chocolate ganache, it’s a healthier twist on the trending Dubai pistachio chocolate everyone’s talking about.
• Easy to customize – Keep it as-is or make it dairy-free or vegan with a few simple swaps—great for different diets and occasions.
• Perfect for sharing (or not!) – Whether you cut them into 9 big squares or 16 bite-sized ones, these healthy-ish brownies are crowd-pleasers for family, friends, or late-night cravings.

For the Avocado Brownies:

• 1 large avocado, peeled and pitted

  
  

• ⅓ cup coconut sugar (or light brown sugar)

  
  

• ¼ cup maple syrup

  
  

• ¾ cup oat milk

  
  

• 2 tablespoons coconut oil

  
  

• 3 tablespoons tahini

  
  

• ½ cup cocoa powder

  
  

• ½ cup almond flour

  
  

• 1 teaspoon espresso powder (optional but boosts the chocolate flavor!)

  
  

• 1 teaspoon baking soda

  
  

• 2 teaspoons baking powder

  
  

• ½ teaspoon salt

  
  

• ½ cup dark chocolate chips (70% or higher)

  
  

• Crushed pistachios, for topping (optional)

  
  

For the Kataifi Layer:

• 2½ cups kataifi (thawed overnight in the fridge if frozen)

  
  

• 3 tablespoons tahini

  
  

• 1 teaspoon coconut oil

  
  

• 1 (7oz) jar pistachio cream (I used Pisti—see notes below!)

  
  

For the Ganache:

• 1 cup dark chocolate chips (70% or higher)

  
  

• ½ cup coconut cream or heavy whipping cream

  
  

Time needed: 50 minutes

1. MAKE THE AVOCADO BROWNIES:

   Preheat your oven to 350°F and spray an 8×8-inch pan with nonstick cooking oil or line with parchment paper.

2. In a large bowl, mash your avocado with a fork.

• Store leftovers in an airtight container in the fridge for up to 5 days. The ganache will firm up beautifully!

  
  

• To freeze: Slice into squares and wrap individually, or layer with parchment in an airtight container. Freeze for up to 2 months. Thaw in the fridge overnight or let sit at room temp for 30–60 minutes before enjoying.

  
  

• To make this vegan: Use a dairy-free pistachio cream (most store-bought options like Pisti contain milk powder) or make your own by blending roasted pistachios, maple syrup, and coconut oil. Also, check that your chocolate chips are dairy free.

  
  

• No almond flour? Try hazelnut flour or oat flour for a similar texture.

  
  

• Oat milk substitute: Any plant-based milk works.

  
  

• No tahini? Swap with smooth sunflower seed butter or cashew butter.

  
  

• Calories: 287

  
  

• Protein: 4.4g

  
  

• Fat: 21g

  
  

• Carbohydrates: 24.2g

& Receive My Free Guide, Bake Better: The Sprinkled Cakery’s Essential Healthy Swaps

Kataifi is a Middle Eastern pastry dough that looks like fine vermicelli or shredded phyllo. It crisps up when baked and adds a crunchy texture to both sweet and savory dishes. It’s often used in Middle-Eastern desserts like kunafa.

You can find kataifi in the freezer section of most Middle Eastern, Mediterranean, or international grocery stores. Look for brands like Apollo, Cedar’s Mediterranean, or Krinos. Some health food stores and online retailers also carry gluten-free versions. You can also buy a premade one on Amazon.

Nope! The avocado melts right into the batter, so you don’t taste it at all. Instead, it makes the brownies super moist and fudgy without needing extra butter or oil. So even if you’re not usually an avocado fan, you’ll love how rich and chocolatey these brownies are.

Pistachio cream is rich, nutty, slightly sweet, and smooth. It’s often made with pistachios, oil, sugar, and sometimes milk powder—like Nutella but with pistachios instead of hazelnuts. You can also make your own for a cleaner version.

Absolutely. You can make the brownies and kataifi layer a day ahead and store them separately. Assemble and top with ganache the next day if you want them super fresh. Or make the whole thing and chill—it cuts even cleaner once set!

The kataifi gives this dessert a special crunchy texture, but if you can’t find it, you could try crushed phyllo or toasted shredded coconut mixed with tahini and pistachio cream. It won’t be exactly the same, but still tasty!

• Homemade High Protein Kind-Style Energy Bars
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• High-Protein Brownie Mug Cake
• Cottage Cheese Cookie Dough

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