by amvandenhurk | Dessert, Plant-Based Eating
What Is Dubai Chocolate and Why Everyone’s Obsessed With It
If you’ve been scrolling through TikTok or Instagram reels lately, chances are you’ve seen the viral “Dubai chocolate” trend taking over. Known for its opulence, texture, and Middle Eastern flair, Dubai chocolate isn’t just a sweet treat—it’s an experience. And now, that experience is wrapped up in one stunning bite: Vegan Dubai Chocolate Truffles.
So what exactly is Dubai chocolate?
It refers to a luxurious dessert style that originated in Dubai and gained global popularity through social media. Inspired by iconic sweets like knafeh and halva, Dubai chocolate confections often include rich dark chocolate, pistachio fillings, floral toppings like rose petals, and a signature crunch—often from phyllo pastry or crushed nuts. It’s this layering of textures and flavors that makes Dubai chocolate so special. It was created to satisfy one woman’s craving during pregnancy.
These vegan Dubai chocolate truffles are a modern plant-based twist on the viral Dubai chocolate knafeh bars. The creamy pistachio filling, made with real nuts and lightly sweetened with maple syrup, is folded with crispy, golden shards of baked phyllo pastry. Each bite is then coated in silky dark chocolate and delicately topped with dried rose petals. Elegant. Indulgent. Addictive.
Why is it so popular? Simply put, it’s a feast for all senses. The vibrant green pistachio center, the shimmer of chocolate, the floral finish—each element feels celebratory. It’s the kind of treat you’d find in a boutique bakery or on a dessert platter at a luxury event in Dubai.
Whether you’re making these for Mother’s Day, a gift box, or your own personal stash, this recipe brings that viral glamour home in a delicious, bite-sized package. And it is vegan too.
Have you tried Dubai Chocolate? And what did you think?
Find more dessert recipes.
Vegan Dubai Chocolate Truffles
Ingredients
- For the Crispy Phyllo:
- 1½ cups, loosely packed phyllo pastry—approximately 3 sheets
- 1½ Tbsp melted plant-based butter
-
- For the Pistachio Filling:
- 1? cups shelled, unsalted pistachios
- 4 Tbsp maple syrup
- 1/3 cup coconut oil
- 2 Tsp vanilla extract / paste
- A pinch of sea salt
-
- For the Chocolate Coating:
- 1? cups dark chocolate, chopped or chocolate chips
-
Preparation
- 1. Prepare the crispy phyllo:
- Preheat The Oven to 340°F.
- Roll the phyllo pastry Into a loose cigar shape and slice into thin strips.
- Separate the strands placing them into a bowl then toss with the butter until lightly coated.
- Spread evenly on a parchment-lined baking tray baking for 10-15 minutes until golden and crisp.
- When fully cooled crumble into small shards.
- 2. Make the Pistachio Filling:
- In a food processor, blend the pistachios, maple syrup, coconut oil, vanilla extract, and sea salt until smooth.
- Transfer to a large mixing bowl.
- 3. Add The Crispy Phyllo:
- Stir the crumbled crispy phyllo into the pistachio mixture and mix well.
- 4. Roll Into Balls:
- With clean hands, shape the mixture into 20-24 small balls.
- 5. Melt the Chocolate:
- Melt chocolate in the microwave in short bursts stirring in between smooth and glossy.
- 6. Dip the Truffles:
- Using a fork or skewer, dip each pistachio ball into the melted chocolate and allowing excess chocolate to drip off.
- Place each coated truffle onto a parchment-lined tray.
- 7. Set and Store:
- Let the truffles set by chilling briefly in the fridge.
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https://wellwornapron.com/vegan-dubai-chocolate-truffles/ 
by amvandenhurk | Dessert, Plant-Based Eating, Quick, Vegan Baking
Looking to cut refined sugar out of your diet, but still enjoy dessert? Me, too. Let in introduce you to Orange-Nut Stuffed Dates.
I have to admit I have a huge sweet tooth so giving up refined sugar is hard. Something I struggle with it as I love my after dinner treat. And my mid-morning snack. And my afternoon break. You get the picture.
Until I started moving toward the plant-based diet, I would have never tried dates. Like ever. The only datey thing I’d eat would be a Fig Newton and that’s not even date. Let’s just say that eating plant-based has caused me to explore food I normally wouldn’t have tried. Dates are great. They are high in fiber, very nutritious, and antioxidants. And most importantly, there are super sweet. A natural candy.
This is a super easy and quick dessert using dates, walnuts, almonds, pistachios, and oranges. That’s it. Just some chopping and in 15 minutes you have a chic dessert to balance a strongly spiced meal or as a quick bite to satisfy a sweet craving without the guilt. That said, this isn’t a low calorie dessert; however, the ingredients are whole foods and natural. Enjoy in moderation.
What is nice about this dessert is that it works year round. It has a “warmness” that works in the winter, but it is no cook working for the summer months. A winner in my book.
Once I tasted the mixture, I realized it tasted like baklava. So I’ll be working on a baklava recipe. I’ll try to make it plant-based. I accept the challenge. And should it be Greek or Turkish baklava? I’ll figure which will be easier to make plant-based.
If you are looking for more plant-based desserts, I’d recommend checking out The Happy Pear and Forks Over Knives. Also, checkout some of my vegan desserts.
Ingredients
- 10-12 Medjool dates, pitted
- 8 almonds, chopped
- 8 walnuts, chopped
- 16 shelled pistachios, chopped
- 1 teaspoon orange rind, finely chopped
- 1/2 teaspoon orange zest
Preparation
- 1. Make a slit in each dates removing the pit and making sure it is long enough to stuff. Set aside 8 dates.
- 2. Chop the remaining dates and other ingredients combining well in a bowl.
- 3. Fill the eight dates with mixture.
- 4. Serve or put in airtight container in the refrigerator.
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https://wellwornapron.com/orange-nut-stuffed-dates/ 
by amvandenhurk | Breakfast, Dessert, Plant-Based Eating
There are things you miss when you are moving towards a plant-based lifestyle. Donuts are one of them as most baked good are made with animal-based products. That’s where Vegan Baked Chocolate Donuts comes into the picture.
This is a super easy recipe for baked donuts. Now while these are baked and plant-based, it doesn’t mean this is low calorie. There is sugar and oil so it is a treat not an every day food as though it is super tasty and I could eat it daily. My son who is a diehard Dunkn’ guy gave a big thumbs up. He said these were as good as their glazed chocolate donuts.
It is great that there are many substitutions you can use to bake plant-based now. You could use a flax egg for this recipe; however, I like using unsweetened applesauce. For one egg, use 1/4 cup of unsweetened applesauce. Plant milk such as oat milk can be used instead of milk. I recommend using good quality natural cocoa powder which helps the batter to rise.
For more plant-based dessert recipes like Vegan baked chocolate donuts, check these recipes out.
Vegan Baked Chocolate Donuts
Ingredients
- For the donuts
- 1 cup flour
- 1/2 cup sugar
- 1/4 cup natural cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 cup unsweetened applesauce or (1 large egg)
- 6 tablespoons sour cream
- 1/4 cup plant-based milk
- 1/4 cup vegetable oil
-
-
- For the glaze
- 1 1/2 cups powdered sugar
- 1/4 cup plant-based milk
- 1 teaspoon vanilla
Preparation
- Donuts
- 1. Preheat oven to 375 degrees.
- 2. Combine the flour, sugar, cocoa powder, baking soda, and salt.
- 3. In a small bowl, beat together the vanilla, apple sauce, plant-based sour cream, plant-based milk, and oil.
- 4. Stir the wet ingredients into the dry until just combined.
- 5. Spoon in a greased donut pan.
- 6. Bake for 8 minutes.
- 7. Let the donuts cool in the pan before glazing.
- Glaze
- 1. Whisk together the powdered sugar, plant-based milk, and vanilla until smooth.
- 2. Dunk the donuts in the glaze to fully coat and place on a wire rack with parchment paper underneath to set, about 5 minutes.
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https://wellwornapron.com/vegan-baked-chocolate-donuts/ 
by amvandenhurk | Bread, Dessert, Plant-Based Eating
I can’t tell the difference between this vegan banana bread and the traditional recipe made with dairy butter and eggs. And that makes me happy. Since 2003, I have been making Cooking Light’s Classic Banana Bread. It is seriously good. Basically it is if I have overripe bananas then make banana bread (or nice ice.) It is a family staple.
As dairy and I no longer get along, I wasn’t able to enjoy the banana bread as much as before. I decided I was going to makeover this family favorite to a vegan version. A brave thing to do as family favorite recipes are not to be messed with. I swapped the eggs for flax eggs (1 tablespoon ground flax and 3 tablespoons water mixed together then let gel for 10 minutes). I used Miyoko’s Creamery European Style Cultured Vegan Butter Unsalted which is crafted for baking and coconut milk yogurt. Everything else is the same.
Outside the ingredient swaps, I’ve always used a flavored yogurt usually strawberry. Mainly because that’s what I had in the fridge. Sour cream works well in a pinch. And if I have blueberries, I throw them in as well. They add moisture and a fun color. And it is fresh fruit is that’s good, right? 😉 I always have more overripe bananas than I know what to do with so I load it up with bananas.
Can you tell the difference with this vegan banana bread? Bet you won’t.
Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sugar
- ¼ cup vegan butter, softened
- 2 flax eggs (2 tablespoons ground flax and 6 tablespoons water mixed together let gel for 10 mins)
- 1 ½ cups mashed ripe banana (about 3 bananas)
- 5 oz container non-dairy yogurt
- 1 teaspoon vanilla paste
- Cooking spray
Preparation
- 1. Preheat oven to 350°F.
- 2. Prepare loaf pan with cooking stray.
- 3. Lightly spoon flour into dry measuring cups.
- 4. Combine the flour, baking soda, and salt, stirring with a whisk or fork.
- 5. Place sugar and vegan butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute).
- 6. Add the flax eggs beating well.
- 7. Add banana, non-dairy yogurt, and vanilla; beat until blended.
- 8. Add flour mixture; beat at low speed just until moist.
- 9. Spoon batter into a loaf pan.
- 10. Bake at 350° for 1 hour or until a skewer inserted in center comes out clean.
- 11. Cool 10 minutes in pan on a wire rack; remove from pan.
- 12. Cool completely on wire rack.
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https://wellwornapron.com/vegan-banana-bread/ 
by amvandenhurk | Dessert, Holiday, Plant-Based Eating, Vegan Baking
Can vegan snickerdoodle cookies be good? Yes they can! I’ll be honest I’ve found that a lot of vegan baked goods taste weird. And I love my desserts so that’s been a big challenge as I move towards a more plant-based diet without dairy and eggs.
Growing up in we lived near Amish Country in Lancaster, PA. The Amish are known for the baked goods and a favorite place for cookies was The Bake Shop in Kitchen Kettle Village in Intercourse where I would get snickerdoodle cookies. They are butter cookies rolled in sugar and cinnamon.
As it is the Christmas holiday season, it has put me in the mood for cookies. Why not make vegan snickerdoodle cookies? Like I said I was skeptical, but decided to try it. And I liked it. The key is the ingredients, but that’s the case with every recipe. Quality is important.
All About The Butter
For the vegan snickerdoodle as in the traditional cookie, the butter is essential. I use Miyoko’s Creamery European Style Cultured Vegan Butter Unsalted which was crafted for baking. I use it in my Potato Corn Chowder along with unsweetened oat milk. This recipe uses unsweetened apple sauce as the egg replacement, but you could use a flax egg (1 tablespoon ground flax and 3 tablespoons water mixed together and left to sit for 10mins). The recipe can use whole wheat pastry flour or all-purpose flour. I use the whole wheat pastry flour. You can use a spoon or a stand mixer. I used my food processor, but it didn’t cream the butter and sugar as well as I would have liked. So next time, I’m using my stand mixer.
It still is a treat food
Now I have to be a Debbie Downer, but as a reminder that just because it is vegan doesn’t mean it is low calorie or healthy. This recipe as a cup of sugar. Just like any other baked good recipe. Like with the traditional cookie, they should be enjoyed in moderation and as a treat.
Let me know what you think about this recipe. Can you tell that it is not made with animal-based eggs and butter?
While they aren’t all plant-based, check out these desserts. I’ll be adding more vegan baked goods soon.
Vegan Snickerdoodle Cookies
Ingredients
- Cookies:
- 350g sifted flour (white whole wheat or all-purpose flour) or 2 1/2 cups
- 2 teaspoons cream of tarter
- 1 teaspoon baking soda
- Big pinch of salt
- 225g vegan butter, at room temperature or 1 cup
- 225g organic pure cane sugar or regular sugar or 1 cup
- 1/4 cup unsweetened applesauce
- 2 teaspoons vanilla paste
-
- Coating:
- 3 tablespoons organic pure cane sugar or regular sugar
- 1 tablespoon cinnamon
Preparation
- 1. Preheat oven to 375F.
- 2. Line a baking sheet with parchment paper or lightly grease with oil.
- 3. In a bowl, combine the flour, cream of tarter, baking soda and salt.
- 4. In a bowl, cream the sugar and butter, about 2 minutes.
- 5. Add the vanilla and applesauce, mix to combine.
- 6. Add flour mixture until flour is incorporated. Dough should be firm and thick. If the dough is too soft, chill it in the refrigerator for about 30 minutes until it stiffens a bit. This will help keep them from spreading out.
- 7. In a small bowl, combine the sugar and cinnamon for rolling. Roll dough into about 1 inch balls. To keep them uniform, use a 1 tablespoon measuring spoon.
- 8. Place cinnamon sugar rolled balls on prepared baking sheet, leaving about 2 inches between balls.
- 9. Bake in center of the oven for 8 – 9 minutes. For a little crispier cookie, bake for 10 minutes. I found on the convention setting the best time as 9 minutes.
- 10. Let cool for a few minutes on the pan as they will be too soft just from the oven to move to a wire rack.
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https://wellwornapron.com/vegan-snickerdoodle-cookies/ 
by amvandenhurk | Dessert, Plant-Based Eating, Vegan Baking
It is officially Fall and that means apple pie for me. Not pumpkin spice anything. Don’t get me wrong I love a pumpkin donut from Dunkin’ or better yet my sister’s amazing pumpkin roll with cream cheese frosting. But I can’t get into the cult of pumpkin spice. I’m a fan of anything apple. I love apple cider donuts, tarts, apple sauce, and pie.
American as Apple Pie
Every country in the western world has their apple dessert. Apples are hardy and store well. They are portable and don’t require anything. Grab, go, and eat. The picture that stays with me from the Netherlands is girls on bikes eating apples as they cycle to school, work, or home. The Netherlands and Germany are known for their apple desserts in forms of cakes.
Apples as we know them today are not native to the Americas. The seeds were brought by colonists after they found the native crab apples not eatable. In the late 18th Century, Dutch immigrants brought apple preserving techniques and the Germans shared their flaky buttery crust creating a new truly American dessert, the apple pie. Reference to apple pie in the US goes as far back as 1796 in the cook book, American Cookery.
During the First and Second World Wars, soldiers were heard saying the reason why they were fighting was for “Mom and Apple Pie.” The humble pie became associated with patriotism.
My Pie
I buy small organic Gala apples in bags at Aldi with very intention of eating them. Sometimes I do, but others times they just sit there like they are posing for a still life. I hate to waste food so when they get to the point of not very appealing to grab and eat, I make either apple sauce or pie with them.
Since I always have apples, frozen rolled pie crust, and the other ingredients on hand, it is a quick and simple dessert that I could make a lot more. That said, if I make it all the time it won’t be good for my waist line nor will it be a special treat. I use whatever apples I have on hand which are usually Galas or any of the apples picked at my favorite local orchard, Rocky Brook, during the picking season.
Tucking into a fresh baked pie with ice cream or whipped cream is such fall comfort food.
Ingredients
- 8 cups thinly sliced apples (about 8 medium)
- 1 tablespoon fresh lemon juice
- 2/3 cup sugar
- 3 tablespoons flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon salt
Preparation
- 1. Preheat oven to 450F.
- 2. Roll out pre-made pie crust. Place one crust in a deep dish pie plate.
- 2. Put sliced apples and lemon juice in a bowl and tossing.
- 3. Combine sugar through salt.
- 4. Sprinkle spices over the apples and toss until well combined.
- 5. Dump the apples into the pie plate and place the top crust on crimping the edges and making slits in the top.
- 6. Brush with milk or egg wash.
- 7. Bake at 450F for 15 minutes then reduce temperature to 350F baking for 40 minutes.
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https://wellwornapron.com/apple-pie/ 
Hello! I'm Ann Marie and I wear the well-worn apron. Join me as explore plant-based eating while I live on an island off the U.S. state of Rhode Island.