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With creamy pistachio paste and crunchy pastry, “Dubai chocolate” bars and their spin-offs have been dominating bakeries since going viral on social media in 2024. Now, a new twist on the trend from South Korea has made its way to Hong Kong.
The soft, chocolatey orbs are made with the same shredded filo pastry (kataifi) and pistachio cream as the bar, plus tahini. These ingredients are then coated in a mixture of melted marshmallow and cocoa powder.
The Dubai chewy cookie is also known as dujjonku. It was created by pastry chef Kim Na-ra of South Korean bakery Mond Cookie.
Sugar, spice, but not everything nice
While these cookies are OK as an occasional sweet treat, senior nutritionist Kathy Ng Yiu-fan noted that the marshmallow coating makes them high in sugar.
The nutritionist compared the cookie with the original chocolate bar.
One cookie contains between 280 and 400 calories. It has around 33 grams of carbohydrates, 17 grams of fat, 20 grams of sugar and 6 grams of protein.
“Dujjonku is high in added sugars and refined carbs. Most of the sugar is from the marshmallow, and the fat comes from the pistachio cream,” Ng said. She is from Kat-Spirit Nutrition Centre in Hong Kong.
In comparison, one 30g serving of the original Dubai chocolate bar contains about 163 calories. It has 15 grams of carbohydrates, 10 grams of fat, 11 grams of sugar and 3 grams of protein.
“The chocolate bar also has a higher proportion of cocoa and pistachio per serving, so it feels less over the top per bite. On the other hand, the cookie’s chewy marshmallow adds extra empty calories and makes it easier to overeat,” Ng said.
Pistachio power
The higher pistachio content in the original chocolate bar makes a difference. The nut is a superfood. Pistachios are packed with unsaturated fats, essential vitamins like B6 and minerals such as potassium.
Ng pointed to studies showing that adding pistachios to your diet can help lower cholesterol levels and blood pressure. The nut’s fibre also helps you feel full for longer.
Tahini, another ingredient, is both flavourful and nutritious. It is a great source of healthy fats and antioxidants such as sesamin, which can lower cholesterol and blood pressure. Tahini also contains minerals such as copper, calcium, magnesium, iron and zinc.
The nutritionist did note how expensive pistachios could be. Ng recommended a budget-friendly hack: using matcha powder to achieve the signature rich green filling.
Green tea is rich in catechins, which act as antioxidants. It is also good for the heart and can help protect against heart disease.
Matcha cocoa orbs
Makes 10 to 12 cookies
Ingredients
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140g almond flour
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40g rolled oats
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½ tsp matcha powder
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¼ tsp salt
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¼ tsp cinnamon
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1½ tbsp avocado oil
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2 tbsp melted almond butter
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2 tbsp honey or maple syrup
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½ tsp vanilla extract
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20g dark chocolate (85 per cent cocoa or higher), melted
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1 tbsp of crushed roasted peanuts and more for sprinkling
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1 tsp tahini
Instructions
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In a pan, toss the rolled oats over medium heat for a few minutes, until they turn golden brown. Set aside to cool.
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Combine almond flour, crushed roasted peanuts, matcha powder, salt and cinnamon. Add avocado oil, almond butter, honey or maple syrup, and vanilla extract to the mixture. Stir until a green dough forms.
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Scoop a teaspoon of the dough and roll it into a small ball. Repeat until all the dough is used.
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In a separate bowl, mix together melted dark chocolate and tahini.
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Dip each green orb into the chocolate mixture, using a spoon to roll it around until fully coated.
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Sprinkle crushed roasted peanuts on top.
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Refrigerate for at least half an hour before serving. Enjoy!
