Name: Crispy Pistachio Chocolate Strawberries Recipe
Prep time: 2 h 10 min
Cook time: 10 min
Total time: 2 h 20 min
Cuisine: Middle Eastern
Ingredients: 1 cup kataifi (toasted); 1/4 cup pistachio cream; 1 tbsp oil or butter; 2-3 juicy red strawberries (sliced); 1 1/4 cup dark chocolate (melted with 2 tsp coconut oil)

Imagine biting into a dessert that’s a delightful dance of crunchy, creamy, fruity, and chocolatey — that’s exactly what this Crispy Pistachio Chocolate Strawberries Recipe delivers. It’s a no-bake gem inspired by Dubai’s flair that you can whip up right in your kitchen!

The image shows several square chocolate pieces stacked inside a clear glass bowl with vertical ridges and a golden rim. Each square has three layers: a smooth dark brown chocolate outer layer, a bright green middle layer with a crumbly texture, and fresh red strawberry slices in the center. The chocolate squares are stacked unevenly, with some leaning on each other. In the background, there is a bowl of whole red strawberries on a white knitted cloth, and the surface is a white marbled texture with a wooden floor partly visible. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Pistachio Chocolate Strawberries Recipe
Top Tip
How to Serve Crispy Pistachio Chocolate Strawberries Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Pistachio Chocolate Strawberries Recipe

Why You'll Love This Recipe

I’ve been obsessed with this recipe since I first tried it — the textures are unreal, and it’s surprisingly simple to make. Plus, no oven required means it’s perfect for warm days or last-minute guests.

Easy & No-Bake: No need to heat up the oven or fuss with complicated techniques.
Unique Texture Combo: Crunchy toasted kataifi, smooth pistachio cream, juicy strawberries, and silky chocolate all in one bite.
Middle Eastern Inspiration: A flavorful twist that adds exotic flair to a classic dessert.
Make-Ahead Friendly: Freeze ahead of time and have a ready-to-serve dessert anytime.

Ingredients & Why They Work

Choosing the right ingredients is key to nailing the balance of flavors and textures in this recipe. Make sure to find fresh, juicy strawberries and good quality dark chocolate for that rich, satisfying bite.

Flat lay of a small heap of golden toasted kataifi strands, a small white bowl of smooth green pistachio cream, a small white bowl with glossy melted dark chocolate, a small white bowl with clear light coconut oil, two whole juicy red strawberries, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Kataifi: This shredded pastry crisps up beautifully when toasted, adding an irresistible crunch.
Pistachio Cream: Adds a luscious, nutty richness that pairs perfectly with chocolate and strawberries.
Oil or Butter: Helps in toasting the kataifi evenly for maximum crispiness without burning.
Strawberries: Pick ripe and juicy ones to balance the richness of chocolate and the crunch of kataifi.
Dark Chocolate: Melts into a smooth, decadent coating that seals in all the deliciousness.
Coconut Oil: Blended with chocolate to create a silky texture that sets beautifully in the freezer.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about the Crispy Pistachio Chocolate Strawberries Recipe is how easily you can make it your own. Whether you want to tweak the nutty flavors or add a seasonal twist, there’s plenty of room for creativity with this no-bake freezer dessert.

Variation: I love swapping pistachio cream with almond or hazelnut cream when I want a change in the nutty profile—it gives the dessert a totally new dimension while keeping that creamy texture.
Dietary tweak: For those avoiding dairy, use coconut oil instead of butter when toasting kataifi, and make sure your chocolate is dairy-free for a vegan-friendly treat.
Seasonal spin: Try adding thin slices of fresh mango or kiwi along with the strawberries for a tropical flair that balances the richness of the chocolate and pistachio.
Tip: Sprinkle a pinch of crushed pistachios on top before freezing to add an extra pop of color and crunch that really elevates the presentation.

Step-by-Step: How I Make Crispy Pistachio Chocolate Strawberries Recipe

A woman's hand holds a square piece of dessert made of three layers: a thick dark brown chocolate layer on top and bottom, with a green textured layer in the middle and a slice of bright red and white strawberry embedded inside the green layer. In the background, there is a white bowl filled with fresh red strawberries and several more square chocolate desserts stacked on a wooden board. The setting is on a white marbled surface with a light beige knitted cloth nearby. The overall lighting is soft and natural. photo taken with an iphone --ar 2:3 --v 7

Step 1: Toast the kataifi to golden perfection

Heat your skillet over medium heat and add 1 tablespoon of oil or butter. Toss in the shredded kataifi and stir gently but frequently. You’re aiming for a beautiful golden-brown color and a crispy texture, which usually takes about 5 to 7 minutes. Be careful not to leave it unattended—kataifi can burn quickly. Once toasted, transfer it to a bowl immediately to stop the cooking process.

Step 2: Blend in the pistachio cream for luscious texture

While the kataifi is still warm, mix in ¼ cup of pistachio cream thoroughly until every strand is coated and the mixture comes together as a soft, nutty filling. Let this sit and cool slightly while you prepare the chocolate. This melding of flavors is what gives the recipe its signature creamy crunch.

Step 3: Melt the chocolate smoothly with coconut oil

Place 1 ¼ cup of dark chocolate and 2 teaspoons of coconut oil in a microwave-safe bowl. Microwave in 30-second increments, stirring well each time to encourage a velvety, even melt without burning. Alternatively, a double boiler works perfectly for gently melting the chocolate. The coconut oil keeps the chocolate silky and easier to work with in the next layering step.

Step 4: Layer your creation inside silicone molds

Start by spooning a layer of melted chocolate into your silicone molds—this will be your base. Next, add one or two slices of juicy red strawberries, then carefully top with a spoonful of the pistachio-kataifi mixture. Seal the layers by covering with more melted chocolate. Silicone molds make this assembly effortless and allow for easy unmolding without any mess.

Step 5: Freeze the chocolate strawberries until firm

Pop the filled molds into the freezer for at least 2 hours. This step is key to allowing the chocolate to set firmly and the layers to meld into a perfect, refreshing dessert. Don’t rush this part—freezing rather than just refrigerating ensures the crisp kataifi stays crunchy and the chocolate holds its shape beautifully.

Step 6: Unmold, store, and serve chilled

Once your Crispy Pistachio Chocolate Strawberries are solid, gently remove them from the molds. You can store them in the fridge if you prefer a softer bite, or keep them in the freezer for that crave-worthy crunch. Serve chilled and watch your guests delight in this perfect fusion of creamy pistachio, juicy strawberries, crispy kataifi, and rich chocolate!

Top Tip

These tips come straight from playing around in the kitchen and learning what really makes the Crispy Pistachio Chocolate Strawberries Recipe shine. Following them will help you get perfect layers and textures every time!

Even Toasting: Make sure to toast the kataifi evenly over medium heat and keep tossing. I’ve found that patience here ensures every bite has that perfect crispy crunch without a hint of bitterness.
Chocolate Melting Magic: Melting the dark chocolate with a touch of coconut oil is a game-changer—it smooths out the chocolate and helps it set beautifully when frozen. Don’t rush! Microwave in 30-second bursts to prevent overheating.
Layer with Care: I like to work with silicone molds because they make layering neat and unmolding easy. Start with chocolate at the base to seal it, then carefully add sliced strawberries and kataifi pistachio mix before topping off with more chocolate.
Freeze to Perfect: Skipping the freezer and refrigerating instead will leave the chocolate soft. Freezing for at least 2 hours is essential to get that firm, refreshing texture that’s so delightful.

How to Serve Crispy Pistachio Chocolate Strawberries Recipe

A red silicone mold with 15 square cavities is shown from the top, each cavity containing pieces of bright red strawberries on a thin layer of dark melted chocolate at the bottom. The mold is placed on a white marbled surface, and to the left side of the image, there is a clear glass bowl filled with whole strawberries. Some small drips of chocolate are visible around the strawberry pieces inside the mold. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For a little extra flair, sprinkle some crushed pistachios or a dusting of edible gold leaf on top just before you finish the final chocolate layer. You can also add a tiny pinch of flaky sea salt on the dark chocolate to bring out deeper flavors. A light drizzle of white chocolate adds a pretty contrast and makes it look like a dessert worth sharing.

Side Dishes

Serving these treats alongside a cup of freshly brewed mint tea or a glass of chilled rosewater lemonade complements the Middle Eastern vibe perfectly. If you want to keep things sweet, try pairing with a scoop of vanilla bean ice cream or a soft date and nut cake for a truly indulgent spread.

Make Ahead and Storage

Storing Leftovers

Once set, store your Crispy Pistachio Chocolate Strawberries in an airtight container in the fridge if you plan to enjoy them within a few days. This keeps the strawberries fresh while maintaining the chocolate’s texture. They will stay good for up to 4 days refrigerated.

Freezing

For longer storage, place leftovers in the freezer where they keep well for up to 2 weeks. Just be sure to keep them in an airtight container or tightly wrapped to prevent any freezer odors. When you're ready to enjoy, simply thaw in the fridge for about 30 minutes before serving.

Reheating

No reheating is needed for this dessert since it’s meant to be enjoyed chilled or frozen. If you want a softer texture, let the pieces sit at room temperature for 10-15 minutes to take the chill off before digging in.

Frequently Asked Questions:

Can I use almond or hazelnut cream instead of pistachio cream?

Absolutely! Substituting pistachio cream with almond or hazelnut cream works wonderfully and gives the dessert a slightly different but equally delicious nutty twist.

Why is it important to toast the kataifi?

Toasting the kataifi until golden brown creates a crispy texture that contrasts nicely with the creamy pistachio and juicy strawberries. It also adds a toasty flavor essential to the dessert's signature crunch.

What’s the best way to melt the chocolate?

Melting the dark chocolate with 2 teaspoons of coconut oil in 30-second microwave intervals—or using a double boiler—ensures a smooth, glossy finish that sets up perfectly when frozen.

Can I make these ahead of time for a party?

Yes! These chocolate strawberries keep well frozen for up to 2 weeks, so they’re great to prepare ahead. Just thaw in the fridge before serving for the best texture and flavor.

Final Thoughts

Making the Crispy Pistachio Chocolate Strawberries Recipe is like bringing a little piece of Dubai’s vibrant flavors right into your kitchen. Each bite offers a harmony of textures—from crunchy kataifi to silky pistachio and luscious strawberry—wrapped up in rich dark chocolate. I hope you enjoy crafting and sharing these with your loved ones as much as I do. They’re a special treat that feels lovingly indulgent yet refreshingly light. Happy indulging!