Dubai Chocolate Protein Yogurt Cup {High Protein Dessert}

This little dessert is my new obsession. Inspired by Dubai flavor, it layered cream protein yogurt with pistachio butter, tahini and smooth dark chocolate shells that cracked like magic when you spoon in. Sprinkle with toasted pistachios and a little flaky sea salt and you can blend the creamy, crunchy, salty and sweet mixture perfectly.

It’s a simple dessert that feels so luxurious (like something you find in a high-end cafe), but protein yogurt has a higher protein content! This dessert offers you the best of both worlds and can help you get on track without limiting it!

Want an easier protein-packed dessert? Try fresh fruit and yogurt popsicles, strawberry frozen yogurt bark or blueberry lemon frozen yogurt bark!

Before you begin

Here are some things you need to know before starting this recipe:

• Choose your yogurt: I love vanilla Greek yogurt with protein packaging, but coconut yogurt or light yogurt and a little honey can work too.
• Nut butter is important: Pistachio butter gives this recipe Middle Eastern twist. If not found, almond or cashew butter is a big swap.
• Don’t skip Tahini: Just a teaspoon balances the sweetness and adds depth. Without it, the peanut butter will pinch.
• Chocolate Tips: Slowly melt the chocolate chips (microwave or use a dual boiler in a 20-second burst) to avoid burning.
• Optional kataifi layer: For the full Dubai inspired version, add a layer of roasted kataifi or chopped coconut mixed with pistachio butter under the chocolate.

How to Make Dubai Chocolate Protein Yogurt Cup

Here’s how to make a protein yogurt cup at home:

1. Mixed yogurt base

Stir pistachio butter and tahini into the yogurt until smooth and creamy.

2. Add chocolate filling

Pour the melted dark chocolate over the yogurt and sprinkle it into a uniform layer.

3. Sprinkle topping

Add chopped toasted pistachios and a small piece of flaky sea salt topping.

4. chill

Keep the cup in the refrigerator for about 10 minutes until the chocolate is firm. Break into it with a spoon and enjoy!

Recipe changes

Use different flavors and add-ons to play with to get the desired results:

• kataifi layer (traditional): Toast 1-2 tablespoons of kataifi a little butter for 8-10 minutes. Stir 1/2 tablespoon pistachio butter and press it under the chocolate to make it crisp.
• Coconut Twist: The gluten-free version uses roasted crushed coconut instead of kataifi.
• Add protein: Whisk a spoonful of herbs or chocolate protein powder into plain Greek yogurt, even mixing cheese.
• Different nut butters: Almonds, cashews or hazelnut butter all bring their own unique flavor.
• Fruit Toppings: Add fresh raspberries, strawberry or pomegranate seeds under the chocolate shell.
• Additional crunch: Sprinkle pistachio with cocoa pellets, granola or sesame seeds.

yogurt cups stored in protein

Here’s how to keep the protein yogurt cup in the refrigerator or refrigerator:

• Shop: Cover in the refrigerator for up to 2 days. The chocolate will remain firm.
• freeze: It can be frozen for up to 1 week, but let it sit for 5 minutes before eating so that the chocolate can easily crack.