DIY Dubai Pistachio Chocolate Bar
Dubai-inspired Knafeh chocolate bars filled with a crunchy pistachio filling made with, kataifi (shredded phyllo dough), raw pistachio butter, and tahini.
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Meridian Organic Light Tahini 270G
$5.95
Our organic light tahini is made using 100% hulled sesame seeds which are roasted and then ground into a creamy paste.Proudly certified palm oil free, we believe that delicious natural nut butters simply don’t need to use it. So we don’t, ever! Oil separation is natural, stir and enjoy!Our tahinis are naturally gluten and dairy free, contain no added sugar or salt and are suitable for vegans and vegetarians.
Ingredients
Adjustable servings button
- 2 cups Dark-chocolate chips or sugar-free
- 3 tablespoons coconut oil divided, or butter
- 1 tablespoon tahini
- 8 ounces raw pistachio butter creamy
- 6 ounces kataifi pastry dough shredded phyllo dough * see note
- 2 tablespoons white chocolate chips or any white chocolate for design, optional
Equipment
Nutritional Information
Calories: 636kcalCarbohydrates: 56gProtein: 8gFat: 43gSaturated Fat: 36gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 2mgSodium: 104mgPotassium: 608mgFiber: 4gSugar: 35gVitamin A: 14IUVitamin C: 1mgCalcium: 293mgIron: 1mg
Instructions
- First, melt the white chocolate and drizzle small amounts on the pockets of chocolate molds for design. This could be an optional step. Set aside.
- In a small bowl, add the chocolate chips and one tablespoon of coconut oil and melt in the microwave at 20 seconds increments until it is melted through.
- Place 2 tablespoons of melted chocolate into each chocolate mold. Using a spoon or silicone brush, spread them all over the bottom and side of the molds. Then place the mold in the fridge for the chocolate to set.
- Meanwhile, start to make the pistachio filling. Chop the Kataifi (phyllo dough) over a cutting board.
- Place the 2 tablespoons of coconut oil (or butter) in a pan over medium heat. Add the chopped kataifi to the pan. Cook the kataifi for a few minutes while continuously mixing until golden brown.
- Turn the heat off and then add the pistachio butter and tahini. Mix everything to combine.
- Divide the pistachio filling mixture equally into the chocolate molds. Spread them out evenly.
- Next, add another 2 tablespoons or more to each one to cover the filling. Spread them out using a spoon or a silicone brush.
- Allow it to set in the fridge for 20 minutes or in the freezer for 10 minutes. Remove from molds and Enjoy.
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