Go Back
–+ servings
3 halved chocolate bars stuffed with pistachio cream are stacked over each other on a cutting board.
Print Recipe
5 from 17 votes

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.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dressing
Cuisine: Mediterranean
Diet: Vegetarian
Skill Level: Beginner
Servings: 6
Author: Rena

Ingredients

  • 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

Instructions

  • First, melt the 2 tablespoons white chocolate chips and drizzle small amounts on the pockets of the chocolate molds for design. This could be an optional step. Set aside.
  • In a small bowl, add the 2 cups Dark chocolate chips and one tablespoon of the 3 tablespoons coconut oil and melt in the microwave at 20-second increments until it is melted through.
    Add coconut oil to the chocolate chips in a bowl.
  • Place 2 tablespoons of melted chocolate into each chocolate mold. Using a spoon or silicone brush, spread them all over the bottom and sides of the molds. Then place the mold in the fridge for the chocolate to set.
    spreading melted chocolate in mold.
  • Meanwhile, start to make the pistachio filling. Chop the 6 ounces kataifi pastry dough (phyllo dough) over a cutting board.
    chopping kataifi
  • 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.
    Adding coconut oil to the kataifi in the pan.
  • Turn the heat off and then add the 8 ounces raw pistachio butter and 1 tablespoon tahini. Mix everything to combine.
    pouring pistachio butter over kataifi in pan.
  • Divide the pistachio filling mixture equally into the chocolate molds. Spread them out evenly.
    Adding the kataifi filling to the chocolate mold.
  • Next, add another 2 tablespoons or more to each one to cover the filling. Spread them out using a spoon or a silicone brush.
    adding melted chocolate over the pistachio filling in the mold.
  • Allow it to set in the fridge for 20 minutes or in the freezer for 10 minutes. Remove from molds and Enjoy.
    hand breaking a bar of chocolate and showing the green pistachio filling.

Video

Notes

  • Note: These chocolate bars are huge and can easily be 2 servings. Cut it in half for a single serving, and that will cut the macros down by half.
  • Store them in a container in the fridge for up to 10 days.
  • You can add more shredded phyllo dough. I used to make it with 8 ounces, which is half of the packet it comes in. But my kids said they like it better with less and a more creamy texture for the filling. 
  • Be careful not to burn the kataifi. Continuously mix it because it cooks pretty quickly.
  • I used the wilderness poets pistachio butter. There are different brands out there, or you can make your own at home.

Nutrition

Calories: 731kcal | Carbohydrates: 63g | Protein: 14g | Fat: 49g | Saturated Fat: 28g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 2mg | Sodium: 212mg | Potassium: 633mg | Fiber: 4g | Sugar: 23g | Vitamin A: 9IU | Vitamin C: 0.4mg | Calcium: 215mg | Iron: 4mg