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.
Servings: 6
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 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.
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 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