Dubai Pistachio Chocolate Bar
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
6
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Calories
731 kcal
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Course
Condiments
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Cuisine
Mediterranean
Dubai Pistachio Chocolate Bar
Description
The Dubai Pistachio Chocolate Bar begins by melting dark chocolate with coconut oil to form the shell inside a chocolate mold. Separately, shredded kataifi (shredded phyllo dough) is toasted in coconut oil until golden, then mixed with pistachio butter and tahini to create a creamy, nutty filling with a slight crunch. This filling cooks quickly and should be carefully stirred to prevent burning.
The chocolate mold is lined with the melted chocolate, chilled until firm, then filled with the pistachio and kataifi mixture before being sealed with more chocolate. Optionally, white chocolate can be drizzled for decoration. These bars offer a dense texture from the pistachio butter and a contrast from the crisp kataifi, resulting in a treat with balanced textures and flavors.
These bars are substantial and can be portioned to reduce calories. They store well in the refrigerator for up to 10 days. Adjusting the kataifi amount affects the texture, as less makes the filling creamier. Use careful continuous stirring when toasting to avoid burning. The use of quality pistachio butter impacts the flavor intensity.
Ingredients
- 2 cups dark chocolate chips or sugar-free
- 3 tablespoons coconut oil divided, or butter
- 1 tablespoon tahini
- 8 ounces pistachio butter creamy, raw
- 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.
Notes
- These bars are large; cutting in half halves the serving size and nutritional macros.
- Store in the fridge up to 10 days for freshness.
- Adjust shredded phyllo dough amount for creamier or crunchier filling as preferred.
- Toast kataifi carefully with constant stirring to avoid burning.
- Use quality pistachio butter or make your own for best flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 731 kcal
% Daily Value*
| Calories | 731kcal | 37% |
| Carbohydrates | 63g | 21% |
| Protein | 14g | 28% |
| Fat | 49g | 75% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 2mg | 1% |
| Sodium | 212mg | 9% |
| Potassium | 633mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 23g | 46% |
| Vitamin A | 9IU | 0% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 215mg | 22% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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