5.0 from 51 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 Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 6
Calories: 731 kcal
Course:
Condiments
Cuisine:
Mediterranean
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.
Cup of Yum
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 Information
Calories
731kcal
(37%)
Carbohydrates
63g
(21%)
Protein
14g
(28%)
Fat
49g
(75%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
4g
Monounsaturated Fat
14g
Cholesterol
2mg
(1%)
Sodium
212mg
(9%)
Potassium
633mg
(18%)
Fiber
4g
(16%)
Sugar
23g
(46%)
Vitamin A
9IU
(0%)
Vitamin C
0.4mg
(0%)
Calcium
215mg
(22%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 731
% 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.