Ingredients
Scale
- 4 ounces kataifi shredded dough, chopped
- 2 tablespoons unsalted butter
- 1 cup pistachio butter (or pistachio cream)
- 2 tablespoons tahini (optional)
- 1 cup chocolate chips (semi-sweet or dark)
- 1 teaspoon coconut oil
- 1½ pounds strawberries, halved
- 2 tablespoons ground pistachios (for garnish)
Instructions
Toast the Kataifi Dough
- In a large skillet over medium-high heat, melt 2 tablespoons butter.
- Add 4 oz chopped kataifi dough, stirring constantly for about 10 minutes, until golden brown and crispy.
- Turn off the heat and stir in 1 cup pistachio butter and 2 tablespoons tahini (if using).
- Let the mixture cool in the pan for 10 minutes.
Melt the Chocolate
- In a microwave-safe bowl, combine 1 cup chocolate chips and 1 teaspoon coconut oil.
- Microwave in 30-second intervals, stirring in between, until fully melted and smooth.
Assemble the Cups
- Place 8 halved strawberries at the bottom of each 12-ounce clear dessert cup.
- Drizzle 2 tablespoons melted chocolate over strawberries to fill the gaps.
- Spoon in 3 tablespoons of kataifi-pistachio filling.
- Repeat the layering: another layer of halved strawberries, followed by filling, then top with more chocolate drizzle and ground pistachios.
Chill or Serve
- Serve immediately for a soft, gooey experience.
- Or, refrigerate for 10–15 minutes to allow chocolate to set and layers to firm up.
Notes
Storage: Wrap cups in plastic or seal in airtight containers. Store in the fridge for up to 5 days. Strawberries may soften after 2 days but remain flavorful.
Make Ahead: Prepare filling and chocolate separately. Assemble cups just before serving for maximum crunch.
Substitutions: Use crushed baklava or phyllo for kataifi, almond butter for pistachio, or skip tahini if not preferred.
- Prep Time: 20
- Cook Time: 10
- Category: Dessert
- Method: No-Bake, Layered
- Cuisine: Middle Eastern-Inspired / Fusion