Ingredients
* 2 cups dark chocolate chips (or sugar-free)
* 3 tablespoons coconut oil, divided (or butter)
* 1 tablespoon tahini
* 8 ounces raw pistachio butter
* 6 ounces kataifi pastry dough (shredded phyllo dough)
* 2 tablespoons white chocolate chips (optional, for design)
Instructions
1. Melt 2 tablespoons white chocolate chips and drizzle inside the molds for a decorative effect. Set aside.
2. In a bowl, combine 2 cups dark chocolate chips with 1 tablespoon coconut oil. Microwave in 20-second bursts until fully melted and smooth.
3. Spoon 2 tablespoons of melted chocolate into each mold. Spread evenly to coat bottom and sides. Chill in the fridge to set.
4. Finely chop 6 oz kataifi pastry dough. In a skillet, heat 2 tablespoons of coconut oil (or butter) and toast the dough until golden.
5. Turn off heat and stir in pistachio butter and tahini. Mix until smooth and creamy.
6. Spoon the pistachio filling into the chocolate molds and press flat.
7. Cover each mold with more melted chocolate to seal. Smooth the tops.
8. Chill in the fridge for 20 minutes or freezer for 10 minutes. Remove from molds and enjoy.
Notes
Tip: Each bar can serve 2 if cut in half.
Store in an airtight container in the fridge for up to 10 days.
Freeze for up to 1 month. Let thaw 10 minutes before serving.
Be careful not to burn kataifi dough — stir constantly.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake / Chilled
- Cuisine: Mediterranean
- Diet: Vegetarian