A chocolate bar with a crunchy filling of toasted kataifi pastry and pistachio cream, the viral Dubai-style treat. This vegan version swaps in coconut oil. Ready in about 35 minutes.
Prep 25 min Cook 10 min Serves 6 Medium
Ingredients
🫙Tahini1 tbsp
🫙Dark Chocolate300 g
🫙Coconut Oil2 tbsp
🥜Pistachios1 cup, shelled
🥐Kataifi Pastry100 g
Optional extras
🫙Sea Salta pinch
🍫White Chocolate50 g
Instructions
1
For this vegan version, use coconut oil for butter wherever the steps mention them.
2
Toast the chopped kataifi in butter until golden and crisp; cool.
3
Blend pistachios with tahini and a pinch of salt into a thick cream; stir into the kataifi.
4
Melt and temper the dark chocolate; coat a bar mould and chill until set.
5
Fill with the pistachio-kataifi mixture, seal with more chocolate and chill until firm.
6
Unmould and slice to show the green crunchy centre.
Chef's tip
Cool the toasted kataifi fully so it stays crunchy inside the chocolate.
