- 5 ounces kataifi dough, (shredded phyllo) 150g
- 2 tablespoons vegan butter
- ½ cup pistachio butter, 100g
- 2 tablespoons tahini
- 12 ounces vegan dark or milk chocolate, I used four 3-ounce bars in a mix of both dark and milk chocolate, 340g
For the optional marbled effect:
- 1.5 ounces white chocolate, I used half of a 3-ounce bar, 42g
- 1 teaspoon coconut oil
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Gently pull apart the kataifi dough to loosen the strands; chop into about ½ inch pieces.
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Heat vegan butter in a pan over medium heat.
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Add the kataifi and fry it, stirring continuously, until golden and crispy (around 5-7 minutes). Remove from heat and let it cool.
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In a bowl, combine pistachio butter and tahini. Mix until smooth and creamy.
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Fold the fried kataifi into this mixture, stirring to combine well.
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In a double boiler or microwave-safe bowl, melt the dark/milk chocolate, stirring occasionally to ensure it’s smooth and glossy.
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If making a marbled effect, melt the white chocolate with coconut oil in a double broiler or separate small bowl.
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Make sure to use a silicone candy bar mold at least .5 inches high (.75 is even better), so that you will have space to fit the filling.
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Marble texture: Drizzle white chocolate over your mold. Place in the freezer for 5 minutes.
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First chocolate layer: Spoon melted chocolate into each cavity of the silicone mold, coating the sides and bottom evenly. Use a spoon to ensure all sides are covered. You want a thin but even layer of chocolate.
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Place the mold in the fridge or freezer for 10 minutes to set.
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Once the chocolate shell is firm, fill each mold cavity with the pistachio-tahini-kataifi mixture. Press the filling lightly into the mold, leaving some space at the top for the final chocolate layer.
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Pour more melted chocolate over the filling in each mold, ensuring the filling is fully covered and the top is smooth. Tap the mold gently to remove any air bubbles.
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Place the mold back in the fridge to set for at least 2 hours, or until the bars are fully solidified.
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Once set, carefully pop the chocolate bars out of the silicone mold.
Store your Dubai chocolate bars in an airtight container in the refrigerator for up to a week. I recommend letting them come to room temperature before enjoying!
Calories: 638kcal, Carbohydrates: 48g, Protein: 12g, Fat: 46g, Saturated Fat: 18g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 18g, Trans Fat: 0.04g, Cholesterol: 3mg, Sodium: 165mg, Potassium: 623mg, Fiber: 9g, Sugar: 19g, Vitamin A: 206IU, Vitamin C: 0.2mg, Calcium: 137mg, Iron: 8mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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