Description
This Viral Dubai Pistachio Chocolate Bar recipe combines crunchy fried shredded phyllo dough with creamy pistachio butter and rich dark chocolate, inspired by the famous treat from Dubai. The bar features a delicate crispy texture, vibrant matcha-colored white chocolate drizzle, and an irresistible nutty flavor, perfect for an indulgent homemade dessert or snack.
Ingredients
Scale
Phyllo Base
- 1 cup shredded phyllo or kataifi (cut into small pieces)
- 1 tbsp coconut oil (for frying)
Filling
- 1.5 cups pistachio butter
Chocolate Coating
- 2 cups dark chocolate (dairy-free recommended)
- 1 tbsp coconut oil (for melting the chocolate)
- Optional: ¼ cup white chocolate
- 1 tsp matcha powder (to color the white chocolate)
Instructions
- Prepare the kataifi dough: Cut the shredded phyllo or kataifi into small pieces using a knife or by hand to ensure even frying.
- Fry the kataifi: Heat 1 tablespoon of coconut oil in a medium skillet over medium heat. Add the shredded kataifi and continuously toss for about 5 minutes until golden brown and crispy, watching carefully to avoid burning. Remove immediately and transfer to a bowl to cool.
- Melt the chocolates: In a microwave-safe bowl, melt the dark chocolate with 1 tablespoon coconut oil in 30-second intervals, stirring well between each until smooth. Separately, melt the white chocolate and stir in matcha powder to create a vibrant green color for an authentic design effect.
- Create chocolate base: Drizzle the matcha white chocolate into the chocolate mold, then pour over the melted dark chocolate, spreading evenly into a thin layer. Place the mold in the freezer for 10 minutes or until firm.
- Prepare pistachio filling: Mix the cooled crispy kataifi with 1.5 cups of pistachio butter until fully combined and uniform in texture.
- Assemble the bars: Remove the mold from the freezer and carefully fill it with the kataifi-pistachio mixture. Add more melted dark chocolate on top to seal, smoothing the surface.
- Freeze to set: Freeze the assembled bars for 30 minutes to 1 hour or until completely firm.
- Serve: Remove from the freezer, crack open the bars, and enjoy the luscious combination of crunchy, nutty, and chocolatey flavors.
Notes
- Use dairy-free dark chocolate to keep the recipe vegan-friendly and to mimic the original bar's dairy-free nature.
- Be vigilant while frying kataifi; it browns quickly and can burn within seconds.
- If you don’t have matcha, you can skip the white chocolate drizzle or substitute it with plain white chocolate for visual contrast.
- Stored in an airtight container in the freezer, these bars keep well for up to 1 week.
- For easier mixing, let the pistachio butter come to room temperature before combining with the fried kataifi.
Nutrition
- Serving Size: 1 bar
- Calories: 360 kcal
- Sugar: 18 g
- Sodium: 30 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
