Description
A delicious dessert combining crunchy filo with a rich chocolate and pistachio filling.
Ingredients
Scale
- 1 cup shredded filo (or Kataifi)
- 2 tablespoons butter
- 1/2 cup pistachio butter (or Biscoff)
- 1 tablespoon Tahini (sesame seed butter)
- 150 grams dark chocolate (or your favorite type of chocolate)
- 1/2 tablespoon coconut oil (for the chocolate)
- 1 tablespoon crushed pistachios (optional)
Instructions
- Note: I purchased a 454 gram pack of Krinos Kataifi (shredded Filo dough) and used 100 grams from that pack (1/4 of the package). You can find shredded filo in the frozen section of most grocery stores. I like to buy mine from Adonis, Highland Farms or click HERE to get it on Amazon.
- Follow the package directions for thawing the filo in the fridge. Once thawed, place it on a cutting board and cut into thin sections across.
- With clean hands, separate the filo, making sure there are no clumps and the strands are all separated.
- Once separated, heat a pan over medium heat and melt the butter.
- Once the butter shimmers, add the shredded filo. Cook the filo, stirring the whole time, for 5 to 10 minutes, until crispy and lightly golden.
- Remove from the heat and transfer to a bowl to cool.
- Next, melt the pistachio butter for a few seconds in the microwave or in a double boiler on the stove, just until runny. Add it to the filo with the Tahini and mix to combine.
- Note: if you don’t have Tahini, it will be delicious without it too so don’t stress!
- Melt the chocolate over a double boiler or in the microwave with the coconut oil until runny.
- Now, take the chocolate bar mold and pour in 1/4 of that chocolate making sure to move it all the way around so that it coats the bottom and the sides evenly.
- I like to let the excess chocolate drip back into the bowl. You can clean off the top of the mold with a spatula or even a damp paper towel.
- Place the mold in the freezer for about 10 minutes or until it has fully solidified.
- Once solidified, take it out of the freezer and add as much Pistachio filling as your heart desires. I like to add it almost all the way to the top making sure to leave at least 1/4 inch of space and then I pour over the rest of the chocolate.
- Tilt the mold or use a spoon making sure the chocolate is evenly spread on top. If you have extra filling, feel free to make my Dubai Chocolate Dates or even make my Dubai Strawberry Cup out of it.
- Place the mold back into the freezer for another hour or until solidified. Remove from the mold and optionally, add crushed pistachios on top and enjoy!
Notes
- Pistachio butter can be substituted with Biscoff if desired.
- Tahini is optional; the recipe can be made without it and still taste great.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chill, Bake
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg