Vegan Dubai Chocolate
Indulge in this vegan Dubai Chocolate Bar recipe made with crispy kataifi pastry, creamy pistachio filling and rich dairy-free dark chocolate. Easy, decadent and so addictive!
Servings: 4
Equipment
- 4 chocolate mould
Ingredients
- 1.5 cups katafi pastry
- 1 tbsp vegan butter
- 1.25 cups vegan pistachio cream
- 3 tbsp tahini
- 2 cups vegan dark chocolate
- pinch seasalt
Instructions
- If you are using katafi pastry, thaw in fridge overnight and break it up so it doesn’t clump up.
- Melt the vegan butter in a pan over medium heat.
- Add the kataifi pastry and toast them until golden brown and crispy.
- Mix tahini with vegan pistachio cream.
- Mix the toasted kataifi with the pistachio cream and tahini until well combined.
- Melt the chocolate in short 1-minute intervals in the microwave. Mix in sea salt.
- Pour a thin layer of melted chocolate into a chocolate mould. Refrigerate for 10 minutes until it sets
- Spoon the pistachio-kataifi mixture on top of the set chocolate leaving a small gap at the top.
- Gently press the filling down to create an even layer.
- Cover the filling with the remaining melted chocolate and smooth the surface with a spatula.
- Tap the mould lightly to remove any air bubbles and even out surface.
- Refrigerate for 30 minutes to 1 hour until fully set.
- Store in an airtight container in the refrigerator for up to 2 weeks! I’m still having it and it’s sooo good!