Dubai Chocolate Bites
Chocolate
Ingredients:
- 100 g (1 cup) shredded kataifi pastry (fillo dough)
- 60 ml (¼ cup) melted unsalted vegan butter
- 120 g (½ cup) pistachio butter
- 200 g (7 oz) dark chocolate chips
- 50 g (1.8 oz) white chocolate 2 to 3 drops red plant-based food coloring
- 15 g (1 tbsp) crushed pistachios, for garnish
Equipments:
- Non-stick skillet or pan
- Spatula or wooden spoon
- Microwave-safe bowl or double boiler
- Mini muffin tin
- Mini muffin liners
- Small spoon or mini ice cream scoop
- Refrigerator
Nutrition:
Servings 1 Calories 210 Carbohydrates 16g Fat 15g Fiber 2g Protein 4g Monounsaturated 7g Polyunsaturated 2g Saturated 5g Trans 0g Vitamin A 0mg Vitamin C 0mg Vitamin D 0mg Calcium 20mg Iron 2mg Potassium 180mg Cholesterol 0 mg Sodium 30mg Sugar 8g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
1. Toast the Kataifi - Heat a pan over medium heat. Add the melted vegan butter and let it coat the pan. Add the shredded kataifi pastry and stir constantly until the pastry is golden and crispy, approximately 5 to 7 minutes. Watch closely as it can burn quickly. Remove from heat and allow to cool completely.
2. Make the Filling - Once the toasted kataifi has cooled, combine it with the pistachio butter and mix well until the pastry is fully coated and the mixture holds together. Set aside.
3. Melt the Dark Chocolate - Microwave method: Add the dark chocolate chips to a microwave-safe bowl and melt in 15 to 20 second intervals, stirring between each, until completely smooth. Double boiler method: Place a heatproof bowl over a saucepan of gently simmering water and stir continuously until fully melted. Remove from heat before using.
4. Coat the Bites - Place mini muffin liners in a mini muffin tin. Spoon a layer of melted dark chocolate into the bottom of each liner. Add a small scoop of the pistachio kataifi filling on top, then cover completely with more melted dark chocolate. Gently shake the pan to level the chocolate and remove any air bubbles.
Dubai Chocolate Bites
Ingredients:
- 100 g (1 cup) shredded kataifi pastry (fillo dough)
- 60 ml (¼ cup) melted unsalted vegan butter
- 120 g (½ cup) pistachio butter
- 200 g (7 oz) dark chocolate chips
- 50 g (1.8 oz) white chocolate 2 to 3 drops red plant-based food coloring
- 15 g (1 tbsp) crushed pistachios, for garnish
Features:
Instructions:
1. Toast the Kataifi - Heat a pan over medium heat. Add the melted vegan butter and let it coat the pan. Add the shredded kataifi pastry and stir constantly until the pastry is golden and crispy, approximately 5 to 7 minutes. Watch closely as it can burn quickly. Remove from heat and allow to cool completely.
2. Make the Filling - Once the toasted kataifi has cooled, combine it with the pistachio butter and mix well until the pastry is fully coated and the mixture holds together. Set aside.
3. Melt the Dark Chocolate - Microwave method: Add the dark chocolate chips to a microwave-safe bowl and melt in 15 to 20 second intervals, stirring between each, until completely smooth. Double boiler method: Place a heatproof bowl over a saucepan of gently simmering water and stir continuously until fully melted. Remove from heat before using.
4. Coat the Bites - Place mini muffin liners in a mini muffin tin. Spoon a layer of melted dark chocolate into the bottom of each liner. Add a small scoop of the pistachio kataifi filling on top, then cover completely with more melted dark chocolate. Gently shake the pan to level the chocolate and remove any air bubbles.
