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:
- Microwave-safe bowl or double boiler
- Small saucepan
- Parchment-lined baking sheet or silicone mold
- Spatula
Features:
Gluten-Free
Grain-Free
Soy-Free
Meal Prep Friendly
Nutrition:
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Instructions:
- Toast the Kataifi
Heat a pan over medium heat. Add the 60 ml (¼ cup) melted vegan butter and let it coat the pan. Add the 100 g (1 cup) shredded kataifi pastry and stir constantly until golden and crispy, approximately 5–7 minutes. Watch closely as it can burn quickly. Remove from heat and allow to cool completely. - Make the Filling
Once the toasted kataifi has cooled, combine it with the 120 g (½ cup) pistachio butter and mix well until the pastry is fully coated and the mixture holds together. - Melt the Chocolate
Add the 200 g (7 oz) dark chocolate chips to a microwave-safe bowl and melt in 15–20 second intervals, stirring between each, until completely smooth. - 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.
Notes:
Toast the kataifi pastry in butter until golden and fragrant — this is what gives the filling its signature crunch and flavor. Don’t skip this step.
Temper the chocolate properly for a clean snap and glossy finish. A simple shortcut: melt ¾ of the chocolate, remove from heat, then stir in the remaining ¼ until smooth.
Tips:
Work quickly when filling the molds — the chocolate starts to set within minutes, especially in a cold kitchen.
Storage:
Keep refrigerated in an airtight container for up to 2 weeks. The kataifi filling stays crunchy for several days.
Swaps:
Kataifi pastry can be replaced with crushed shredded wheat or toasted vermicelli for a similar crunch. Pistachio butter can be swapped for almond butter or tahini.
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:
- Toast the Kataifi
Heat a pan over medium heat. Add the 60 ml (¼ cup) melted vegan butter and let it coat the pan. Add the 100 g (1 cup) shredded kataifi pastry and stir constantly until golden and crispy, approximately 5–7 minutes. Watch closely as it can burn quickly. Remove from heat and allow to cool completely. - Make the Filling
Once the toasted kataifi has cooled, combine it with the 120 g (½ cup) pistachio butter and mix well until the pastry is fully coated and the mixture holds together. - Melt the Chocolate
Add the 200 g (7 oz) dark chocolate chips to a microwave-safe bowl and melt in 15–20 second intervals, stirring between each, until completely smooth. - 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.
