Dubai Chocolate Bites
Ingredients:
- 100 g (1 cup) shredded kataifi pastry
- 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
Equipments:
Features:
Gluten-Free
Meal Prep Friendly
Grain-Free
Soy-Free
Refined Sugar-Free
Nutrition:
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Let the toasted kataifi cool completely before combining it with the pistachio filling — mixing it in while still warm makes it go soft and lose its signature crunch.
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 is to 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.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The melted unsalted vegan butter adds richness and helps create a tender, flavorful base. The pistachio butter adds richness and helps create a tender, flavorful base. The dark chocolate chips adds rich, deep chocolate flavor. The white chocolate 2 to 3 drops red plant-based food coloring adds rich, deep chocolate flavor.
Dubai Chocolate Bites
Ingredients:
- 100 g (1 cup) shredded kataifi pastry
- 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
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The melted unsalted vegan butter adds richness and helps create a tender, flavorful base. The pistachio butter adds richness and helps create a tender, flavorful base. The dark chocolate chips adds rich, deep chocolate flavor. The white chocolate 2 to 3 drops red plant-based food coloring adds rich, deep chocolate flavor.
Prep:
Let the toasted kataifi cool completely before combining it with the pistachio filling — mixing it in while still warm makes it go soft and lose its signature crunch.
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.
