Ingredients:

  • 150g kataifi pastry, thawed and finely chopped
  • 42g unsalted butter
  • 130g pistachio cream
  • 15g tahini
  • 1g sea salt
  • 255g dark chocolate (60% cocoa or higher), finely chopped
  • 15ml coconut oil

Instructions:

  1. Melt the butter in a non-stick skillet over medium heat. Add the chopped kataifi pastry, stirring constantly until the pastry transforms from pale white to a deep golden brown and emits a nutty aroma. Remove from heat immediately.
  2. While the pastry is still warm, fold in the pistachio cream, tahini, and sea salt until the pastry is fully coated and resembles a thick, crunchy paste.
  3. Place the chopped dark chocolate and coconut oil in a glass bowl. Microwave in 20-second bursts, stirring in between, until the mixture is completely smooth.
  4. Pour a thin layer of the melted chocolate into the bottom and sides of a silicone chocolate bar mold, tilting the mold to ensure every corner is covered. Tap the mold on the counter to remove air bubbles and freeze for 10 minutes to set the initial shell.
  5. Spoon the crispy kataifi filling into the chilled chocolate shell, pressing down lightly with a spoon to remove air gaps, leaving a small gap at the top.
  6. Pour the remaining melted dark chocolate over the filling and use an offset spatula to create a flat, glossy surface. Refrigerate for at least 2 hours until the bar is firm.