Our version of the viral Dubai chocolate bar: toasted kataifi pastry and a creamy pistachio filling, set in chocolate, with Honest Mushrooms stirred into the filling. Watch us make it on Instagram.
Makes 2 large bars. Prep 25 minutes, cook 5 minutes, plus about 1 hour 30 minutes in the freezer. You need two large silicone chocolate bar moulds.
Ingredients
- 400g dark chocolate (vegan if you need it)
- 75g kataifi pastry
- 40g butter or plant-based butter
- 200g pistachio paste
- 10g tahini
- 1 to 2 tsp maple syrup
- ½ tsp coconut oil
- ½ tsp vanilla extract
- 1 tsp Honest Mushrooms
- A pinch of salt
Method
- Melt the chocolate and pour half into the moulds. Tip the moulds to coat the sides, then freeze for 30 minutes.
- Melt the butter in a frying pan and toast the kataifi, stirring, until golden and crisp. Leave to cool.
- Mix the pistachio paste, tahini, maple syrup, coconut oil, vanilla, Honest Mushrooms and salt. Fold in the kataifi.
- Spoon the filling over the set chocolate and press it flat.
- Pour over the rest of the chocolate to seal the bars.
- Freeze for about an hour until fully set, then turn out of the moulds.
Tips and swaps
- Re-melt the remaining chocolate gently if it has set while you made the filling.
- Kataifi is shredded filo pastry. Look for it in the freezer section of Middle Eastern or Turkish shops.
Good to know
The whole recipe uses 1 tsp of Honest Mushrooms, well under one daily serving across both bars. Honest Mushrooms is a food supplement, not suitable for children and not recommended during pregnancy or breastfeeding. It contains ashwagandha, rhodiola and ginkgo: if you take medication, particularly for thyroid, blood pressure or mood, or a blood thinner, check with your doctor first.
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Dubai-style chocolate bar: your questions
What is kataifi?
Shredded filo pastry. Toasting it in butter is what gives the bar its crunch.
How should I store the bars?
Keep them in the fridge in an airtight container for up to a week.
