DUBAI CHOCOLATE BAR BUT MAKE IT VEGAN🍫 #dubaichocolate #veganfood #veganrecipes
Ingredients (4 choco bars)
1.5 cups kataifi pastry
1 tbsp vegan butter
1.25 cups vegan pistachio cream
2-3 tbsp tahini
2 cups vegan dark chocolate
Pinch of seasalt salt
deep chocolate mold
Directions:
1. If you are using katafi pastry, thaw in fridge overnight and break it up so it doesn’t clump up.
2. Melt the vegan butter in a pan over medium heat.
3. Add the kataifi pastry and toast them until golden brown and crispy.
4. Mix tahini with vegan pistachio cream.
5. Mix the toasted kataifi with the pistachio cream and tahini until well combined.
6. Melt the chocolate in short 1-minute intervals in the microwave. Mix in sea salt.
7. Pour a thin layer of melted chocolate into a chocolate mould. Refrigerate for 10 minutes until it sets.
8. Spoon the pistachio-kataifi mixture on top of the set chocolate leaving a small gap at the top.
9. Gently press the filling down to create an even layer.
10. Cover the filling with the remaining melted chocolate and smooth the surface with a spatula.
11. Tap the mould lightly to remove any air bubbles and even out surface.
12. Refrigerate for 30 minutes to 1 hour until fully set.
Store in an airtight container in the refrigerator for up to 2 weeks! I’m still having it and it’s sooo good!
| The China Study | The Power - Rhonda Byrne |
| The Starch Solution | The Magic - Rhonda Byrne |
| Crazy Sexy Diet | Yoga Girl - Rachel Brathen |
| The Oh She Glows Cookbook |
Where Can You Find The Best Fast Food Burrito?
These Vegan Steaks Are Made From BEANS! 🌱
The 10-Minute Raw Vegan Pizza You Need To Try
Protein Meal Prep (Vegan) | JessBeautician AD
