DUBAI CHOCOLATE BAR BUT MAKE IT VEGANš« #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 doesnāt 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! Iām still having it and itās sooo good!
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