Mini Dubai Chocolate Bites
The Dubai chocolate bar had a moment, and rightfully so — pistachio and kataifi were always going to be a winning combo. But the bars are expensive and a little intense for an everyday craving. These bites are the snack-sized, healthier version that lives in my freezer. Granola and dates instead of all the sugar, same pistachio-kataifi situation, just smaller.
Time to read: 5 min | Time: 15 min + 30 minchilling time | Yields: 22 servings
Ingredients
Base
¾ cup granola (homemade or a clean store-bought option)
7 Medjool dates, pitted
½ tbsp cacao powder
Filling
½ cup pistachio butter
¼ cup kataifi pastry, roughly chopped
Dipping
3 oz (~85 g) dark chocolate, melted
Method
Pulse the granola, dates, and cacao powder in a food processor until the mixture is sticky and holds together when pressed between your fingers.
Divide the base evenly between the cavities of a silicone mold (you'll need around 22 bite-sized cavities). Press firmly into the bottom of each.
In a small bowl, mix the pistachio butter with the kataifi until well combined. Spoon roughly a teaspoon over the base in each mold.
Cover each one with melted dark chocolate. Tap the mold gently against the counter to settle and smooth the top.
Freeze for 30 minutes to 1 hour, until fully set. Pop the bites out of the molds and store in an airtight container in the fridge or freezer.
Notes:
A note on the pistachio butter: mine is homemade and on the thicker side, which is why the filling uses more pistachio butter relative to kataifi. If yours is runnier (most store-bought versions are), reduce the pistachio butter to about ⅓ cup and bump the kataifi up to ⅓ cup so the filling holds together and you get enough crunch.
Use the best-quality dark chocolate you can — it's most of the top layer.
Store in the fridge for up to 2 weeks or the freezer for up to 2 months. They melt in your mouth straight from either.
Nutrition facts per serving:
Energy: 67 kcal | Carbs: 9.7 g | Protein: 1.5 g | Fat: 3.0 g
