Ingredients
Scale
- 100g Kataifi pastry (shredded phyllo dough), chopped into small pieces
- 1/2 cup Pistachio butter or cream (look for no-sugar-added versions)
- 2 scoops (approx. 60g) Vanilla or Unflavored Whey Protein Powder
- 1 tablespoon Tahini (optional, for depth of flavor)
- 200g Dark chocolate (70% cocoa or higher)
- 1 teaspoon Coconut oil
- A pinch of flaky sea salt
Instructions
- Place the chopped kataifi pastry in a dry skillet over medium heat. Stir constantly for 5-8 minutes until the pastry turns a deep golden brown and becomes very crispy. Be careful not to burn it. Once toasted, remove from heat and let it cool completely in a bowl.
- In a medium mixing bowl, combine the toasted kataifi, pistachio butter, protein powder, and tahini. Mix thoroughly until the protein powder is fully incorporated and the mixture holds together. It should be thick and slightly crumbly but pliable.
- Break the dark chocolate into small pieces and place them in a microwave-safe bowl with the coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is completely smooth and glossy.
- Take a silicone bar mold or a small rectangular container lined with parchment paper. Pour half of the melted chocolate into the bottom and spread it evenly. Place the mold in the freezer for 5 minutes to set the first layer.
- Remove the mold from the freezer. Evenly distribute the pistachio and kataifi mixture over the set chocolate layer, pressing down gently with a spoon or your fingers to create an even surface.
- Pour the remaining melted chocolate over the pistachio layer, smoothing it out to the edges. Sprinkle a pinch of flaky sea salt on top for garnish. Place the bars in the refrigerator for at least 1 hour, or until the chocolate is completely firm.
- Cook Time: 30 minutes