Ingredients
Scale
- 1.5 cups Dark chocolate chips (70% cocoa or higher)
- 1 tablespoon Coconut oil
- 1/2 cup Kataifi pastry (shredded phyllo dough), chopped finely
- 1 tablespoon Butter or ghee (for toasting)
- 1/2 cup Pure pistachio butter (unsweetened)
- 1 scoop (approx. 30g) Vanilla or pistachio protein powder
- 1 teaspoon Honey or maple syrup (optional)
- Sea salt flakes for garnish
Instructions
- Melt the Chocolate Shell: Place the dark chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until the chocolate is completely smooth. Place 6 silicone cupcake liners on a tray and spoon about one tablespoon of chocolate into each, coating the bottom and halfway up the sides. Place the tray in the freezer for 10 minutes to set.
- Toast the Kataifi: In a small skillet over medium heat, melt the butter. Add the finely chopped kataifi pastry. Stir constantly for 3 to 5 minutes until the pastry turns a deep golden brown and becomes very crispy. Remove from the heat and let it cool slightly.
- Prepare the Protein Pistachio Filling: In a mixing bowl, combine the pistachio butter, protein powder, and toasted kataifi. If the mixture is too dry, add a teaspoon of honey or maple syrup. Mix until the protein powder is fully incorporated and the toasted pastry is evenly coated in the pistachio butter.
- Assemble the Cups: Remove the silicone liners from the freezer. Place a generous tablespoon of the pistachio protein mixture into each chocolate-lined cup. Press it down gently to level the surface, leaving enough room at the top for the final layer of chocolate.
- Final Seal and Chill: Spoon the remaining melted chocolate over the pistachio filling to seal the cups. Spread it to the edges using the back of a spoon. Sprinkle a few flakes of sea salt on top for flavor. Return the tray to the freezer for another 15 to 20 minutes until completely firm.
- Cook Time: 30 minutes