Servings: 8 | Time: 1 hour

Ingredients

  • 3 tablespoons unsalted butter
  • 8 oz. Kontos® Kataifi Shredded Pastry Dough
  • 16 oz. melted dark or milk chocolate
  • 3 ½ cups Wonderful Pistachios® No Shells Lightly Salted pistachios
  • 1/4 cup tahini
  • Optional: white chocolate, food coloring, and edible gold dust for decoration

Step 1

Defrost the kataifi for 1 hour.

Step 2

Melt butter on medium heat and add chopped kataifi. Toast for 8-10 minutes until golden and crispy. Transfer to a plate and absorb excess grease. Allow it to cool to room temperature.

Step 3

Blend the pistachios until they gain a crumbly consistency, then continue until the mixture turns into a paste, and continue until a silkier texture is formed. There is no need to add any water or oil.

Step 4

Add the pistachio cream to the cooled kataifi and mix until well combined with the tahini.

Step 5

Drizzle any decorative chocolate, food coloring, or gold dust into molds, depending on how fancy and presentable you want it to look, and chill in the freezer for 10 minutes. Pour in the chocolate and spread it in the mold. Chill in the freezer for another 10 minutes until set.

Step 6

Lather the filling onto the set chocolate and spread evenly. Pour in more chocolate and allow it to cover the filling. Chill in the freezer for another 30 minutes to 1 hour, until set.

Step 7

Once the bar has set, take it out of the mold and enjoy!

Notes:

This recipe is easily adaptable to any size mold, so you can enjoy the chocolate in all different shapes and sizes. You can also use ready-made pistachio cream.