This recipe is inspired by the viral "Dubai chocolate" bars created by British-Egyptian entrepreneur Sarah Hamouda, founder of Fix Dessert Chocolatier. Known for her innovative takes on dessert, Sarah’s bars became an internet sensation, with TikTok users sharing videos of the gooey, nutty filling encased in rich chocolate. While the originals feature pistachio cream, I’ve used tahini for a creamy, nutty flavor that pairs beautifully with chocolate. The real star, though, is the crunchy kataifi pastry filling—golden, buttery, and downright irresistible. Not only does it create a decadent chocolate treat, but it also doubles as an amazing ice cream topping! Feel free to experiment with peanut butter or other nut butters, and if you’re a fan of milk chocolate, this recipe will work just as well.
Ingredients
- ½ pound kataifi pastry
- ¾ cup butter or vegan butter melted
- 1 cup 100% sesame tahini
- 3 3.5-ounce bars dark chocolate (or milk chocolate if preferred)
- ¼ cup white chocolate optional for decoration
- Chocolate molds
Nutritional Facts
Instructions
Prepare the Base:
- Melt the white chocolate (if using) in a double boiler or microwave, stirring frequently to prevent burning, until smooth and drizzlable.
- Drizzle the white chocolate randomly into the bottoms of your chocolate molds to create a marbled effect. Refrigerate to set.
Coat the Molds:
- Melt the dark (or milk) chocolate in a double boiler or microwave. Pour it into each mold, swirling to coat the sides completely. Pour out the excess chocolate back into the bowl and refrigerate the molds to harden.
Prepare the Kataifi Filling:
- Separate and cut the kataifi pastry into small pieces. Add it to a large dry skillet over medium heat and begin toasting.
- Gradually pour in the melted butter while stirring to evenly coat the kataifi. Toast until it reaches a deep golden brown, stirring frequently to prevent burning.
- Remove from heat and stir in the tahini until well combined.
Assemble the Chocolates:
- Remove the chocolate-coated molds from the refrigerator. Fill each mold with the kataifi-tahini mixture, pressing gently to ensure an even layer.
- Pour the remaining melted chocolate over the filling, spreading it evenly to seal the molds with a thin layer of chocolate.
Chill and Serve:
- Refrigerate the filled molds until the chocolate is fully set. Gently pop the chocolates out of the molds and serve.
Video
Enjoy these indulgent, crunchy, and nutty chocolate bites—perfect for any occasion!
