Ingredients

1.5 cups (7 oz) raw shelled pistachios

0.5 oz vegan white chocolate chips

6 oz vegan dark chocolate chips

2 Tb unsalted vegan butter

4 oz shredded kataifi

2 Tb tahini

1 Tb maple syrup

Directions

• Make Pistachio Butter: Roast pistachios at 325°F for 10 minutes. Cool for about 10 minutes. Add your roasted pistachios into the inner container of the Tribest Backspin Blender. Then secure the lids. Press the VACUUM + AUTO HIGH preset. Blending will begin after the vacuum cycle has ended. For an even smoother consistency, run an additional cycle using the AUTO preset. Transfer your pistachio butter to a container and set aside.
• Melt the white chocolate by microwaving at 30-second intervals. For a decorative pattern, use a fork to drizzle the white chocolate on the inside of the chocolate mold. Freeze for 10 minutes.
• Melt the dark chocolate. Pour half into the mold. Use a pastry brush to coat all sides. Freeze for 20 minutes.
• Melt the butter in a skillet. Add the shredded kataifi and fry until golden brown (about 7-10 minutes).
• In a bowl, mix the cooked kataifi with the pistachio butter, tahini, and maple syrup to create the filling.
• Once the chocolate in the mold has set, spread the filling over the chocolate layer using a spatula to smooth it out.
• Pour in the remaining dark chocolate on top. Freeze for 30 minutes to firm up. Remove the chocolate bar from the mold and enjoy your homemade Dubai Chocolate Bar!