CHOCOLATE DUBAI BARS RECIPE

• Optional: Melt the white chocolate and drizzle small amounts on the inside of the chocolate molds for a cool design. Set aside.
• In a microwaveable bowl, add the chocolate chips and one tablespoon of coconut oil and melt in the microwave at 20 seconds increments until it is melted through, stirring at each increment.
• Place 1 or 2 tablespoons of melted chocolate into each chocolate mold. Using a spoon or brush, spread them all over the bottom and side of the molds. Then place the mold in the fridge for the chocolate to set.
• Meanwhile, start to make the pistachio filling. Chop the Kataifi (phyllo dough) over a cutting board, if needed.
• Place the 2 tablespoons of coconut oil in a pan over medium heat. Add the chopped kataifi to the pan. Cook the kataifi for a few minutes while continuously mixing until golden brown.
• Turn the heat off and then add the pistachio butter and tahini and mix together to combine.
• Divide the pistachio filling mixture equally into the chocolate molds. Spread them out evenly.
• Next, add another 1-2 tablespoons or more to each one to cover the filling. Spread them out using a spoon or a silicone brush.
• Allow it to set in the fridge for 20 minutes or in the freezer for 10 minutes. Remove from molds.