Dark Chocolate Kataifi Recipe – Pistachio Butter & Tahini Delight

Last Updated on 4 months by Neha Deshmukh

Dark Chocolate Kataifi Recipe – Pistachio Butter & Tahini Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s a little bit special, a little bit different, and totally delicious. Well, look no further! This Dark Chocolate Kataifi with Pistachio Butter and Tahini is exactly that. I first made this for a Diwali get-together last year, and it was gone in minutes. Seriously, minutes! It’s a beautiful blend of textures and flavors – crunchy, creamy, chocolatey, and with a subtle Middle Eastern twist. Let’s get baking!

Why You’ll Love This Recipe

This isn’t your average chocolate bar. The kataifi pastry gives it an incredible crunch, while the pistachio butter and tahini add a nutty, sesame-rich depth that complements the dark chocolate perfectly. It’s surprisingly easy to make, even though it looks super impressive. Plus, it’s a fantastic way to introduce some new flavors to your dessert repertoire. Trust me, you’ll be making this one again and again!

Ingredients

Here’s what you’ll need to create this magic:

• 200g dark or milk chocolate (grams)
• 1 cup kataifi (shredded phyllo dough)
• 2 tbsp unsalted butter (tablespoons)
• 1.5 tbsp white chocolate (tablespoons)
• Few drops orange food coloring
• 3 tbsp pistachio butter (tablespoons)
• 1 tbsp tahini (tablespoon)

Ingredient Notes

Let’s talk ingredients! A few things will make all the difference:

• Kataifi – shredded phyllo dough: This is the star of the show! It looks like very fine noodles and creates the most amazing crispy texture. You can usually find it in the freezer section of Middle Eastern or Mediterranean grocery stores. Don’t be intimidated by it – it’s easier to work with than you think!
• Pistachio Butter: Oh, the glorious pistachio butter! It adds such a unique and luxurious flavor. You can find it online or in specialty food stores. If you can’t find it, almond butter is a decent substitute, but it won’t have quite the same magic.
• Tahini – sesame seed paste: Don’t skip this! Tahini brings a subtle savory note that balances the sweetness beautifully. It’s a staple in Middle Eastern cuisine and adds a lovely depth of flavor.
• Dark and White Chocolate: I love using a good quality dark chocolate (around 70% cacao) for a rich, intense flavor. The white chocolate is just for a little swirl and color, so you don’t need to splurge on the fancy stuff here.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s melt that chocolate. Break up the dark chocolate and place it in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until completely melted and smooth. Repeat this process with the white chocolate.
2. Now for the fun part! Add a few drops of orange food coloring to the melted white chocolate and mix well. This will give us a beautiful contrast.
3. Time to toast the kataifi. Melt the butter in a pan over medium heat. Add the kataifi and toast, stirring constantly, until it’s golden brown and crispy. This usually takes about 5-7 minutes. Be careful not to burn it! Let it cool completely.
4. Grab your molds (I like using mini loaf pans or silicone molds). Pour a layer of melted dark chocolate into the bottom of each mold. Then, sprinkle in the cooled kataifi, followed by dollops of pistachio butter and the tahini mixture.
5. Top it all off with the remaining melted dark chocolate.
6. Pop the molds into the refrigerator and chill for at least 15-20 minutes, or until completely set.
7. Once set, carefully demold the bars and serve at room temperature.

Expert Tips

• Don’t overheat the chocolate! Microwaving in short intervals is key to preventing it from seizing up.
• Make sure the kataifi is completely cool before adding it to the chocolate. Otherwise, it will melt the chocolate.
• If you’re having trouble demolding, try running the bottom of the mold under warm water for a few seconds.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: Look for gluten-free kataifi! It’s becoming more widely available.
• Nut-Free Variation: My friend’s son has a nut allergy, so for him, I use sunflower seed butter instead of pistachio butter. It works beautifully!
• Spice Level: My grandmother always added a tiny pinch of cardamom to her chocolate desserts. It adds a lovely warmth and complexity.
• Festive Adaptation: For Diwali or Holi, I love using different colored food coloring to create vibrant, themed bars. Pink and orange for Holi, or gold and silver for Diwali!

Serving Suggestions

These bars are perfect on their own with a cup of chai, or as part of a larger dessert spread. They also make a lovely homemade gift!

Storage Instructions

Store the bars in an airtight container in the refrigerator for up to a week. They’re best enjoyed at room temperature, so let them sit out for a few minutes before serving.

FAQs

Let’s answer some common questions:

• What is Kataifi and where can I find it? Kataifi is a type of shredded phyllo dough, often used in Middle Eastern and Mediterranean desserts. You can usually find it in the freezer section of specialty grocery stores.
• Can I make this recipe ahead of time? Absolutely! You can make the bars a day or two in advance and store them in the refrigerator.
• What’s the best way to melt chocolate without burning it? Microwaving in 30-second intervals, stirring in between, is the safest method. You can also use a double boiler.
• Can I use a different type of nut butter? Yes! Almond butter, cashew butter, or even sunflower seed butter will work.
• How can I adjust the sweetness of this dessert? Use a darker chocolate with a higher cacao percentage, or reduce the amount of white chocolate.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below!