Dubai Chocolate Protein Bars Homemade
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: High-Protein, Vegetarian
Ingredients
Scale
- 1 cup kataifi pastry (kunafeh dough), shredded
- 1 tablespoon butter or coconut oil
- 1/2 cup pistachio butter (unsweetened)
- 2 scoops (approx. 60g) vanilla or pistachio whey protein powder
- 1 tablespoon tahini (optional, for depth of flavor)
- 1.5 cups dark chocolate chips or sugar-free chocolate
- 1 teaspoon coconut oil (for melting chocolate)
- A pinch of sea salt
- Crushed pistachios for garnish
Instructions
- Begin by finely chopping the kataifi pastry. In a small skillet over medium heat, melt the butter or coconut oil. Add the shredded kataifi and toast it, stirring constantly, for about 5 to 7 minutes until it turns a deep golden brown and becomes very crispy. Remove from heat and let it cool completely.
- In a medium mixing bowl, combine the pistachio butter, protein powder, and tahini. Stir until a thick paste forms. Once the toasted kataifi is cool, fold it into the pistachio mixture until the pastry is evenly coated. The texture should be thick and very crunchy.
- Using a microwave-safe bowl or a double boiler, melt the dark chocolate chips with one teaspoon of coconut oil. Stir every 30 seconds to ensure the chocolate stays smooth and doesn’t burn. The coconut oil helps give the chocolate a nice shine and a better snap.
- Line a loaf pan or a silicone bar mold with parchment paper. Pour about half of the melted chocolate into the bottom and spread it evenly. Place the mold in the freezer for 5 minutes to allow the chocolate to set slightly.
- Remove the mold from the freezer. Carefully spread the pistachio and kataifi protein mixture over the set chocolate layer. Press it down gently with a spatula to ensure it is level and reaches the corners.
- Pour the remaining melted chocolate over the pistachio layer, spreading it to the edges to seal everything in. Sprinkle with a touch of sea salt and crushed pistachios if desired. Place the bars in the refrigerator for at least 2 hours, or until completely firm.
- Once the chocolate is fully set, remove the block from the mold using the parchment paper. Use a sharp knife to slice into 8 even bars. For the cleanest cuts, dip your knife in hot water and wipe it dry between each slice.