Belle’s Pistachio Knafeh Chocolate Bar

Makes 6 small bars · About 1 hour, mostly chilling

Ingredients

• 300 g dark chocolate, chopped
• 90 g kataifi (shredded filo pastry), chopped
• 2 tbsp butter
• 1/2 cup (120 g) pistachio cream
• 1 tbsp tahini (optional)
• Pinch of salt
• Chopped pistachios (optional)

Equipment

• Frying pan
• Heatproof bowl for melting the chocolate
• Pastry brush
• Bar moulds

Method

1. Toast the kataifi in the butter over medium heat, stirring, about 5 minutes until golden.
2. Off the heat, stir in the pistachio cream, tahini and salt.
3. Melt the chocolate gently. Brush a layer into bar moulds and chill 5–10 minutes.
4. Pack in the pistachio filling and press it level.
5. Seal the top with the rest of the chocolate.
6. Freeze about 20 minutes until set, then unmould and snap. Keep chilled.

Contains tree nuts, wheat and dairy.

Inspired by @feelgoodfoodie’s pistachio knafeh chocolate bar.