There’s something incredibly satisfying about indulging in a sweet treat that’s both delicious and healthy. For me, the perfect example is this pistachio chocolate bar. Combining rich, creamy chocolate with the crunch of pistachios creates a treat that’s simply irresistible.
If you’re looking for easy vegan chocolate recipes, this one is a standout. It’s not only simple to make but also aligns perfectly with a plant-based lifestyle.
I remember the first time I made this recipe – it was a revelation! The crunchy Kataifi pastry adds a delightful texture that takes these bars to the next level. Plus, with the goodness of pistachios and the richness of dark chocolate, you get a treat that’s as nourishing as it is indulgent. Let me guide you through this easy vegan chocolate recipe that will surely become a favorite in your kitchen!
P/s: Another chocolate recipe that you will love: Caffeinated Hot Chocolate
Why Dubai Pistachio Chocolate Bars Are a Must-Try
The Dubai pistachio chocolate bar combines rich, creamy chocolate with crunchy pistachios for an irresistible treat that’s as luxurious as it is delicious. The unique blend of flavors—a balance of nutty pistachio and velvety chocolate—brings a sophisticated taste, especially popular in Middle Eastern desserts like pistachio kunafa chocolate bar.
Not only do these bars satisfy sweet cravings, but they also offer a dose of healthy fats and protein, making them a great option for anyone looking for easy vegan chocolate recipes. Vegan and chocolate lovers alike will find these bars a must-try, with each bite delivering a rich and satisfying experience.
Vegan Pistachio Chocolate Bar
For 8 Servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
- 1 cup shredded phyllo or kataifi, cut into small pieces
- 1 tbsp coconut oil, for frying
- 1.5 cups pistachio butter
- 2 cups dark chocolate chocolate, I used dairy free
- 1 tbsp coconut oil, for melting the chocolate
- Optional ¼ cup white chocolate
- 1 tsp matcha (to color the white chocolate)
Steps:
- Toast the Phyllo/Kataifi: Heat 1 tbsp coconut oil in a skillet. Cook 1 cup shredded phyllo or kataifi until golden and crispy. Cool.
- Melt the Chocolate: Melt 2 cups of dark chocolate with 1 tbsp coconut oil in a double boiler or microwave.
- Assemble the Bar: Pour half the melted dark chocolate into a parchment-lined pan. After that, spread 1.5 cups of pistachio butter over the chocolate. Sprinkle with the crispy phyllo or kataifi.
- Add Optional White Chocolate: Melt ¼ cup white chocolate and mix in 1 tsp matcha (if using). Drizzle over the top.
- Chill: Refrigerate for 2 hours until set. Cut into pieces and enjoy!
Notes:
- For an extra touch of sweetness, you can drizzle some melted white chocolate (dairy-free) over the top before setting.
- These bars can be stored in an airtight container in the refrigerator for up to two weeks.
- Feel free to experiment with other nuts or add-ins like dried fruit or coconut flakes for a personalized twist.
Nutrition Facts (per serving):
- Calories: 200 kcal
- Sugar: 8g
- Sodium: 20mg
- Total Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Tips for Perfecting Your Vegan Pistachio Chocolate Bar:
To make an exceptional pistachio kunafa chocolate bar, start with a smooth, lump-free pistachio butter base. Carefully melt dark chocolate over a double boiler or in short intervals in the microwave to avoid overheating, preserving its rich texture. For a decorative finish, drizzle a swirl of melted white chocolate on top, adding a lovely touch of contrast and flavor.
You can also personalize your bars by experimenting with toppings like sea salt, orange zest, or even a sprinkle of finely crushed kunafa for added texture. This easy-to-make vegan treat is bound to become a staple in your easy vegan chocolate recipes collection!
#VeganChocolate #PistachioChocolate #HealthyTreats #TalesOfAKitchen
At Tales Of A Kitchen, I believe that making delicious, healthy food should be simple and enjoyable. If you loved this pistachio chocolate bar recipe, be sure to explore more of my vegan-friendly treats.
C.
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Easy Vegan Pistachio Chocolate Bar – Rich, Nutty, and Delicious
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 Servings 1x
- Category: Bread, breakfast and bars
Description
Indulge in the perfect blend of rich chocolate and crunchy pistachios with this easy-to-make pistachio chocolate bar recipe. Find more at Tales Of A Kitchen!
Ingredients
- 1 cup shredded phyllo or kataifi, cut into small pieces
- 1 tbsp coconut oil, for frying
- 1.5 cups pistachio butter
- 2 cups dark chocolate chocolate, I used dairy free
- 1 tbsp coconut oil, for melting the chocolate
- Optional ¼ cup white chocolate
- 1 tsp matcha (to color the white chocolate)
Instructions
- Toast the Phyllo/Kataifi: Heat 1 tbsp coconut oil in a skillet. Cook 1 cup shredded phyllo or kataifi until golden and crispy. Cool.
- Melt the Chocolate: Melt 2 cups of dark chocolate with 1 tbsp coconut oil in a double boiler or microwave.
- Assemble the Bar: Pour half the melted dark chocolate into a parchment-lined pan. After that, spread 1.5 cups of pistachio butter over the chocolate. Sprinkle with the crispy phyllo or kataifi.
- Add Optional White Chocolate: Melt ¼ cup white chocolate and mix in 1 tsp matcha (if using). Drizzle over the top.
- Chill: Refrigerate for 2 hours until set. Cut into pieces and enjoy!
Notes
- For an extra touch of sweetness, you can drizzle some melted white chocolate (dairy-free) over the top before setting.
- These bars can be stored in an airtight container in the refrigerator for up to two weeks.
- Feel free to experiment with other nuts or add-ins like dried fruit or coconut flakes for a personalized twist.
Nutrition
- Calories: 200 kcal
- Sugar: 8g
- Sodium: 20mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg