Dubai Chocolate Protein Bars Homemade
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup kataifi pastry (shredded phyllo dough), finely chopped
- 1 tablespoon unsalted butter or coconut oil
- 1/2 cup pistachio butter or pistachio cream
- 2 scoops (approx. 60g) vanilla or unflavored whey or plant-based protein powder
- 1 cup dark or milk chocolate chips
- 1 teaspoon coconut oil (for melting chocolate)
- A pinch of sea salt (optional)
- Crushed pistachios for garnish (optional)
Instructions
- Step 1: Toasting the Kataifi
Place a small skillet over medium heat and melt the butter. Add the finely chopped kataifi pastry to the pan. Stir constantly for 3 to 5 minutes until the pastry turns a deep golden brown and feels very crispy. Remove from heat and let it cool completely in a bowl. - Step 2: Mixing the Protein Filling
In a medium mixing bowl, combine the pistachio butter and your choice of protein powder. Stir until smooth. Once the kataifi has cooled, fold it into the pistachio mixture until every piece of pastry is coated. The mixture should be thick and hold its shape. - Step 3: Melting the Chocolate
Combine the chocolate chips and one teaspoon of coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until the chocolate is completely smooth and glossy. Be careful not to burn the chocolate. - Step 4: Coating the Molds
Pour about half of the melted chocolate into the bottom of a silicone bar mold or a small rectangular container lined with parchment paper. Use a spoon to spread the chocolate slightly up the sides of the mold to create a shell. Place the mold in the freezer for 5 minutes to set. - Step 5: Adding the Filling and Final Layer
Remove the mold from the freezer. Evenly distribute the pistachio protein mixture over the set chocolate layer, pressing it down gently. Pour the remaining melted chocolate over the top, spreading it to the edges to seal the bars. Sprinkle with sea salt or crushed pistachios if desired. - Step 6: Chilling and Serving
Place the bars back into the freezer for at least 30 minutes or until the chocolate is completely firm. Once set, pop them out of the mold or lift the parchment paper and slice into 8 even bars using a warm knife.