Dubai Chocolate Protein Bars Homemade
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: High-Protein, Sugar-Free
Ingredients
Scale
- 1 cup Kataifi (shredded phyllo dough), chopped
- 1 tablespoon light butter or coconut oil
- 1/2 cup natural pistachio butter (unsweetened)
- 2 scoops (approx. 60g) vanilla or white chocolate protein powder
- 1 tablespoon honey or maple syrup (optional)
- 1 cup sugar-free dark chocolate chips
- 1 teaspoon coconut oil (for melting chocolate)
- 1 tablespoon crushed pistachios (for garnish)
- A pinch of sea salt
Instructions
- Place a small skillet over medium heat and add the butter or coconut oil. Once melted, add the finely chopped kataifi pastry. Stir constantly for 3 to 5 minutes until the pastry turns a deep golden brown and becomes very crispy. Remove from heat and let it cool slightly.
- In a medium mixing bowl, combine the pistachio butter, protein powder, and optional sweetener. Mix until a thick paste forms. If the mixture is too dry, add a teaspoon of water or almond milk. Fold in the toasted kataifi pastry until it is evenly distributed throughout the green pistachio cream.
- In a microwave-safe bowl, combine the sugar-free chocolate chips and one teaspoon of coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is completely smooth and glossy.
- Line a small rectangular container or a silicone bar mold with parchment paper. Pour half of the melted chocolate into the bottom and spread it evenly. Place the container in the freezer for 5 minutes to set the base layer.
- Remove the mold from the freezer. Spread the pistachio protein mixture over the set chocolate layer, pressing down firmly to create an even surface. Pour the remaining melted chocolate over the top, smoothing it out with a spatula. Sprinkle with crushed pistachios and a pinch of sea salt.
- Place the bars back into the freezer for at least 30 minutes or until the chocolate is completely firm. Once set, remove from the mold and slice into 8 even bars using a sharp warm knife.