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Dubai Chocolate Protein Bars (Pistachio Kataifi)

Author: Alberto Russo
220kcal
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Prep 19 minutes
No-bake high-protein bars layering creamy pistachio filling, toasted kataifi crunch and a sugar-free dark chocolate shell. 20 g protein, 220 calories per bar. Prep Time: 20 minutes Cook Time: 0 minutes Total Time: 1 hour 20 minutes Servings: 10 Course: Dessert, Snack Cuisine: Middle Eastern, American Difficulty: Easy Keywords: dubai chocolate protein bars, pistachio kataifi, no bake protein bars, sugar free Calories: 220 kcal
Servings 10 bars
Course Dessert, Snack
Cuisine American, Middle Eastern

Ingredients

  • For the pistachio filling:
For the pistachio filling:
  • - 1/2 cup pistachio cream or pistachio butter 120 g, pure 100%
  • 1 cup vanilla or pistachio whey protein powder 90 g
  • 2 tablespoons tahini 30 g
  • 3 tablespoons allulose 36 g
  • 3-5 tablespoons milk of choice
  • 1 pinch fine sea salt
  • 1 cup kataifi pastry 80 g, toasted
  • 1 tablespoon ghee or butter 14 g, for toasting kataifi
For the chocolate coating:
  • 1 cup sugar-free dark chocolate 170 g, chopped
  • 1 teaspoon coconut oil
  • 2 tablespoons crushed pistachios for topping

Equipment

  • - 8x8 baking pan
  • Parchment paper
  • Wide skillet
  • - Sharp knife

Method

  1. Toast the kataifi. Cut kataifi into 1-inch lengths with scissors. Melt ghee in a skillet over medium-low heat. Add kataifi and toast, stirring constantly, for 4 to 6 minutes until deeply golden. Spread on a plate to cool completely. Reserve 1/4 cup for topping.
  2. Make the filling. In a bowl, stir together pistachio cream, tahini, allulose and salt until smooth. Add protein powder and mix. Add milk one tablespoon at a time until the mixture forms a thick, moldable dough. Fold in 3/4 cup of the toasted kataifi.
  3. Press and chill. Line an 8x8 pan with parchment. Press the filling in firmly and evenly with the back of a spoon. Freeze 20 minutes.
  4. Coat. Melt dark chocolate with coconut oil in 30-second microwave bursts until smooth. Pour over the chilled slab and spread evenly. Immediately top with reserved kataifi and crushed pistachios.
  5. Set and slice. Chill in the fridge 30 to 45 minutes until the chocolate sets. Lift out by the parchment and slice into 10 bars with a warm, dry knife.

Nutrition

Calories220kcalCarbohydrates11gProtein20gFat13gSaturated Fat5gSodium90mgFiber4gSugar2gCalcium120mg

Notes

  • Storage: Airtight container in the fridge up to 7 days, or freeze individually wrapped up to 2 months.
  • Crunch: Toast the kataifi deeply golden and cool fully before folding in, or it goes soft.
  • Texture: Don't skip the tahini, it keeps the filling fudgy instead of chalky.
  • Protein: Whey or casein only. Plant protein dries out the bars.

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