Description
Delicious chocolate-covered kataifi balls filled with pistachio butter and tahini.
Ingredients
Scale
- 4 tbsp butter
- 3 cups Kataifi (kadayif), chopped into small pieces
- ⅓–½ cup pistachio butter
- 2 tbsp tahini
- pinch of salt
- 2 cups dark chocolate chips
- 1½ tbsp coconut oil
- ¼ cup ground pistachios
- 1 tbsp flaky sea salt
Instructions
- In a large nonstick skillet over medium heat, melt the butter. Once bubbly, add in the chopped kataifi. Cook until it becomes a golden brown color, stirring frequently (once it looks like toasted coconut, it’s ready.)
- Transfer the kataifi to a bowl and combine it with ⅓ cup pistachio butter, tahini, and a pinch of salt until incorporated. If it doesn’t feel wet enough, stir in the additional pistachio butter.
- Scoop tablespoon-sized portions of the mixture and roll into balls. Transfer to the freezer for 30-40 minutes to harden a bit.
- Add chocolate chips and coconut oil to a heat-safe bowl or cup. Microwave in 20-second intervals, stirring thoroughly after each interval, until smooth, shiny, and pourable. (You can also use a double boiler on the stove over low heat.)
- Place a kataifi ball on a fork and lower it into the melted chocolate, using a spoon to pour the chocolate all over until well-covered.
- Transfer to a parchment-lined baking sheet and immediately garnish with just a hit of pistachio dust and flaky sea salt before the chocolate sets.
- Allow to dry and set. Enjoy!
Notes
- Make sure to store the kataifi balls in an airtight container after they set.
- These can also be enjoyed with different nut butters based on your preference.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 balls
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg