Name: Viral Vegan Pistachio Chocolate Bar Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 300g dairy-free dark chocolate; 80g dairy-free white chocolate; 1 tablespoon vegan / dairy-free butter; 80g pistachio butter; 150g Kunafa / Katafi pastry

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Introduction

This viral vegan pistachio chocolate bar combines rich dairy-free chocolate with a crunchy, buttery pistachio filling wrapped in crispy Kunafa pastry. Perfect for a decadent treat, it’s sure to impress both vegans and chocolate lovers alike.

The image shows several heart-shaped chocolates with a thick dark brown chocolate outer layer and white chocolate drizzles on top. One chocolate is cut in half, revealing a dense, textured yellow-green filling inside. The chocolates are placed on a white marbled surface with pistachio shells scattered around. The drizzle and some small yellow crumbs add texture and detail on top of the chocolate shell. photo taken with an iphone --ar 4:5 --v 7

Ingredients

300g dairy-free dark chocolate
80g dairy-free white chocolate
80g pistachio butter
1 tablespoon vegan or dairy-free butter
150g Kunafa or Katafi pastry

Instructions

Step 1: Melt the dairy-free dark chocolate until smooth. Use a microwave in 10-second intervals or melt gently over a bain-marie.
Step 2: Spoon or brush some melted dark chocolate into your chocolate bar moulds, coating all sides thoroughly. Freeze for 10-15 minutes until set. Repeat several times to build a thick chocolate shell.
Step 3: Keep any extra melted chocolate warm for later use.
Step 4: Melt the dairy-free white chocolate and mix in the pistachio butter until fully combined.
Step 5: Heat the vegan butter in a medium pan over medium heat. Chop the Kunafa pastry with a serrated knife, then add it to the pan.
Step 6: Cook the pastry, stirring frequently, until it turns a deep golden brown, about 10-15 minutes. Remove from heat.
Step 7: Transfer the golden pastry to a bowl and stir in the pistachio and white chocolate mixture until the pastry is fully coated.
Step 8: Spoon the filling evenly into each chocolate mould and level with a spoon. Chill in the fridge for 10 minutes.
Step 9: Reheat the dark chocolate and drizzle it over the top of the pistachio filling to seal the bars.
Step 10: Return the moulds to the fridge to set for 30 minutes or the freezer for 15 minutes.
Step 11: Once fully set, carefully remove the chocolate bars from the moulds.
Step 12: Enjoy your vegan pistachio chocolate bars by biting into them, breaking them open, or slicing with a knife.

Tips & Variations

Use a food-grade brush for even chocolate coating in the moulds to avoid thin spots.
Swap pistachio butter for almond or hazelnut butter for a different nutty flavor.
For extra crunch, sprinkle chopped pistachios on top before the final chocolate drizzle sets.
If you can’t find Kunafa pastry, finely shredded phyllo dough is a good alternative.

Storage

Store the chocolate bars in an airtight container in the refrigerator for up to one week. Allow them to come to room temperature before eating for best flavor. You can also freeze them for up to one month; thaw in the fridge before serving.

How to Serve

A close-up view of heart-shaped dark chocolate treats on a white marbled surface covered with a printed sheet. Each chocolate has a smooth, shiny dark brown outer layer with thin, light green drizzle lines and a light cream drizzle on top. The inside shows a thick, crumbly golden pistachio filling with a coarse texture. Around the chocolates, there are whole and cracked open pistachio nuts. A white cup with greenish liquid is partially visible in the top left corner. The photo has a warm, inviting feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of vegan butter?

Yes, regular butter can be used if you are not strictly vegan, but it will change the recipe from dairy-free to dairy-based.

What if I don’t have a chocolate mould?

You can use silicone ice cube trays or line a small container with parchment paper and cut the set chocolate into bars once firm.