Description
This Viral Vegan Pistachio Chocolate Bar recipe combines rich dairy-free dark and white chocolates with creamy pistachio butter and crunchy kunafa pastry for a delightful vegan treat. Coated in thick layers of melted dark chocolate, filled with a luscious pistachio and white chocolate mixture, and finished with toasted kunafa, these bars are perfect for any chocolate lover seeking a dairy-free indulgence.
Ingredients
Scale
Chocolate and Butter
- 300g dairy-free dark chocolate
- 80g dairy-free white chocolate
- 1 tablespoon vegan / dairy-free butter
Filling
- 80g pistachio butter
- 150g Kunafa / Katafi pastry
Instructions
- Prepare the chocolate mould: Melt the dairy-free dark chocolate until smooth using either a microwave in 10-second intervals or a bain-marie over the hob.
- Coat the moulds: Spoon some melted dark chocolate into your chocolate bar moulds (or heart-shaped moulds) and spread it to fully coat the inside, including the sides. Place into the freezer for 10-15 minutes or until set. Repeat this process several times to create a thick chocolate shell.
- Keep excess chocolate warm: Any leftover melted chocolate should be kept in a warm place for later use.
- Make the pistachio filling: Melt the dairy-free white chocolate until smooth, then stir in the pistachio butter until fully combined.
- Toast the kunafa pastry: Heat a medium/large pan on medium heat, add the vegan butter and allow it to melt. Chop the kunafa pastry with a serrated knife and add it to the pan. Cook, stirring with a heatproof spatula, until the pastry turns a deep golden brown (about 10-15 minutes). Remove from heat.
- Combine filling and pastry: Transfer the toasted kunafa pastry to a bowl, drizzle over the pistachio and white chocolate mixture, and stir until all the pastry is evenly coated.
- Fill the moulds: Spoon the pistachio filling evenly into the prepared chocolate moulds and level off with a spoon. Place the moulds into the fridge for 10 minutes to set slightly.
- Seal the bars: Reheat the reserved dairy-free dark chocolate until melted again, then drizzle over the tops of the pistachio filling to completely cover it.
- Set the chocolate bars: Return the filled and topped moulds to the fridge to fully set for about 30 minutes, or place in the freezer for 15 minutes for quicker setting.
- Unmould and serve: Once set, carefully remove the chocolate bars or hearts from the moulds. Break, bite, or cut open to enjoy your vegan pistachio chocolate bars.
Notes
- Use a food-grade brush to evenly spread the chocolate in the moulds for a smoother finish.
- Ensure the kunafa pastry is toasted to a deep golden brown for optimum crunch and flavor.
- Store the finished chocolate bars in a cool place or refrigerate to keep them firm.
- For easier melting, chop the chocolate into smaller pieces before microwaving or bain-marie melting.
- This recipe is suitable for vegans and those avoiding dairy products.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
Keywords: vegan chocolate bar, pistachio chocolate, dairy-free dessert, vegan sweets, kunafa pastry chocolate, vegan pistachio treat
