It’s National Pistachio Day! So here’s a throw back to a recipe we made this past summer: our gluten-free version of the famous Dubai chocolate bar (and forgot to share here! :P )
You DON'T have to miss out on this trending chocolate bar!! You can use the recipe below to make your own easy kadaifi, (aren't up for making your own? just add puffed quinoa - it's not quite as crunchy but is still very delicious!). It's like an adult pistachio Reese's peanut butter cup
If you want a full step-by-step process you can watch the full video here: https://youtu.be/FScmW_e1UxE?si=b3VTegj3sVLEepZi
You’ll need:
Molds: these are the molds we used. They’re nice & deep and great for making filled chocolate bars: https://amzn.to/46ZkiAK
Dark Chocolate
White and/or coloured chocolate for designs (optional)
Filling:
Kataifi (shredded phyllo dough) see below for gf recipe/or use puffed quinoa
Butter or oil for toasting the kataifi
Pistachio butter (we blended freshly roasted pistachios with some maple syrup and coconut oil)
1. We started by melting our white chocolate and drizzling it in our chocolate mold. Then we added some colour to the white chocolate by adding some blue spirulina, and drizzled that in the mold.
2. We popped the mold in the fridge while we toasted pistachios and made the gluten-free kataifi
3. Make your kadaifi (see below) then break/cut them up and toast them, or toast some puffed quinoa, or if you dare, some rice vermicelli (but they are SUPER DUPER crunchy in the filling).
4. Add some melted dark chocolate to the molds. You can pour them full them dump the extra out, OR you can use a brush or a spoon to “paint” the chocolate up the sides of the molds to make sure it covers all the surfaces. Then pop in fridge to set.
5. Add some pistachio butter to your crunchy mix-in of choice. We eye-balled this, but kept it heavier in mix-ins to keep this on the thicker side.
6. Fill the chocolate molds with filling, almost but not quite up to the top (leave a bit of space for a layer of chocolate.
7. Seal the chocolate bar by adding some more chocolate on top, and smooth out with a spatula. Then chill until set.
8. Carefully unmold. You can use a knife to clean up the edges if you wish. And enjoy!!
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GLUTEN FREE DAIRY FREE VEGAN KADAIFI RECIPE:
not our recipe we used this recipe from Bee Nourished Blog/video here:
Their recipe makes A LOT so I scaled it WAY down and it still made a lot, but it lets you practise making it, and choose the best pieces to use for your pistachio filling.
Konafa Dough:
1/2 cup rice flour
1/4 cup tapioca starch
1/2 tbsp. oil
3/4 cups water (add gradually because each flour needs a different amount)
Blend everything in a blender until you get a smooth liquid-like consistency. You want it to drip off your spatula in thin but continuous stream. I started by adding 1/2c of water, then added another 2 tbsp to reach a good consistency. If you make it too runny, add some more flour. If it isn’t runny enough, add some more water and reblend.
Once you have the perfect consistency, transfer it to a piping bag with a thin piping tip or a ziplock bag with the tiniest piece of the crooner snipped off.
Then heat up a skillet or non-stick griddle, and drizzle the batter all over the pan to make your “hairs”. Once cooked, they will change to opaque, and start to curl up off the surface. They are done, and you can transfer them to a plate/bowl. Repeat until you are out of batter.
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