Description
These are my protein twist on a Dubai chocolate bar.
Ingredients
Scale
- 3/4 cup Vegan Mini Chocolate Chips
- 1.5 tsp Coconut Oil
- 1 cup Vegan Pistachio Cream (I used Eatalian)
- 1/2 cup Roasted Kataifi
- 1 1/2 tbsp Tahini
- 100 g Edamame Puffs
Instructions
- In a small microwave-safe bowl, melt the chocolate chips and coconut oil for 20 seconds at a time, stirring really well in between.
- Place the silicone mold on a baking sheet (so that it’s sturdy).
- Thinly coat the heart shaped silicone molds – the bottoms and sides.
- Toss in the fridge or freezer for about 10 minutes until the chocolate has solidified.
- In a medium bowl, mix together the Pistachio cream and Tahini until smooth.
- Add in the edamame puffs and roasted kataifi. Mix together well until all the edamame puffs and kataifi are well coated in the pistachio cream mixture.
- Add the edamame puffs mixture to the heart molds.
- Push the edamame puff mixture into the mold and smooth out the top.
- Add the remaining chocolate on top. (If the chocolate has hardened during this process, do 20 sec microwave intervals again until melted and smooth).
- Put back in the freezer or fridge until hardened.
Notes
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Dessert
- Method: No-Bake
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 heart
- Calories: 506 kcal
- Sugar: 10 g
- Sodium: 20 mg
- Fat: 32 g
- Saturated Fat: 8 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 31.5 g
- Fiber: 5 g
- Protein: 23.3 g
- Cholesterol: 0 mg
Keywords: Protein Dubai Chocolate Heart