This delicious dessert is a mix of crispy kunafa, creamy pistachio and tahini, all covered in smooth chocolate. It’s a trendy treat that’s rich, nutty, and full of texture. With a Thermomix, it’s very simple to make at home.
Ingredients:
Pistachio Spread
- 30 g sugar
- 100 g shelled pistachios
- 100 g white chocolate, chopped
- 80 g cold butter, cut in small pieces
Tahini
- 50 g white sesame seeds, toasted (see Tips & Tricks)
- 30 g sunflower oil
Chocolate Bar
- 80 g kunafa pastry, chopped and toasted (see Tips & Tricks)
- 180–200 g milk chocolate, chopped
- 180–200 g dark chocolate, chopped
Instructions:
Make Pistachio Spread
- Put sugar and pistachios into the Thermomix. Grind for 30 seconds at speed 10. Scrape down the bowl.
- Add white chocolate and butter. Melt for 5 minutes at 55°C, speed 2.
- Pour into a clean jar, let it cool, then close the lid and put in fridge. Clean the bowl.
Make Tahini
- Put toasted sesame seeds into clean, dry bowl. Grind for 20 seconds at speed 9. Scrape the sides.
- Add oil. Mix for 30 seconds, starting at speed 6 and increasing to 8. Pour into jar and cool. Clean the bowl.
Make Chocolate Bars
- Place a bowl on top of the Thermomix lid. Weigh the toasted kunafa into the bowl. Add pistachio spread and tahini. Mix and set aside.
- Put milk and dark chocolate into the Thermomix. Grind for 10 seconds at speed 8. Scrape down the bowl.
- Melt for 5–6 minutes at 55°C, speed 2. Spoon 1 tablespoon of melted chocolate into each mould. Spread it to cover the bottom and sides. Turn the mould upside down and tap to remove extra chocolate. Chill for 15 minutes in the fridge.
- Add 1–2 tablespoons of the kunafa mixture into each mould. Cover with more melted chocolate. Smooth the top using a spatula. Scrape off any extra chocolate. Chill in fridge for 1 hour or overnight. Take out of mould and store in fridge.
Tips & Tricks:
- ⭐ Pistachio spread can be used for doughnuts, pastries, cakes, or just on toast. Keeps in fridge for 1 month.
- ⭐ Roast sesame carefully. If it’s too light, it stays raw; too dark, it gets bitter. Toast in a dry pan over medium heat until golden.
- ⭐ To toast kunafa, fry in a pan with butter over medium heat until golden brown.
- ⭐ Reheat chocolate before adding the top layer if it has cooled too much.
Nutrition per 1 piece:
- Calories: 199.1 kcal
- Protein: 2.8 g
- Fat: 14.1 g
- Carbs: 16 g
- Fiber: 2.3 g
- Saturated Fat: 7.5 g
- Sodium: 35.4 mg
Pistachio Chocolate Bar
A rich and crunchy chocolate bar filled with toasted kunafa, creamy pistachio spread, and tahini. A perfect dessert to impress!
🕒 Total Time: About 1.5–2 hours (plus cooling)
🍴 Servings: About 10–12 small bars
🧾 Ingredients:
- 30 g sugar
- 100 g shelled pistachios
- 100 g white chocolate, chopped
- 80 g cold butter, chopped
- 50 g toasted sesame seeds
- 30 g sunflower oil
- 80 g toasted kunafa
- 180–200 g milk chocolate
- 180–200 g dark chocolate
👩🍳 Instructions:
- Grind sugar and pistachios in Thermomix.
- Add white chocolate and butter. Melt. Pour into jar and chill.
- Grind toasted sesame, mix with oil to make tahini. Chill.
- Mix kunafa with pistachio spread and tahini.
- Grind & melt chocolates. Use to coat moulds, chill.
- Fill moulds with kunafa mix, cover with more chocolate.
- Chill for 1 hour or overnight. Unmould and serve.
Would you like me to translate this version into French as well?
