Make this vegan Dubai chocolate for a layered dessert with dark chocolate, pistachio cream, and crispy pastry, all made at home without dairy.
Ingredients
- 150 g prepared kataifi pastry
- 60 g vegan butter
- 360 g prepared pistachio cream
- 20 g light tahini
- ½ tsp sea salt
- 15 g vegan white chocolate + ⅛ tsp pink food coloring gel + ½ tsp coconut oil
- 15 g vegan white chocolate + ⅛ tsp green food coloring gel + ½ tsp coconut oil
- 500 g dairy-free dark chocolate couverture 70%
For the homemade kataifi pastry:
- 200 g plain flour
- 150 g cornflour
- ¼ tsp salt
- 15 ml vegetable oil
- 400 ml water
- Vegan butter for greasing
For the vegan pistachio cream:
- 125 g raw unsalted pistachios
- 30 g vegan butter
- 190 ml oat cream
- 115 g vegan white chocolate
- 30 g icing sugar
- ¼ tsp salt
Instructions
For the homemade kataifi pastry:
- Combine plain flour, cornflour and salt in a large bowl.
- Add oil and water, whisk until completely smooth.
- Transfer to a squeeze bottle.
- Heat a non-stick pan over medium heat and grease lightly.
- Squeeze the batter in thin streams across the pan, creating fine threads.
- Cook for 30-40 seconds until set.
- Remove carefully and repeat with remaining batter.
For the pistachio cream:
- Boil pistachios for 3 minutes, drain and remove skins.
- Melt butter with 60ml oat cream.
- Add white chocolate and stir until melted.
- Blend pistachios with remaining cream, sugar, salt and chocolate mixture until smooth.
For the Dubai Chocolate assembly:
- Toast kataifi in vegan butter until golden and crispy (10-12 minutes)
- Mix pistachio cream with tahini and salt, then fold in toasted kataifi
- Create splash patterns in molds using melted pink and green chocolate
- Temper dark chocolate (45°C, cool to 27°C, warm to 31°C)
- Coat molds with tempered chocolate, let set
- Fill with kataifi-pistachio mixture
- Seal with remaining chocolate
- Refrigerate for 2-3 hours until completely set
Storage: Keep in an airtight container at room temperature for up to 2 weeks. If your kitchen is warm, store in the fridge but serve at room temperature.
Tips for Success:
- Ensure all chocolates are properly tempered for the best shine and snap
- The kataifi pastry must be thoroughly crispy before mixing with pistachio cream
- Use high-quality vegan white chocolate for the best results
- Allow each chocolate layer to set completely before adding the next
- Ensure all chocolates are properly tempered for the best shine and snap
- The kataifi pastry must be thoroughly crispy before mixing with pistachio cream
- Use high-quality vegan white chocolate for the best results
- Allow each chocolate layer to set completely before adding the next