Strawberry bark with the viral Dubai chocolate topping is a luxurious treat that combines creamy chocolate, crispy pistachio filling, and vibrant and juicy strawberries. The smooth chocolate filling sits atop the crisp pistachio phyllo filling, offering a perfect balance of textures. This decadent dessert is a delightful fusion of fruity sweetness and richness, making it a showstopper for any occasion. Visit groovyfoodiess.com for more of Sarah’s recipes!
Strawberry Dubai Chocolate Bark
Ingredients
- 5 large strawberries
- 1 tablespoon unsalted butter
- 1 cup shredded kataifi
- ¼ cup Pistachio butter (plus more to taste)
- ½ tablespoon tahini (plus more to taste)
- 8 oz semisweet chocolate chips
- 1 tablespoon crushed pistachios (optional)
Instructions
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Slice each strawberry into 5 (about 1-cm or ⅓-inch-thick) pieces. Pat them dry to ensure the pistachios stick to the strawberries.
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Arrange the strawberry slices on an aluminum or parchment-lined baking sheet in roughly a 10 x 6-inch array.
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Cut your kataifi into 3-cm (about 1-inch) pieces, and set aside in a medium bowl.
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In a medium pan over medium-low heat, melt the butter. Add the kataifi. Cook, stirring often, until crispy and golden brown, about 8 minutes.
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Return the toasted kataifi to the bowl. Stir in the pistachio butter and tahini until thoroughly combined (feel free to add more or less pistachio and tahini here).
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Pour the mixture over the strawberries, and spread to evenly cover.
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In a small microwavable bowl, microwave the chocolate chips on HIGH in 30-second increments, stopping to stir after every interval, until it’s all melted, about 3 minutes total.
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Pour the chocolate over the pistachio mixture, then top with crushed pistachios if desired.
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Place in the freezer for about 10 minutes, or until the chocolate has hardened but the strawberries aren’t frozen.
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Serve immediately, or refrigerate and consume within 8 hours.
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Enjoy!
Nutrition (per serving)
Adapted from: tasty.co
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