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

1. Slice each strawberry into 5 (about 1-cm or ⅓-inch-thick) pieces. Pat them dry to ensure the pistachios stick to the strawberries.
2. Arrange the strawberry slices on an aluminum or parchment-lined baking sheet in roughly a 10 x 6-inch array.
3. Cut your kataifi into 3-cm (about 1-inch) pieces, and set aside in a medium bowl.
4. 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.
5. 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).
6. Pour the mixture over the strawberries, and spread to evenly cover.
7. 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.
8. Pour the chocolate over the pistachio mixture, then top with crushed pistachios if desired.
9. Place in the freezer for about 10 minutes, or until the chocolate has hardened but the strawberries aren’t frozen.
10. Serve immediately, or refrigerate and consume within 8 hours.
11. Enjoy!

Nutrition (per serving)