Ingredients
Scale
¼ cup white chocolate chips
2 cups chocolate chips (dark or milk chocolate)
3 tablespoons butter
6 ounces kataifi pastry, shredded
1½ cups almond butter or cashew butter
¼ cup freeze dried strawberry powder
¼ cup tahini
Instructions
- Melt the white chocolate chips in a microwave safe bowl using thirty second intervals.
- Stir a few drops of the red food coloring into the melted chocolate until the color is uniform.
- Splatter the colored chocolate into the bottom of the silicone mold cavities using a pastry brush or a spoon to create a decorative pattern.
- Refrigerate the mold for ten minutes to set the design.
- Next, melt the chocolate chips in a clean bowl until completely smooth.
- Pour approximately half of the melted chocolate into the mold cavities.
- Tilt the mold in all directions to make sure the bottom and sides are fully coated.
- Invert the mold over the bowl to let excess chocolate drip out. Scrape the top of the mold clean with a bench scraper.
- Refrigerate for twenty minutes.
- Next, melt the butter in a frying pan over medium heat.
- Add the chopped pastry to the pan. Toast the pastry while stirring constantly until it becomes a deep golden brown color.
- Remove the pan from the heat and transfer the pastry to a mixing bowl.
- Mix the cashew butter, tahini, and strawberry powder in a large bowl until the powder is fully incorporated.
- Optionally add a few drops of red food coloring to this mixture if you want a vibrant interior.
- Pour the strawberry and nut butter mixture over the toasted pastry. Mix everything together with a spatula.
- Remove the mold from the fridge. Spoon the filling into the chocolate shells. Press the filling down gently to remove air pockets. Leave a small amount of space at the top of the mold for the final chocolate layer.
- Pour the remaining chocolate over the filling to cap the bars.
- Smooth the chocolate across the top using a bench scraper or spatula to create a flat bottom.
- Return the mold to the fridge for thirty minutes or until the chocolate is firm.
- Pop the bars out of the silicone mold carefully.
- Prep Time: 20 minutes
- Cook Time: 10 minutes + 1 hour chill time
- Category: Desserts
- Method: No Bake