Ingredients
- 2 tablespoons unsalted butter
- 4 ounces kataifi shredded dough, chopped
- 1 cup pistachio butter or pistachio cream
- 2 tablespoons tahini (optional)
- 1 cup chocolate chips
- 1 teaspoon coconut oil
- 1 ½ pounds fresh strawberries, halved
- 2 tablespoons chopped pistachios (for garnish)
Instructions
1. Melt the butter in a large skillet over medium-high heat. Add the chopped kataifi and cook, stirring constantly, until browned and crispy, about 10 minutes. Remove from heat and stir in the pistachio butter and tahini. Allow to cool for 10 minutes.
2. Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.
3. In four clear 12-ounce cups, add 8 strawberry halves to the bottom of each cup. Drizzle about 2 tablespoons of melted chocolate over the strawberries to fill the gaps.
4. Add approximately 3 tablespoons of the kataifi-pistachio mixture on top of the chocolate layer.
5. Repeat the layering with another set of strawberry halves, followed by the remaining kataifi mixture and a final drizzle of melted chocolate.
6. Sprinkle chopped pistachios on top for garnish.
7. Enjoy immediately or refrigerate for about 10 minutes to allow the chocolate to set.
Notes
For easier drizzling, use a piping bag or a zip-top bag with the corner snipped off. The kataifi-pistachio mixture can be prepared ahead of time and stored in the refrigerator. Reheat slightly if it becomes too firm. Store assembled desserts in the refrigerator for up to 2 days. Note that the strawberries may soften over time.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Middle Eastern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 467
- Sugar: 34g
- Sodium: 142mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg