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 strawberries, halved
- Ground 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.
2. Remove the skillet from heat and stir in the pistachio butter and tahini until well combined. Allow the mixture to cool for 10 minutes.
3. In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.
4. In each of four clear 12-ounce cups, layer 8 strawberry halves at the bottom. Drizzle approximately 2 tablespoons of melted chocolate over the strawberries.
5. Add about 3 tablespoons of the kataifi-pistachio mixture on top of the chocolate layer.
6. Repeat the layering with additional strawberry halves, melted chocolate, and kataifi mixture until the cups are filled.
7. Finish each cup with a sprinkle of ground pistachios on top.
8. Serve immediately or refrigerate for about 10 minutes to allow the chocolate to set.
Notes
For best results, ensure the kataifi is toasted to a golden brown for optimal crunch. The assembled dessert can be stored in the refrigerator for up to 5 days, though the strawberries may soften after 2 days.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Middle Eastern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 467
- Sugar: 34g
- Sodium: 142mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 59g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg