Ingredients
Scale
- 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
- 1½ pounds strawberries, halved
- Ground pistachios (for topping)
Instructions
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Melt the butter in a large skillet over medium-high heat. Add the kataifi and cook, stirring constantly until browned and crispy, about 10 minutes. Turn off the heat and stir in the pistachio butter and tahini, allow to cool for 10 minutes in the pan.
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Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave at 30 second intervals. Stir the chocolate in between each 30 seconds until all the chocolate is melted.
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Add 8 strawberry halves each to the bottom of 4 clear 12-ounce cups, followed by a drizzle of about 2 tablespoons of chocolate to fill the gaps between the strawberries.. Add about 3 tablespoons of the kataifi filling on top. Repeat another layer of the strawberry halves close to the top of the cup, followed by kataifi filling, melted chocolate drizzle and crushed pistachios.
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Enjoy immediately or place in the fridge for about 10 minutes to allow the chocolate to set.
Notes
Storage: Cover it with a plastic wrap and set it in the fridge for up to 5 days. The strawberries may start to soften after 2 days, but they will still taste delicious.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (melting only)
- Category: Dessert
- Method: No-bake + stovetop
- Cuisine: Middle Eastern Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 467 kcal
- Sugar: 34g
- Sodium: 142mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 4g
- Trans Fat: 0.2g
- Carbohydrates: 59g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg
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