Ingredients
- 4 tbsp butter
- 3 cups kataifi (kadayif), chopped into small pieces
- ⅓–½ cup pistachio butter
- 2 tbsp tahini
- pinch of salt
- 2 cups dark chocolate chips
- 1½ tbsp coconut oil
- ¼ cup ground pistachios
- 1 tbsp flaky sea salt
Instructions
- Melt butter in a large nonstick skillet over medium heat. Add chopped kataifi and cook, stirring often, until golden brown and crunchy.
- Transfer toasted kataifi to a bowl and mix with pistachio butter, tahini, and a pinch of salt until well combined. Add extra pistachio butter if needed to hold together.
- Scoop tablespoon-sized portions and roll into balls. Place in the freezer for 30–40 minutes to firm up.
- Melt dark chocolate chips with coconut oil until smooth and glossy.
- Dip chilled truffles into the melted chocolate, coating fully. Place on parchment-lined sheet and sprinkle with ground pistachios and flaky sea salt.
- Allow chocolate to harden before serving.
Notes
- Use milk chocolate instead of dark for a sweeter version.
- Add a pinch of cardamom or orange zest to the filling for flavor variation.
- Almond or cashew butter can replace pistachio butter if unavailable.
- White chocolate drizzle can be added for decoration.
- Prep Time: 20 minutes
- Cook Time: undefined
- Category: Dessert
- Method: No-bake / Chilling
- Cuisine: Fusion / Trendy
- Diet: Vegetarian
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 12g
- Sodium: 25mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg
