Dubai kunafa Chocolate Dates Bark

Ingredients

• 250 g Shredded Phyllo Dough (Katifi) (half a standard 500 g packet, loosely shredded)
• 30 g Unsalted Butter (melted, for drizzling over katifi)
• 100 g Pistachio Paste (smooth, store‑bought or homemade)
• 50 g Chopped Pistachios (roughly chopped, toasted if desired)
• 30 g Tahini (smooth, plain tahini)
• 20 pcs Medjool Dates (pitted, large, soft)
• 350 g Milk Chocolate (good quality, broken into pieces)
• 1 tsp Coconut Oil (helps thin the chocolate)
• 1 tbsp Edible Rose Petals (for garnish, optional)
• 30 g White Chocolate (optional drizzle)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat while you prepare the katifi.

   Time: PT5M

   Temperature: 350°F

2. Prepare Katifi for Toasting

   Spread the shredded katifi evenly on a sheet pan, drizzle the melted butter over it, and toss gently to coat all strands.

   Time: PT10M

3. Toast Katifi

   Bake for 35–40 minutes, stirring every 10 minutes, until the katifi turns golden‑brown and crispy.

   Time: PT40M

   Temperature: 350°F

4. Cool Katifi

   Remove the pan from the oven and let the toasted katifi cool completely on a wire rack.

   Time: PT10M

5. Make Pistachio‑Katifi Mixture

   In a mixing bowl combine the cooled katifi, pistachio paste, chopped pistachios, and tahini. Mix until a uniform, slightly sticky mixture forms.

   Time: PT10M

6. Prepare Date Base

   Pit the 20 medjool dates and arrange them side‑by‑side on a sheet of parchment paper. Cover with a second sheet of parchment and gently roll a rolling pin or glass bottle over them to flatten into a uniform layer.

   Time: PT10M

7. Assemble Bark Base

   Spread the pistachio‑katifi mixture evenly over the flattened dates, smoothing with the spatula.

   Time: PT5M

8. Chill Base Layer

   Place the assembled tray in the refrigerator for 30 minutes to firm up the base.

   Time: PT30M

9. Melt Chocolate

   Combine milk chocolate pieces and 1 tsp coconut oil in a saucepan over a simmering pot of water (double boiler) or melt in short bursts in the microwave, stirring until smooth.

   Time: PT5M

10. Add Chocolate Coating

    Pour the melted chocolate over the chilled pistachio‑date layer and spread with a spatula to a uniform thickness.

    Time: PT5M

11. Garnish

    Scatter chopped pistachios and edible rose petals over the chocolate surface for decoration.

    Time: PT5M

12. Final Set

    Refrigerate the completed bark for at least 1 hour until the chocolate is fully set, then cut into bite‑size pieces.

    Time: PT60M

Nutrition Facts

Calories

200

Protein

2 g

Carbohydrates

25 g

Fat

10 g

Fiber

3 g