GF Dubai Chocolate Bar Recipe

Instructions

EQUIPMENT

 Chocolate molds INGREDIENTS 
10 ounces dark chocolate chips 60% cocoa.

 1 tablespoon neutral oil

 1 1/2 cup Rice Chex cereal crushed.

 2 cups shelled pistachios raw and unsalted.

 1 tablespoon tahini 

2 tablespoons maple syrup ───✱*.｡:｡✱*.:｡✧*.｡✰*.:｡✧*.｡:｡*.｡✱ ─── INSTRUCTIONS MELT THE CHOCOLATE ☆In a small bowl, add the chocolate chips and oil and microwave in 30-second increments until the chips have melted. This usually takes a minute in my microwave. Next, line your molds with one layer of melted chocolate. Add 2-3 tablespoons of the melted chocolate into the mold and spread it out. Use a pastry brush or the back of a spoon. Freeze while you prepare the filling.
 PREPARE THE FILLING ☆Make the pistachio butter by adding 2 cups of raw, unsalted, and shelled pistachios to a food processor, grinding till you have a smooth and runny butter. This can take 10-15 minutes. Please note that you may need to stop in between as the food processor can heat up. Set aside.

 ☆Crush the rice chex into smaller pieces. I usually add them to a zip-top bag and crush them with a rolling pin or my hands. Then, add the chex, pistachio butter, maple syrup, and tahini to a small bowl and mix until combined.

 ☆Take the molds out of the freezer and divide the filling between the two. Using the back of a spoon or an icing spatula, pack it in tightly and then pour more melted chocolate over the top. Use a pastry brush, icing spatula, or the back of a spoon to spread and smooth the chocolate evenly. 

☆Place them back in the freezer for 10-20 minutes to set completely. 
 ☆Unmold the chocolate, sprinkle with sea salt if using, and give it 2-5 minutes to rest before biting in!