Nutrition
Calories: 506kcal | Carbohydrates: 31.5g | Protein: 23.3g | Fat: 32g | Fiber: 3.1g
These are my protein twist on a Dubai chocolate bar!
Servings
Ingredients
- 3/4 cup Vegan Mini Chocolate Chips
- 1.5 tsp Coconut Oil
- 1 cup Vegan Pistachio Cream I used Eatalian
- 1/2 cup Roasted Kataifi
- 1 1/2 tbsp Tahini
- 100 g Edamame Puffs
Instructions
- In a small microwave-safe bowl, melt the chocolate chips and coconut oil for 20 seconds at a time, stirring really well in between.
- Place the silicone mold on a baking sheet (so that it's sturdy).
- Thinly coat the heart shaped silicone molds – the bottoms and sides.
- Toss in the fridge or freezer for about 10 minutes until the chocolate has solidified.
- In a medium bowl, mix together the Pistachio cream and Tahini until smooth.
- Add in the edamame puffs and roasted kataifi. Mix together well until all the edamame puffs and kataifi are well coated in the pistachio cream mixture.
- Add the edamame puffs mixture to the heart molds.
- Push the edamame puff mixture into the mold and smooth out the top.
- Add the remaining chocolate on top. (If the chocolate has hardened during this process, do 20 sec microwave intervals again until melted and smooth).
- Put back in the freezer or fridge until hardened.
Equipment
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Silicone Heart Mold
Notes
Track this on MyFitnessPal by searching for:
PDV Protein Dubai Chocolate Heart
Did you make this recipe?Mention @proteindeficient.vegan
Soy-free Option
- Use pea protein crisps (affiliate link) instead of edamame puffs.
I’ve been seeing Dubai Chocolate all over the internet for a couple of years at this point, but I never see vegan options that you can purchase so I hadn’t tried it before. Until now! And wow, I totally get the hype! This Protein Dubai Chocolate Heart is my protein (and Valentine’s Day)-twist on a classic Dubai Chocolate Bar. I actually think the edamame puffs are a genius way to add even more crunch (and protein) without adding any additional flavors.
If you’d like to try some other high protein edamame puff treats, be sure to check out my Chocolate Crunch Bar and High Protein Rice Crispy Treat recipes!
Stuff You’ll Need
- Chocolate Chips – You’ll need to make sure they’re vegan. I like the brand Enjoy Life.
- Coconut Oil – helps keep the chocolate from burning while you’re heating it up in the microwave. It also makes the chocolate really shiny.
- Vegan Pistachio Cream – this was a little hard to find since most pistachio creams are not vegan, so make sure you look at the ingredients and select a vegan option. I found brand Eatalian and it was really good.
- Roasted Kataifi – you could roast your own, but I’m lazy and wanted to make this an easier and quicker recipe.
- Tahini
- Edamame Puffs – this is a shelf-stable soy-based protein source that I love using in high protein snacks and desserts. It doesn’t really have its own flavor and is crunchy, so you can use it similarly to how you would use puffed rice.
How to Make it & Pictures
- In a small microwave-safe bowl, melt the chocolate chips and coconut oil for 20 seconds at a time, stirring in between. Microwaving for very short bursts and stirring in between helps keep the chocolate from burning.
- Thinly coat the heart shaped molds – bottoms and sides. Toss in the freezer for 10 mins until solid.
- In a medium bowl, mix together the Pistachio Cream, Tahini, Roasted Kataifi, and Edamame Puffs.
- Add the mixture to the heart molds. Push down and smooth out.
- Add the remaining melted chocolate on top.
- If the chocolate has hardened during this process, just toss back in the microwave in 20 second intervals and stir again until smooth and fully melted.
- Put back in the freezer or fridge until hardened.
Silly Little Haiku
Dubai Chocolate
I love edamame puffs
So freaking crunchy
Author
Protein Deficient Vegan
