Dubai kunafa Chocolate Dates Bark || Viral Dubai Kunafa Pistachio date bark Recipe - RKC

Preheat the oven to 350° Fahrenheit.

Spread half of the katifi on a sheet pan and drizzle with butter.

Bake in the oven for 35 to 40 minutes, stirring every 10 minutes until crispy and golden.

Remove from the oven and let cool.

In a large pan, melt butter and add the remaining katifi, toasting on low to medium heat for about 10 minutes until golden and crispy, stirring constantly.

Turn off the heat and let the katifi cool completely.

Add pistachio paste, chopped pistachios, and tahini to the cooled katifi and mix well until combined.

Remove the pits from 20 medjool dates and arrange them flat on a lined tray.

Place a second sheet of parchment paper on top of the dates and gently flatten them using a rolling pin or glass.

Spread the pistachio kunafa mixture evenly on top of the flattened dates and refrigerate for 30 minutes.

Melt 350 g of milk chocolate with 1 teaspoon of coconut oil using the double boiler method or microwave.

Pour the melted chocolate over the kunafa mixture and smooth it out with a spatula.

Garnish with chopped pistachios and rose petals.

Drizzle with pistachio cream or melted white chocolate if desired.

Refrigerate the bark for at least an hour to set before cutting into pieces.

Store the cut pieces in an airtight container in the fridge for up to a week.

Equipment Needed

Spice Level:

Allergens