Calypso coffee
Enjoy this winning after-dinner combination of rum, coffee and cream. Garnish with a coffee bean or grating of dark chocolate
Healthier Dubai chocolate bites
Makes 12-16
Easy
Prep:
plus chilling
Try a lighter take on Dubai chocolate made with a pistachio, tahini and coconut filling – they're incredibly moreish
Skip to ingredients
- 150g dark chocolatechopped into small pieces
- 1 tbsp coconut oil
For the filling
- 2 tbsp pistachio butter
- 2 tbsp tahini
- 3 tbsp desiccated coconut
- 1 tbsp pistachioschopped
Nutrition: Per serving (16)
- kcal107
- fat9g
- saturates5g
- carbs4g
- sugars3g
- fibre2g
- protein2g
- salt0.01g
Method
step 1
Melt the chocolate and coconut oil together in a heatproof bowl set over a pan of simmering water, stirring until smooth. Or, do this in 30-second bursts in the microwave. Remove from the heat and cool slightly.
step 2
For the filling, stir the pistachio butter, tahini and shredded coconut together in a small bowl until well combined – the mixture should be thick but spoonable. If it's too dry, stir in a little more pistachio butter.
step 3
Spoon about 1 tsp melted chocolate into each of 12-16 mini silicone moulds or mini cupcake cases, tilting back and forth to coat the sides. Chill in the freezer for 5 mins to set slightly.
step 4
Spoon a small dollop of the pistachio mixture into each chocolate-lined mould, flattening it gently using the back of the spoon. Top with more melted chocolate to cover the filling, then sprinkle over the chopped pistachios and a pinch of salt. Chill in the fridge for 20 mins until fully set.
step 5
Pop the chocolates out of the moulds and serve. Will keep in an airtight container in the fridge for up to a week.
