MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Viral Dubai Chocolate Bar With Strawberry Filling
Categories: Dessert, Middle east
     Yield: 2 Bars

     2 tb Vegan butter
     2 c  Dry kataifi
 1 3/4 c  Vegan white chocolate
   1/2 c  Freeze dried strawberries;
          - ground
   1/2 c  Strawberry oatmilk skyr or
          - yogurt

 Preparation time: 80 minutes
 Cooking time: 20 minutes

 A berrylicious take on this viral dessert!

 Make the filling first by adding your vegan butter to a large, deep
 sauté pan over medium-high heat. When the butter has melted, add
 your kataifi. Sauté the kataifi until it is golden brown, stirring
 frequently to ensure an even cook on all the individual strands of
 dough. This will take anywhere from 7 to 10 minutes. Empty the
 toasted kataifi into a large bowl and set aside.

 Melt the chocolate by using either your microwave or a double boiler.
 Personally, I prefer the latter, as I always end up scorching my
 chocolate when I use the microwave. For the double boiler method,
 simply add about an inch worth of water to a very small pot and bring
 it to a gentle boil. Place a large bowl over the top of your pot and
 dump your chocolate pieces into your bowl. Once it begins melting,
 use a whisk or spatula to keep your chocolate from scorching until it
 is completely smooth.

 Add about 2 tb of your melted chocolate to a small bowl. Add 1 ts of
 ground freeze-dried strawberry and stir until smooth. Using a spoon,
 splatter a little bit of the pink chocolate onto the bottom of your
 chocolate bar moulds. Then, add about 1/2 cup of your melted
 chocolate to each mould. (See Note.) Once you've adequately created
 your first layer of chocolate, place it in the freezer for about
      15    minutes.

 While your chocolate is setting, finish making your filling. First,
 whisk together your strawberry skyr or yogurt with the remaining
 strawberry powder. If you want your filling to be extra pink, add a
 couple drops of food coloring to this mixture as well. What you're
 going for is the consistency of a thin, pink paste--thicker than
 yogurt, but not quite as thick as tomato paste. Pour this mixture
 over your toasted kataifi. Using either a spoon or your hands (the
 latter is far easier), mix the paste into your kataifi until well
 combined.

 Once your chocolate has set (like, it isn't soft at all), take it out
 of the freezer. Pack kataifi mixture into each of your moulds so they
 go nearly to the top. Make sure you really pack in the sides and
 corners. Then, pour the remaining melted chocolate over the tops of
 each mould, using the back of your spoon or offset spatula to smooth
 it out. Again, make sure you pay attention to the corners. Place the
 moulds back in the freezer for 1 hour. When the chocolate has fully
 set, gently remove from the moulds and enjoy!

 Recipe by Joanne Molinaro

 Recipe FROM:
 <https://thekoreanvegan.com/dubai-chocolate-bar-strawberry-filling/>

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