Dubai Yoghurt Bars

Instructions

1. Start with the yoghurt layer by adding in a large bowl the yoghurt, honey, vanilla extract, and melted coconut oil. Add the chia seeds, almond flour, and pistachio cream. Mix until smooth and thick. Add in the fridge until needed.
2. Line a 20x20 cm tray with parchment paper, ensuring there is overhang on all sides for easy removal.
3. Prepare the chocolate base by melting the chocolate with the coconut oil over a bain-marie. Pour into the lined tray and spread into a thin and even layer. Allow it to set until it is no longer liquid and add to the fridge for 15’.
4. Place the almonds in a small food processor and pulse until they form small crunchy pieces. Remove and keep aside. Repeat for the pistachios and again keep aside.
5. In the bowl of a large food processor place the dates and blend until a smooth paste forms. If needed, soften them first in warm water for a few minutes and drain well before blending.
6. Add the dates paste to a large bowl and combine with all base ingredients, including the pistachios and almonds, and mix until the mixture is sticky and evenly combined.
7. Press the base mixture firmly over the chocolate layer, ensuring full contact and no air gaps. Place in the fridge for 15-20’.
8. Remove the yoghurt layer mixture from the fridge and spread evenly over the chilled base and smooth the surface with a spatula. Sprinkle with crushed pistachios.
9. Refrigerate for 3-4 hours or until fully set. For best results, refrigerate for 2 hours and then freeze for 20’ before cutting.
10. Lift the slab from the tray using the parchment overhang. Cut using a sharp knife, wiped dry between cuts, to achieve clean edges.