Golden Maca Pistachio (#1 Dubai Chocolate Inspired)

For the Kataifi :

• Toast the kataifi pastry in a dry pan over medium heat until golden and crispy.
• Stir in ghee (or coconut oil) and honey to coat the strands, then remove from heat.
• Spread onto parchment paper and let it cool and crisp up.

For the Chocolate:

• Melt the dark chocolate in a double boiler or microwave (20-sec intervals).
• Stir in tahini, maca powder, cinnamon, cardamom, and sea salt until smooth.
• Pour into silicone molds or onto a parchment-lined tray in small rounds.
• Sprinkle with toasted Kataifi and chopped pistachios before the chocolate sets.
• Refrigerate for 30 minutes until firm.

For the Pistachio Sauce:

• Blend soaked pistachios, coconut cream, honey, vanilla, sea salt, and almond milk in a high-speed blender until smooth and creamy.
• Adjust the consistency by adding extra almond milk if needed.