If you are looking for a creamy and delicious way to hop on the viral Dubai chocolate trend (that also happens to be perfect for summer), then you are going to love this Protein Dubai Chocolate Creami. It combines all of the classic Dubai chocolate ingredients, from the creamy chocolate, the salty pistachio butter, and the golden, melt-in-your-mouth crispy phyllo, with a sweet, dairy-free ice cream base that is made in a Ninja Creami. The end result is a high-protein dessert that is perfect for a warm summer day!
Equipment
- Blender A blender is essential to getting the Creami base nice and creamy!
- Ninja Creami This wouldn't be a Creami recipe without the Ninja Creami, which is my new favorite kitchen gadget!
Ingredients
For the Creami Base:
- 1 Can Lite Coconut Milk
- 1 Scoop Vanilla Protein Powder
- 2 Tablespoons Maple Syrup
- ¼ Cup Pistachio Butter or Spread
- 1 Teaspoon Vanilla Extract
- ½ Teaspoon Almond Extract
- ⅓ Cup Raw Unsalted Pistachios
- 1 Pinch Sea Salt
For the Crispy Phyllo:
- 1 Tablespoon Butter
- 1 Cup Kataifi also known as crispy phyllo
- 2 Tablespoons Pistachio Butter or Spread
For the Chocolate Topping:
- ¾ Cup Chocolate Chips
- 1 Tablespoon Coconut Oil
Instructions
- To make this recipe, start by preparing the Creami base. Add the coconut milk, vanilla protein powder, maple syrup, pistachio butter, vanilla extract, almond extract, and pistachios to a blender.
- Blend until smooth and creamy, then transfer the mixture into a Ninja Creami container.
- Transfer the mixture to the freezer and allow it to freeze overnight.
- Once the mixture has frozen for at least 12 hours, prepare the phyllo topping.
- Heat a pan, on the stove, over medium heat, and add in the butter.
- Once the butter has melted, add the Kataifi to the pan and toast it until it's golden brown. When it's just about golden, add the pistachio spread to the pan and allow it to coat well.
- Remove the phyllo from the heat and set it aside while you prepare the chocolate topping.
- Add the chocolate chips and coconut oil to a small glass bowl. Mix them together, then transfer them to the microwave and microwave them in 2-3, 30 second increments, until smooth and creamy. Be sure to stir the mixture in-between, then set it aside.
- Once the Creami base has frozen, remove the container from the freezer and pop it into the Ninja Creami machine.
- Turn the machine on to the ice cream setting and allow it to process.
- Once it's done, transfer the ice cream into a dish.
- Scoop the crispy phyllo on top of the ice cream.
- Then, pour the melted chocolate on top.
- Garnish with crushed pistachios, then serve and enjoy!
Calories: 756kcal | Carbohydrates: 65g | Protein: 14g | Fat: 47g | Saturated Fat: 34g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 280mg | Potassium: 497mg | Fiber: 5g | Sugar: 41g | Vitamin A: 34IU | Calcium: 157mg | Iron: 4mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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