Decadent Dubai chocolate meets homemade energy bites in these indulgent pistachio protein truffles. 

Preparation

Preheat oven to 400°F.

Slice phyllo dough into thin strips then bake for 5–7 minutes, stirring halfway through, until evenly toasted and golden brown. Let cool for 10 minutes.

Place pistachio cream in a large bowl, then mix in toasted phyllo strips and protein powder until well-combined. Place mixture on a silicone baking mat or parchment paper and form into a 4x8-inch rectangle. Refrigerate for 30 minutes.

Place chocolate chips in a heatproof bowl. Microwave for 45–60 seconds, then stir and repeat until the chocolate is just melted. Set aside.

Cut chilled pistachio mixture into 1-inch squares, then use a fork to dip squares into melted chocolate. Place chocolate-covered truffles on a parchment-lined baking sheet and sprinkle with a pinch of chopped pistachios. Refrigerate for 30 minutes before serving.