Melt the dairy-free dark chocolate until smooth. This can either be melted in a microwave in 10 second intervals or using a bain-marie over the hob.

Spoon some of the melted chocolate into your chocolate bar moulds/ hearts and spread this out so the moulds are fully coated. Make sure to go up the sides of the moulds too. Place into the freezer for 10-15 minutes or until set. Repeat a few times until the entire mould is coated and it’s a good, thick layer. For easy application, use a food grade brush.

Any excess chocolate can be kept in a warm place as we’ll be using it later.

Melt the dairy-free white chocolate until smooth, then add in the pistachio butter. Mix well to combine and until fully combined.

Place a medium / large pan on the hob, turn to a medium heat and add in the butter. Allow this to melt.

Use a serrated knife to chop up the kanafa pastry. Add the pastry into the pan and cook until it all turns a deep golden brown colour. This will take around 10-15 minutes, stirring with a heat proof spatula. Then take this off the heat.

Transfer the golden pastry into a bowl then drizzle over the pistachio and white chocolate mixture. Stir to combine until all the pastry is covered.

Spoon even amounts of the filling into each mould, levelling off with a spoon. Place into the fridge for 10 minutes. Watch the video tutorial here.

Reheat the dairy-free dark chocolate to melt melt again, drizzle over the tops of the pistachio filling and cover.

Place this back into the fridge to fully set up for about 30 minutes, or freezer for 15 minutes.

Once set, remove the chocolate bars / hearts out of the moulds, then they are done.

Bite into them, break them open or cut open with a knife.