Grab a medium sized pan and spray some olive oil. Add in your shredded Kadayik. Mine was already in small process but if yours isn’t, cut and then add to your pan.

Sauté on low to medium heat for 8-10 minutes. Keep an eye on it and it should brown and not burn!

Once it’s nice and brown, add to a bowl with your pistachio spread, yogurt, and protein powder. The specific brands I chose helped achieve a more macro-friendly result so keep that in mind!

Mix with a spoon until it’s well incorporated. It may take some time so be patient and really make sure it’s mixed evenly. Refrigerate while you prep your chocolate.

Add your first batch of chocolate to a bowl and microwave at 15 second intervals. I did a total of 30 seconds until it was nice and smooth. You don’t want it to dry up so don’t heat it too much. It should be a nice and thin, runny consistency.

Grab your chocolate mold and pour into three of the sections. The amount of chocolate I used was perfect for the size molds I had so you may need to adjust if using something different.

Refrigerate for at least 10 minutes to let it harden.

Remove the molds and filling from the fridge. Add in your filling evenly to the three molds. Ensure to flatten.

Take your remaining chocolate for topping and melt the same way. Spread a thin even layer to the top of the three molds, ensuring everything is covered.

Refrigerate again for at least 30 minutes.

Remove from the molds and enjoy!

WARNING ⚠️ They are addicting and also messy LOL