ingredients:

• 1 dark chocolate bar, chopped
• 1/2 cup (65g) shredded phyllo
• 1/3 cup (75g)

  Creamy pistachio spread

• drizzle of olive oil or 1 tbsp butter
• large pinch of flaky sea salt 

instructions:

1. melt the dark chocolate in a saucepan & pour a thin layer into a chocolate mold, then into the fridge to cool.

2. meanwhile, chop and toast the shredded phyllo on a pan with olive oil until golden.

3. mix creamy pistachio spread with the crispy phyllo until combined. pour the chocolate evenly on top of the filling, top with flakey salt, and refrigerate for at least 1 hour to set.

4. enjoy!!