Preheat your oven to 350°F (175°C). While it heats, gently separate the kataifi strands in a large bowl.

Melt unsalted butter and combine it with the kataifi, ensuring an even coating. Spread the strands on a baking sheet and bake for 12-15 minutes until golden brown and crispy.

Once done, let them cool completely to maintain the right texture.

In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring until smooth. Add in the natural pistachio butter and a pinch of salt, mixing well.

If the mixture is too thick, add a splash of neutral vegetable oil.

Finely chop the cooled kataifi, then fold it into the pistachio filling mixture, ensuring that the strands are evenly distributed.

With clean hands, take small portions and roll them into walnut-sized balls, placing them on a parchment-lined tray.

Refrigerate for at least 30 minutes to help them firm up.

Melt dark chocolate in a double boiler or microwave, stirring until fluid. Ensure the chocolate is tempered.

Dip each ball into the melted dark chocolate, ensuring they’re completely covered, and sprinkle chopped pistachios on top before the chocolate sets.

Allow to sit at room temperature for 15 minutes until the chocolate firms up. Store in an airtight container.