Preheat your oven to 350°F (175°C). Gently separate the kataifi strands and coat them with melted butter. Spread evenly on a baking sheet and bake for 12-15 minutes until golden and crisp. Cool completely.

Melt the white chocolate in a microwave-safe bowl in 30-second intervals. Mix in natural pistachio butter and a pinch of salt until creamy. Optionally, add neutral vegetable oil for consistency.

Finely chop the cooled kataifi and fold it into the creamy pistachio filling until well combined.

Form the mixture into walnut-sized balls and refrigerate for at least 30 minutes to firm up.

Melt the dark chocolate and temper it for a glossy finish. Ensure chocolate is smooth before coating.

Dip each ball into the melted dark chocolate, sprinkling with chopped pistachios before chocolate sets.

Allow the coated balls to set at room temperature for about 15 minutes and store in an airtight container. They can be enjoyed right away or stored in the fridge for up to a week.