Preheat your oven to 350°F (175°C) and grab a large baking sheet. Carefully separate the kataifi strands and place them in a bowl. Drizzle melted butter over the strands, tossing them gently to coat. Spread the mixture evenly on the baking sheet and bake for about 12-15 minutes until golden brown. Let them cool completely in a separate bowl.

In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring after each session until smooth. Once melted, mix in the natural pistachio butter and a pinch of salt. If desired, add a splash of vegetable oil for a creamier consistency. Set this mixture aside to cool slightly.

Finely chop the cooled kataifi strands into smaller pieces and gently fold them into the pistachio filling.

Using your hands, form walnut-sized balls from the mixture and place them on a parchment-lined tray. Refrigerate for at least 30 minutes.

Melt the dark chocolate in a bowl, then dip each chilled chocolate ball into the melted chocolate and let excess drip off.

Immediately sprinkle chopped pistachios on top of the coated chocolate balls and let them set at room temperature for around 15 minutes.