Preheat your oven to 350°F (175°C). Lightly coat kataifi strands with melted unsalted butter. Spread on a lined baking sheet and bake for 12-15 minutes until crispy.

Melt white chocolate in a microwave-safe bowl, then stir in pistachio butter and sea salt. Add vegetable oil if needed for consistency.

Finely chop the cooled kataifi, then fold into the pistachio filling until just combined.

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

Melt dark chocolate in a heatproof bowl over simmering water until smooth.

Dip each chilled ball into melted dark chocolate, letting excess drip off. Sprinkle with chopped pistachios before the chocolate sets.

Let set at room temperature for 15 minutes. Store in an airtight container in the fridge.