Preheat your oven to 350°F (175°C). Separate the kataifi pastry strands gently and coat them with melted unsalted butter. Spread on a baking sheet and bake for 12-15 minutes until golden brown and crispy. Cool completely.

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

Finely chop the cooled kataifi pastry and fold it into the pistachio mixture until evenly distributed.

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

Melt dark chocolate in a heatproof bowl until tempered. Dip each chilled ball into the chocolate, tapping to remove excess. Sprinkle with chopped pistachios before chocolate sets.

Place the chocolate-coated balls on a parchment-lined tray and let them harden at room temperature for about 15 minutes before storing in an airtight container.