Preheat your oven to 350°F (175°C). Spread the kataifi strands on a baking sheet and coat them with melted butter. Bake for 12-15 minutes until golden brown, then let them cool completely.

Melt the white chocolate in a microwave-safe bowl. Stir until smooth, then mix in the pistachio butter and a pinch of salt. If needed, add vegetable oil to reach your desired consistency.

Chop the cooled kataifi into smaller pieces and carefully fold it into the pistachio mixture, ensuring even distribution for that delightful crunch.

Form the mixture into walnut-sized balls, placing them on a parchment-lined tray. Refrigerate for at least 30 minutes to firm up and maintain their shape.

Melt the dark chocolate until smooth and glossy. Dip each chilled ball into the chocolate, ensuring they’re fully coated. Sprinkle with chopped pistachios before the chocolate sets.

Set the coated balls at room temperature for about 15 minutes or refrigerate until firm to the touch. Store in an airtight container before serving.