Step 1: Prepare the Kataifi Pastry

1. Preheat your oven to 180°C (356°F).
2. Gently separate the kataifi pastry strands and spread them on a lined baking tray.
3. Drizzle the melted butter over the pastry and toss to coat evenly.
4. Bake for 10-12 minutes, stirring occasionally, until the pastry is golden and crispy.
5. Let it cool completely before using.

Step 2: Make the Pistachio-Tahini Filling

1. In a bowl, mix together pistachio paste, tahini, and powdered sugar.
2. Stir until smooth and creamy.
3. Adjust the sweetness by adding more powdered sugar if needed.
4. For an extra-smooth filling, use a food processor to blend the mixture.

Step 3: Melt & Temper the Chocolate

1. Place the dark chocolate in a heatproof bowl over simmering water (double boiler method).
2. Stir until fully melted and let it cool slightly before reheating gently.
3. To achieve a glossy finish, temper the chocolate by stirring continuously.
4. If needed, add 1 teaspoon of coconut oil for extra smoothness.

Step 4: Assemble the Chocolate Bars

1. Pour a thin layer of melted chocolate into silicone molds, making sure the base is evenly coated.
2. Place the molds in the freezer for 5-10 minutes to set the chocolate.
3. Add a layer of crispy kataifi pastry, pressing it gently into the mold.
4. Spoon the pistachio-tahini filling over the kataifi layer, smoothing it with a spatula.
5. Pour another layer of melted chocolate over the filling, ensuring it seals the edges completely.
6. Return the molds to the freezer for at least 30 minutes until fully set.

Step 5: Decorate & Serve

1. Remove the bars from the molds carefully.
2. Drizzle with melted white chocolate for an elegant finish.
3. Sprinkle with crushed pistachios or edible gold flakes for extra texture and beauty.
4. Serve and enjoy!