Melt the 2 tbsp unsalted butter for toasting the kataifi in a Skillet over medium heat. Add the shredded 3 oz kataifi (shredded phyllo dough) thawed if frozen, pulled apart into loose strands, breaking it apart with your fingers as you add it. 3 oz kataifi (shredded phyllo dough) thawed if frozen, pulled apart into loose strands until deeply golden and fragrant. Remove from heat and let cool completely. Once cool, roughly chop or crumble into smaller pieces.

In a Mixing Bowl, combine the 1 cup pistachio cream or pistachio butter smooth, unsweetened preferred; store-bought or homemade, 2 tbsp tahini adds depth and creaminess, 1 tsp pure vanilla extract, and 2 tbsp unsalted butter for toasting the kataifi. Stir until smooth and well combined. Fold in the cooled, toasted 3 oz kataifi (shredded phyllo dough) thawed if frozen, pulled apart into loose strands until evenly distributed. The mixture should be thick and scoopable — if it's too stiff, warm it gently for 20 seconds in the Microwave.

Melt the 14 oz dark chocolate 60–70% cacao, roughly chopped or high-quality chips with the 1 tsp coconut oil helps thin chocolate for smooth coating in a heatproof Mixing Bowl set over a Saucepan of barely simmering water (double boiler), stirring until completely smooth. Remove from heat. If using 2 oz white chocolate chopped or chips, for decorative swirl for decoration, melt it separately in a small Mixing Bowl. Spoon a thin layer of 14 oz dark chocolate 60–70% cacao, roughly chopped or high-quality chips into the bottom of each silicone bar mold, then use a Pastry Brush or the back of a spoon to coat the sides evenly. If desired, drizzle a small amount of melted 2 oz white chocolate chopped or chips, for decorative swirl into the mold first and swirl with a toothpick for the signature marbled look. Freeze the molds for 5 minutes to set the shell.

Remove the molds from the Freezer. Spoon the pistachio-3 oz kataifi (shredded phyllo dough) thawed if frozen, pulled apart into loose strands filling into each mold, pressing it down gently and leaving about 3–4 mm of space at the top. Pour the remaining melted 14 oz dark chocolate 60–70% cacao, roughly chopped or high-quality chips over the filling to seal each bar completely, smoothing the surface with a Spatula. Tap the molds gently on the counter to release any air bubbles. Sprinkle crushed 3 tbsp crushed pistachios roughly chopped, for topping and a pinch of ½ tsp fine salt over the top if desired.

Transfer the filled molds to the Fridge and chill for at least 45–60 minutes, or until the 14 oz dark chocolate 60–70% cacao, roughly chopped or high-quality chips is fully set and firm to the touch. Once set, gently flex the silicone molds and pop the bars out. Store in an Airtight Container in the Fridge.