Prepare the Kataifi Filling:

• Toast the Kataifi: In a large frying pan, melt the butter over medium heat. Add the chopped kataifi pastry, ensuring it’s well separated. Toast, stirring continuously, until golden brown and crisp, approximately 10 minutes.
• Combine with Pistachio and Tahini: In a separate bowl, mix the pistachio paste, tahini, and salt until smooth. Incorporate the toasted kataifi into this mixture, ensuring an even distribution. Set aside to cool.

Prepare the Chocolate Molds:

• Decorate (Optional): Melt the pink chocolate melts with 0.5 teaspoons of coconut oil until smooth. Using a spoon, drizzle over the chocolate molds to create a decorative pattern. Repeat with the green chocolate melts. Allow the decorations to set in the refrigerator for a few minutes.
• Create the Chocolate Shell: Melt the dark or milk chocolate until smooth. Pour a portion into each mold, ensuring it coats the sides evenly. Tap the molds gently to remove air bubbles and let any excess chocolate drip out. Place the molds in the refrigerator to set.

Assemble the Chocolate Bars:

• Add the Filling: Once the chocolate shells have set, spoon the cooled kataifi-pistachio mixture into each mold, pressing gently to ensure it’s compact and level, leaving a small gap at the top for sealing.
• Seal the Bars: Pour the remaining melted chocolate over the filling, ensuring it completely covers and seals the mixture. Smooth the surface with a spatula if necessary.

Set and Serve:

• Chill: Place the filled molds back into the refrigerator for at least 20 minutes, or until fully set.
• Demold and Enjoy: Once set, carefully remove the chocolate bars from the molds. Store them in an airtight container in a cool place until ready to serve.