Toast the Kataifi Dough

• In a large skillet over medium-high heat, melt 2 tablespoons butter.
• Add 4 oz chopped kataifi dough, stirring constantly for about 10 minutes, until golden brown and crispy.
• Turn off the heat and stir in 1 cup pistachio butter and 2 tablespoons tahini (if using).
• Let the mixture cool in the pan for 10 minutes.

Melt the Chocolate

• In a microwave-safe bowl, combine 1 cup chocolate chips and 1 teaspoon coconut oil.
• Microwave in 30-second intervals, stirring in between, until fully melted and smooth.

Assemble the Cups

• Place 8 halved strawberries at the bottom of each 12-ounce clear dessert cup.
• Drizzle 2 tablespoons melted chocolate over strawberries to fill the gaps.
• Spoon in 3 tablespoons of kataifi-pistachio filling.
• Repeat the layering: another layer of halved strawberries, followed by filling, then top with more chocolate drizzle and ground pistachios.

Chill or Serve

• Serve immediately for a soft, gooey experience.
• Or, refrigerate for 10–15 minutes to allow chocolate to set and layers to firm up.