Melt butter in a small non-stick pan over medium-low heat. Add chopped kataifi pastry and toast, stirring constantly for 4 to 6 minutes, until deeply golden brown and crisp. Remove from heat and allow to cool completely.

In a bowl, mix the cooled toasted kataifi with the pistachio cream and tahini until thoroughly combined and crunchy.

Hull the strawberries by slicing off the green tops and carefully coring out the centers using a small paring knife or melon baller, leaving the base and outer walls intact.

Spoon or pipe the crunchy pistachio-kataifi mixture generously into the hollowed cavities of each strawberry until level with the top.

Melt the dark chocolate and coconut oil together in a heatproof bowl set over a pot of simmering water or in the microwave in 20-second bursts, stirring until smooth.

Dip each stuffed strawberry halfway or fully into the melted chocolate, place on a parchment-lined tray, sprinkle immediately with chopped pistachios, and chill in the refrigerator for 10 minutes until set.