Step 1

Slice each strawberry into 5 (about 1-cm or ⅓-inch-thick) pieces. Pat them dry to ensure the pistachios stick to the strawberries.

Step 2

Arrange the strawberry slices on an aluminum or parchment-lined baking sheet in roughly a 10 x 6-inch array.

Step 3

Cut your kataifi into 3-cm (about 1-inch) pieces, and set aside in a medium bowl.

Step 4

In a medium pan over medium-low heat, melt the butter. Add the kataifi. Cook, stirring often, until crispy and golden brown, about 8 minutes.

Step 5

Return the toasted kataifi to the bowl. Stir in the pistachio butter and tahini until thoroughly combined (feel free to add more or less pistachio and tahini here).

Step 6

Pour the mixture over the strawberries, and spread to evenly cover.

Step 7

In a small microwavable bowl, microwave the chocolate chips on HIGH in 30-second increments, stopping to stir after every interval, until it’s all melted, about 3 minutes total.

Step 8

Pour the chocolate over the pistachio mixture, then top with crushed pistachios if desired.

Step 9

Place in the freezer for about 10 minutes, or until the chocolate has hardened but the strawberries aren’t frozen.

Step 10

Serve immediately, or refrigerate and consume within 8 hours.

Step 11

Enjoy!