1. Melt the butter in a large skillet over medium-high heat. Add the kataifi and cook, stirring constantly until browned and crispy, about 10 minutes. Turn off the heat and stir in the pistachio butter and tahini, allow to cool for 10 minutes in the pan.

2. Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.

3. Add 8 strawberry halves to the bottom of each of 4 clear 12-ounce cups. Drizzle about 2 tablespoons of melted chocolate over the strawberries to fill the gaps. Spoon about 3 tablespoons of the kataifi filling on top. Repeat with another layer of strawberry halves, followed by more kataifi filling, a drizzle of melted chocolate, and a sprinkle of crushed pistachios.

4. Enjoy immediately, or chill in the fridge for about 10 minutes to allow the chocolate to set