Wash, chop, and pat dry strawberries thoroughly with a paper towel so they don’t release moisture when layered.

Gently melt butter in a skillet over low heat. Add the kataifi pastry, breaking it apart with your hands. Toast, stirring constantly, until kataifi is golden and crisp, about 5 minutes. Spoon onto a paper towel to drain excess butter and let cool.

In a medium bowl, mix natural pistachio butter with tahini and monk fruit sweetener (or sugar) until smooth and creamy.

Combine toasted kataifi gently with the sweetened pistachio butter mixture to form the kataifi layer base. Set aside.

Melt chocolate in a microwave-safe bowl in 20-second increments, stirring each time, until smooth.

To assemble: Start by layering chopped strawberries in the base of 4 small glasses or dessert cups. Add a layer of the pistachio-kataifi mixture, then pour over melted chocolate. Repeat the layers if your glass size allows, finishing with a drizzle of chocolate on top.

Sprinkle crushed pistachios over the top layer for crunch and color.

Serve immediately for crispy texture, or chill briefly (15–30 minutes) to set the layers if preferred.