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If using frozen kataifi pastry, thaw it completely, then gently loosen the strands into very fine shreds.
In a large frying pan over a medium heat, melt the butter or ghee. Add the kataifi and cook, stirring constantly, until golden and crisp, about 8–10 minutes. Transfer to a plate lined with kitchen paper and leave to cool.
In a medium bowl, combine the cooled kataifi with the pistachio butter or cream (and the sea salt, if using), stirring until you have a thick, cohesive mixture.
Melt the chocolate in a heatproof bowl set over a pan of simmering water (a bain-marie), or in the microwave in 30-second bursts, stirring until smooth.
Pour a thin layer of melted chocolate into a chocolate bar mould (or into a tray lined with baking parchment), using a pastry brush to coat the sides. Chill in the fridge until firm, about 5–10 minutes.
Divide the pistachio-kataifi filling evenly between the chocolate shells, pressing gently to compact.
Top with the remaining melted chocolate, tap the mould to release any air bubbles, then chill until completely set, about 30–60 minutes. Remove from the mould or cut into bars to serve.