Preheat the fan oven to 160°C (320°F).

Chop the 75 g kataifi pastry into short pieces and spread it evenly on the baking tray.

Bake the kataifi pastry for 35 minutes, stirring it every 10 minutes until evenly golden.

Remove the toasted kataifi pastry from the oven and let it cool completely.

Melt 180 g dark chocolate with 10 g coconut oil until smooth.

Coat the base and sides of the silicone chocolate bar mould with about two-thirds of the melted dark chocolate, making the edges thick.

Chill the chocolate-coated mould for 30 minutes until the shell is firm.

Blend the 60 g shelled pistachios until they form a thick, clumpy paste.

Melt the 180 g white chocolate until smooth.

Stir 30 g tahini, the large pinch of Maldon salt, and the blended pistachios into the melted white chocolate.

Let the pistachio mixture cool until no longer warm to the touch.

Fold the cooled toasted kataifi pastry into the pistachio mixture until evenly coated.

Fill the chilled chocolate shell with the pistachio-kataifi mixture and level the surface.

Chill the filled mould for 60 minutes until the filling is firm.

Cover the filling with the remaining melted dark chocolate and smooth it into an even base.

Chill the finished chocolate bar for at least 120 minutes until fully set.

Remove the cold bar from the mould and slice it before serving for maximum crunch.