Add kataifi to a large nonstick skillet and cook over low heat, stirring constantly, until the kataifi is golden brown. Allow it to cool for about 15-20 minutes.

Once cooled, add it to a large mixing bowl along with the pistachio butter and maple syrup. Mix and stir until the mixture becomes dry and thick, like a thick dry paste.

Use a 1 tbsp cookie scoop to scoop the mixture. The mixture should be firm enough to shape into balls. Roll each scoop between your palms until it forms a ball. Place balls onto a parchment lined baking sheet and place them into the freezer to freeze solid, about 15-20 minutes.

Meanwhile, add 2 cups of dark chocolate to a microwave safe bowl and heat in 15-30 seconds, stirring in between with a spatula, until chocolate is completely melted and smooth. If you find your chocolate is too thick, you can add a little coconut oil to help thin it out.

Remove frozen balls from freezer. Use your favorite dipping tool to dip each ball into the melted chocolate, making sure to cover it completely. Gently shake off any extra chocolate and make sure coating is smooth and even, and carefully place the coated balls back on the parchment sheet.

If desired, use the remaining melted chocolate to drizzle over the truffle balls. You can also garnish truffles with finely chopped pistachios, sea salt or any other decorations you prefer. Place the truffles briefly in the fridge to allow the coating to set. Keep truffles in the fridge until ready to serve.