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Place the halved dates on a sheet of parchment paper in a single layer. Cover with another sheet of parchment and use a rolling pin to gently flatten them into an even layer. Remove the top sheet and set aside.
In a large frypan over medium-low heat, melt the butter. Add the kataifi and cook, stirring occasionally, until lightly golden brown, about 5 minutes. Remove from heat and stir in the pistachio paste and tahini until well combined.
Spread the pistachio filling evenly over the flattened dates. Pour the melted chocolate on top and smooth into an even layer.
Place in the refrigerator until set, about 20 minutes. Once firm, cut into squares and serve.