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Add kataifi to a large nonstick skillet. Toast on medium low heat, stirring constantly until golden brown. Set aside to cool.
Line an 8-inch square baking pan with parchment paper.
If dates feel dry, soak in hot water for 10 minutes, then drain and pat dry.
Process dates in a food processor until a smooth paste forms. Add cocoa powder and process until combined. If too dry, add a little water.
Transfer the brownie mixture to the prepared pan and press firmly into an even layer.
In a medium bowl, combine cooled kataifi and ¾ cup plus 2 tbsp pistachio cream. Spread over the brownie layer. Freeze for 10 minutes.
Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Stir in remaining pistachio cream.
Pour chocolate mixture over the kataifi layer and spread evenly. Let set in fridge or at room temperature.
Cut brownies with a sharp knife and store in an airtight container in the fridge.