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Finely chop the shredded phyllo dough.
In a pan, melt the butter, then add the shredded phyllo dough. Toast over medium heat for 20-25 minutes, stirring continuously until golden brown.
Once golden, transfer the toasted dough to a mixing bowl. Add the pistachio cream and tahini, mixing well until fully combined.
Remove the pits from the dates and arrange them flat on a lined tray. Use a rolling pin or glass to gently flatten them. If the dates are particularly sticky, place a second sheet of parchment paper on top before rolling.
Spread the kunafa mixture evenly on top of the dates, then refrigerate for 15 minutes whilst you melt the chocolate.
In a heatproof bowl, melt the chocolate and coconut oil together.
Pour the melted chocolate over the kunafa mixture and smooth it out with a spatula.
(Optional) Melt together 50g white chocolate and 30g pistachio cream. Transfer the mixture to a ziplock bag, snip off a small corner and pipe it decoratively onto the bark.
Sprinkle chopped pistachios on top while the chocolate is still melted.
Refrigerate the bark for at least an hour, allowing it to completely set before cutting into pieces.
Store in an airtight container in the fridge for up to a week – if they last that long! Or you can freeze in advance and defrost for a few hours on the day you want to serve.