Pistachio Paste:
Removing the shells from the roasted pistachios until you have 50g. Grind half of them in a mortar until you got a smooth paste. Transfer the paste to a bowl for further processing, then repeat the process with the remaining pistachios.

Truffles Filling:
Melt the small piece of vegan butter, add it to the pistachio paste, along with the tahini, a pinch of salt, and the coconut blossom sugar. Mix everything thoroughly with a spoon until it forms a smooth cream.
Chop the pre-baked kadayif, into small dough threads. Add them to the cream and mix.
Use a teaspoon to shape the mixture into small portions. Place the spoonfuls in the refrigerator overnight or at least for two hours to be extra firm before dipping them in chocolate.

Chocolate coating:
Chop the dark chocolate into small pieces and place half of it in a metal bowl.
Fill a larger bowl with hot water and set the chocolate bowl inside, creating a double boiler. Stir the chocolate until it melts completely. Remove the bowl with the melted chocolate, then add the remaining chocolate pieces. Stir until the residual heat melts everything.

Prepare a plate lined with baking paper to place the freshly coated pralines on.

Take each of the spoon-shaped filling pieces and coat them in the melted chocolate.
For decoration, consider topping each praline with half a pistachio or finely chopped pistachio pieces.

Let the truffles dry, then you can trim any excess chocolate around the edges with a knife for a clean finish.