Toast the kataifi. Cut kataifi into 1/2-inch lengths. Melt ghee in a small skillet over medium-low heat. Add kataifi and toast, stirring constantly, 4 to 5 minutes until deeply golden. Spread on a plate to cool completely.

Make the protein yogurt base. In a medium bowl, whisk together Greek yogurt, protein powder, allulose, vanilla and fine sea salt for 90 seconds until completely smooth and silky.

Spread and swirl. Line a 9x13-inch rimmed baking sheet with parchment. Pour the yogurt mixture onto the parchment and spread into an even layer about 1/4-inch thick. Dollop pistachio cream in 6 to 8 spots. Use a knife to gently swirl the pistachio cream into the yogurt, creating a marbled green pattern. Don't overmix.

Add the Dubai chocolate finish. Melt dark chocolate with coconut oil in 15-second microwave bursts until smooth. Drizzle in zig-zag lines over the bark. Sprinkle cooled toasted kataifi evenly across, followed by crushed pistachios and flaky sea salt.

Freeze. Transfer the baking sheet to the freezer and freeze 3 to 4 hours until fully solid.

Break and serve. Lift the bark off the parchment and break into 12 irregular shards using your hands. Serve immediately. Best eating texture is 2 to 3 minutes out of the freezer.