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

Make the filling. In a bowl, stir together pistachio cream, tahini, allulose (if using) and salt until smooth. Add protein powder and mix. Add milk one tablespoon at a time until thick and scoopable. Fold in the remaining toasted kataifi.

Prep the dates. With a paring knife, slit each date lengthwise on one side and remove the pit. Open like a book.

Stuff each date. Use a small spoon or piping bag to fill each date with about a tablespoon of the pistachio mixture. Place on a parchment-lined tray.

Dip in chocolate. Melt dark chocolate with coconut oil in 30-second microwave bursts until smooth. Hold each date by the un-stuffed end and dip the stuffed side halfway into the chocolate. Return to parchment.

Top and chill. While chocolate is wet, sprinkle with crushed pistachios, reserved kataifi and flaky sea salt. Chill in the fridge 20 to 30 minutes until set.