For The Chocolate Mould

1. Melt the dairy-free dark chocolate in a microwave until smooth. (Cook at 10 second intervals)
2. Spoon some of the melted chocolate into your chocolate bar moulds, ensuring the sides are covered also. Place into the freezer for 10-15 minutes or until set. Repeat a few times until the entire mould is coated and now has a thick layer of chocolate.
3. Set aside remainder of your dark chocolate for later.

For The Pistachio Filling

1. Melt the dairy-free white chocolate until smooth, then add in the pistachio butter. Mix well to fully combine. 
2. Place a medium / large pan on the hob, turn to a medium heat and add in the butter. Allow this to melt.
3. Use a serrated knife to chop up the kunafa pastry (if not already separated). Add the pastry into the pan and cook until it all turns a deep golden brown colour. This will take around 10-15 minutes, stirring occasionally. Then take this off the heat.
4. Transfer the golden pastry into a bowl then drizzle over the pistachio and white chocolate mixture. Stir to combine until all the pastry is covered.
5. Spoon even amounts of the filling into each mould, levelling off with a spoon. Place into the fridge for 10 minutes.

For The Remaining Chocolate

1. Reheat the remaining dairy-free dark chocolate to melt again, drizzle over the tops of the pistachio filling, and cover. 
2. Place this back into the fridge to fully set up for about 30 minutes, or freezer for 15 minutes.
3. Once set, remove the chocolate bars out of the moulds, then they are done, ready to serve.