First, add the butter to a pan and set it over a stovetop set to medium heat.

Add in the kataifi and stir until it starts to brown (2 to 3 minutes). Then, remove it from the stove and let it cool to room temperature.

Mix the toasted kataifi into the pistachio butter.

Cut the dates in half and spoon a little bit of the pistachio kataifi mix into the date cavity. Repeat with all the date halves.

Then, melt the chocolate. I did this by placing the chocolate into a microwave-safe dish and microwaving it for 30-second. Then, I removed the dish, stirred the chips, and microwaved them for 20 seconds. At this point they were melted.

Spoon the melted chocolate into a frosting bag or plastic bag and snip off the end.

Carefully squeeze some melted chocolate on the back of the body of the stuffed cockroach. Then, place the date, chocolate-side down, on a piece of parchment paper set on a board or flat plate.

Pipe a chocolate head, antennae, and legs. Repeat this on the other pistachio kataifi-stuffed dates.

Set the parchment paper in the fridge for the chocolate to harden.

And, when the chocolate is set ~ enjoy!