1 (12 ounce) package of dark (65% cacao) chocolate chips, or chopped semi-sweet baking chocolate (I enjoy the Sunspire brand, which is vegan & gluten free)
½ cup full-fat coconut milk
Tiny splash of vanilla
½ cup raw chopped pistachios
½ cup unsweetened shredded coconut (optional)
Melt the chocolate chips in a large glass bowl over a small pot of simmering water, stirring until smooth. Remove from heat and stir in the coconut milk and vanilla.
Refrigerate for at least 4 hours.
Toast the pistachios with a little bit of sea salt, and spread a thin layer on a plate.
Place the coconut and a few pinches of salt on a separate plate. Scoop 1-inch balls of chocolate mixture and roll them into the toppings. Use your hands to get it all to stick together. Store, covered, in the fridge.
Recipe by Love and Lemons at https://www.loveandlemons.com/pistachio-coconut-truffles-vegan-gf/