Vegan Pistachio Coconut Truffles

Ingredients

• 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)
• Sea salt

Instructions

1. 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.
2. Refrigerate for at least 4 hours.
3. Toast the pistachios with a little bit of sea salt, and spread a thin layer on a plate.
4. 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.