1 1/4 c roasted unsalted Wonderful Pistachios
3/4 c vanilla coyo
3 tbsp maple syrup
1/4 tsp pink salt
100g dark chocolate
6 tbsp coconut butter
1 tbsp cacao powder
Melt the chocolate in a double boiler over medium heat, take off heat, mix in the coconut butter and sift in the cacao powder and mix until smooth. - Leave aside to cool
Pulse the pistachios in a blender of processor until it's a fine powder - save a few teaspoons for decorating. Mix with the rest of the filling in a bowl.
Line a muffin tray with 12 cases and divide the pistachio filling between the cases and smooth down to put in the freezer to freeze until solid (about 1-2 hrs)
Take the fillings out the cases, dunk in the cooled chocolate coating mixture until fully coated and put back in their cases. (I used silicone cases but if you used paper, you'll probably need to use new cases) drizzle that chocolate that's left, over the top of the cups. Top with pistachios and petals (or whatever you desire).
Put back in the freezer to set. Once set, store in a container/ stasher bag/ ziplock in freezer until serving time.