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In a high-speed blender or food processor, blend the Greek yogurt, pistachios, honey or maple syrup, until smooth and creamy.
Spoon or pour the mixture evenly into silicone muffin molds or ice cube trays.
Freeze for 3–4 hours or until just set. They should be firm but not rock solid—easy to bite into.
Melt dark chocolate in the microwave or in a small pot over low heat. Dip each frozen yogurt cup using a fork, then place on a piece of parchment paper and top with chopped pistachios.
Place coated frozen yogurt cups in the fridge for an hour before serving so the centre is soft. Enjoy!!