Blend coconut cream, pistachios, cashews, pitted Medjool dates, and vanilla extract until ultra-smooth and velvety
Scoop small portions of the pistachio cream onto a parchment-lined tray
Freeze for about 2 hours until firm
Gently melt the dark chocolate with optional sweetener
Dip each frozen scoop until fully coated for a smooth, glossy shell
Before the chocolate sets, sprinkle with sea salt and finely chopped pistachios or seeds
Freeze for 10–15 minutes until the chocolate hardens
Serve and enjoy
