In a food processor, blend 8 pitted Medjool dates, ½ cup pistachios, 1 tbsp honey, a pinch of fleur de sel, and optional matcha powder or green coloring until smooth and chewy
Roll the mixture into small bite-sized balls
Melt 100 g dark chocolate with 1 tbsp coconut oil until silky and glossy
Dip each nougat ball halfway or fully in the melted chocolate
While the chocolate is still glossy, sprinkle with chopped pistachios
Freeze for 15-20 minutes to set
