Filling

1. Place dark chocolate and shortening in a small sauce pan.  Melt on the stove top, over low heat.
2. While the chocolate and shortening are melting, grind or chop the pistachios*  Set aside.
3. Once the chocolate has melted, mix in the coconut cream and vanilla, whisking until smooth.
4. Add the ground pistachios to the mixture.
5. Place the filling in the fridge and chill for 30-45 minutes, or until firm enough to scoop into balls.
6. Once the filling has thickened, grab a small cookie scoop and scoop the filling into balls. Each truffle is about 1 rounded tablespoon in size.
7. Place the fillings on a parchment-lined baking sheet or plate and chill in the freezer for at least 30 minutes.

Chocolate Coating

1. Once the fillings are frozen, melt the dark chocolate and coconut oil in a small sauce pan, over low heat.
2. Grab the fillings from the freezer and dip them, one at a time, into the melted chocolate.
3. Place the fillings back on the lined baking sheet to set.

Topping

1. Top truffles with chopped pistachios before the chocolate has time to harden.