• 

  shelled unsalted pistachio nuts

  200 g
• 

  coconut cream chilled (see Tips)

  320 g
• 

  fresh mint leaves

  12
• 

  pure maple syrup

  140 g
• 

  vanilla bean paste (see Tips)

  1 tsp
• 

  food-grade peppermint oil (see Tips)

  1 - 2 drops
• 

  cacao nibs

  4 tsp

Chocolate coating

• 

  coconut oil

  200 g
• 

  pure maple syrup

  100 g
• 

  raw cacao powder

  120 g
• 

  salt

  1 pinch