Here’s a zero sugar treat that has endless possibilities in the flavor department. Have fun swapping out the chopped pistachios for shredded coconut, other ground nuts, or crushed freeze dried fruit.
In a double boiler, melt the chocolate and coconut oil until smooth.
In a mini whoppie pie pan (or mini muffin pan) place ½ teaspoon of chopped pistachios in 48 tins. Top with a spoonful of the melted chocolate mixture.
Press a pecan into the top of each button and sprinkle with a pinch of coarse sea salt. Place the buttons in the fridge or freezer to harden. Store in the freezer. Enjoy!