Melt the chocolate chips in a large glass bowl over a small pot of simmering water, stirring until smooth.

Remove from heat and stir in the coconut milk and vanilla.

Refrigerate for at least 4 hours.

Toast the pistachios with a little bit of sea salt, and spread a thin layer on a plate.

Place the coconut and a few pinches of salt on a separate plate.

Scoop 1-inch balls of chocolate mixture and roll them into the toppings.

Use your hands to get it all to stick together.

Store, covered, in the fridge.