12ounceshigh-quality white chocolate, finely chopped
1teaspoonextra virgin coconut oil (optional)
pinchsea salt
1cuppistachio nuts, shelled and toasted (see note)
Instructions
In a microwave safe bowl combine chopped white chocolate and coconut oil, if using. Microwave on high in 30 second bursts, stirring between bursts, until melted and smooth.
Line a baking sheet with parchment paper or a silicone baking mat. Spread melted chocolate into a rectangle on sheet, smoothing with a spatula. Sprinkle chocolate with salt and nuts.
Refrigerate 30 minutes to one hour (depending on if you used coconut oil), until firm. Break into large pieces.
Notes
Note: To toast pistachios spread them evenly on a baking sheet and bake at 325 degrees F for 5-10 minutes, until fragrant.