Melt 1 Tbsp coconut oil in a medium skillet over medium-low heat.

Add 1/2 cup unsweetened shredded coconut and stir to coat it in the melted oil.

Toast the coconut for about 3 minutes, stirring occasionally, until golden brown.

Remove the skillet from the heat and let the toasted coconut cool slightly to prevent burning.

Add 1/2 cup pistachio butter, 2 1/2 tsp maple syrup, 1/4 tsp vanilla extract, and 1 pinch sea salt to a medium mixing bowl.

Stir the pistachio mixture until smooth and evenly combined.

Fold the cooled toasted coconut into the pistachio mixture until evenly distributed.

Taste the filling and adjust with a little extra maple syrup, sea salt, or vanilla extract if desired.

Scoop about 1 Tbsp of filling at a time to make 10 equal portions.

Roll each portion between clean hands into a compact ball.

Arrange the truffles on a parchment-lined tray and freeze for 20 to 30 minutes until firm.

Place 1/2 cup dairy-free dark chocolate chips in a small saucepan over low heat.

Stir the chocolate constantly until about halfway melted, then remove the saucepan from the heat.

Continue stirring the chocolate off the heat until completely smooth.

Dip each chilled truffle into the melted chocolate and turn it to coat fully.

Lift each truffle with a fork and allow excess chocolate to drip back into the saucepan.

Return the coated truffles to the parchment-lined tray.

Refrigerate the truffles for about 15 minutes until the chocolate coating is set.