No-Bake Pistachio Tahini Chocolate Fudge

Prepare a 9x5 loaf pan by lining with parchment paper. Melt the chocolate and coconut oil together in your microwave in 15 second increments, stirring between intervals until smooth and glossy; alternatively, use the double boiler method. Add tahini and a pinch of salt. Mix to combine. Transfer to the lined pan, smooth until evenly distributed. Top with chopped pistachios and finish with flaky salt (you can also use salted pistachios and omit the flaky salt). Transfer to your fridge for 3 hours (for a softer fudge) or 1 hour in the freezer (for a firmer fudge). Cut into pieces or chocolate bars and enjoy!