Blend mousse ingredients together until smooth, scraping down the sides as needed

Pour into 4 jars (linked in the notes) overtop crushed chocolate cookies (simple mills) if desired

refrigerate at least 3 hours for optimal thick creaminess

If making your own homemade pistachio butter use a food processor to process the nuts about 5 minutes, with about 1 tbsp refined coconut oil. Scrape the sides down every minute or so. It will be powdery then will turn creamy before you know it

For the ganache, melt chocolate and combine with coconut cream (just the thick white part from the can)

Drizzle ~1 tbsp pistachio butter & a drizzle of chocolate ganache on top of your set mousse, and sprinkle with crushed pistachios

Enjoy!

You can store them with the pistachio butter and ganache in place