Place a pan half filled with water on high heat. Then, place a heatproof bowl on top of the pan. The bowl shouldn’t touch the boiling water but should fit perfectly on the pan.

Put coconut oil in the bowl and once it melts, add the powdered sugar and mix. Then, add the powdered milk followed by the cocoa powder. Whisk for about 4 minutes and let it all mix together into a smooth consistency. Finally, add the vanilla extract and mix it one more time.

Pour the mixture in chocolate molds (half the way). Add 1 raspberry and a few pistachios. Pour more chocolate mixture to fill it up. Leave it in the fridge and let it set for 2 hours. Once set, take it out of the mold, store in a clean airtight container and keep it in the refrigerator.