Melt the cacao butter in a small saucepan set over low heat or in the microwave, stirring often regardless of which option you chose. Reserve.
Add all the ingredients, except for cacao butter and shelled pistachios, to a large mixing bowl. Mix with a hand mixer, starting on low speed and progressively moving to high until all the ingredients are well combined and the mixture becomes light and airy.
Pour the melted cacao butter right into the almond mixture and resume mixing on low speed until it's well incorporated.
Transfer to prepared pan, spread as evenly as possible and sprinkle with chopped pistachios.
Refrigerate until completely set, at least 4 hours but preferably overnight.
Cut into 36 squares and splurge!
*Note that it's fairly important that your coconut oil be on the firm side so send it to the fridge for a little bit if you have to. Same goes for that coconut milk. While you don’t need to use the cream part exclusively (although you could very well do that if you wanted to, more fat for you), your milk does have to be firm when you use it, so give that can a good shake and send it for an overnight trip to the fridge.