Line a loaf pan with parchment paper, leaving a couple of inches of overhang on the sides for easy removal. Lightly grease the parchment with a dab of coconut oil if desired (helps release it even easier).

In a small saucepan over low heat (or in a microwave-safe bowl), melt the coconut oil until just liquid. Let it cool for a minute before combining with the other ingredients.

In a medium mixing bowl, whisk together the tahini, melted coconut oil, maple syrup, vanilla extract, and a pinch of sea salt until smooth. Then sift in the cocoa powder and mix until you have a glossy, thick fudge batter.

Fold in about half of the chopped pistachios and cacao nibs if using. This adds a lovely crunch and contrast to the creaminess of the fudge.

Transfer the mixture into the lined loaf pan. Use a spatula to spread it evenly and tap the pan on the counter a few times to remove any air bubbles.

Sprinkle the remaining chopped pistachios evenly over the surface, along with a pinch of flaky sea salt and optional extra cacao nibs for visual appeal and added texture.

Place the pan in the freezer for about 2 hours, or until the fudge is completely set and firm to the touch. You can also refrigerate overnight if preferred.

Once firm, lift the fudge out using the parchment paper overhang and place on a cutting board. Use a sharp knife to slice into 16 even squares. Let it sit at room temperature for 5 minutes before serving for the perfect bite.