In a small bowl, mix fresh tahini rose water, monk fruit sweetener. Mix well and taste.
Add slivered pistachios, mix, and transfer to a resealable plastic bag. Set aside.
In a saucepan, bring water to a boil.
Add chocolate and coconut oil to a heatproof glass bowl and melt over the water on low heat.
Once the chocolate is melted, spoon 1 teaspoon of chocolate into each mold.
Use a small spoon to spread the chocolate evenly over the top and down the sides of the cup.
Refrigerate or freeze until solid, about 20-30 mins.
Once the base is set, cut the corner of the plastic bag with the tahini mixture and pipe in 1-2 teaspoons of the tahini mixture in the center of each cup.
Then, cover each cup with more melted chocolate over the top and evenly on the sides. Refrigerate again or freeze for another 20-30 minutes.
This should make about 8-10 cups, depending on the size of the mold.
