Add the Greek yogurt, pistachios, and honey to a blender. Blend until smooth and creamy. Transfer the mixture to a silicone mold made up of several molds;



you'll need at least 8 to make individual portions! Tap the mold well to evenly distribute the contents. Freeze for about 3 hours. Finely chop the whole pistachios to obtain granella. Melt the chocolate in a double boiler with the coconut oil. Unmold the "nice" creams and spread a teaspoon of chocolate on each one. Finish with a sprinkling of chopped pistachios and store in the freezer in a container with a lid. Remove the nice creams from the freezer and let them sit at room temperature for a couple of minutes before enjoying.