Melt butter in a frying pan. Once the butter has been melted, add the shredded phyllo dough.

Once the phyllo dough begins to turn golden brown, begin to stir it. You will quickly see the phyllo dough break apart. Continue mixing until all the pieces are crispy and golden brown.

In two separate microwave-safe bowls, add vegan dark chocolate chips and vegan white chocolate chips.

Microwave in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth.

In a bowl or the frying pan, mix the natural pistachio butter with the toasted phyllo dough until everything is evenly combined.

Pour the vegan dark chocolate over the white chocolate and smooth it out to cover the mold evenly. Only use enough to lightly cover the bottom of the mold. Place back in the freezer for a minute or two to allow the chocolate to solidify again.

Next, spread the pistachio butter mixture on top of the chocolate, ensuring that it creates an even layer.

Pour about 3 tablespoons worth of dark chocolate over the top of the pistachio mixture and smooth it over.

Sprinkle raw pistachios and coconut-sweetened cacao nibs over the melted chocolate.

Place the mold in the refrigerator for at least 1-2 hours or until the chocolate is completely set and firm.

Repeat with other molds as necessary.

Break the chocolate into bite-sized pieces and enjoy!