Step 1

In a microwave safe bowl melt the milk (or dark) chocolate in 30-second intervals, stirring between each interval, until completely melted.

Step 2

Using a spoon or a brush, coat a small 9x5 silicone loaf pan with the chocolate, making sure to coat the pan as evenly as possible. Set onto a small baking sheet and transfer to the refrigerator.

Step 3

In another microwave-safe bowl melt the white chocolate in 30-second intervals, stirring between each interval, until completely melted.

Step 4

Stir in the almond butter and pistachio cream. Stirring to get a homogeneous and smooth mixture. If you want more of a strong green color, you can add the coloring now.

Step 5

Let the mixture cool for 3 to 4 minutes. Fold in the pistachios.

Step 6

Retrieve the chocolate-lined silicone loaf pan from the refrigerator and pour the white-chocolate mixture into the pan, spreading to remove air bubbles and to make a smooth, even layer.

Step 7

Let the loaf chill in the refrigerator for 2 to 3 hours minimally (you can also let it chill overnight). When ready to serve, peel back the silicone loaf pan from the chocolate. You can serve as is or garnish with more chopped nuts. Enjoy!