Melt 1/3 of milk chocolate bar using double boiler

Pour milk chocolate with a small spoon into mold ¼ of the way. Use small spoon to coat edges. Let set for 10-15 minutes in fridge.

Make little balls using a date and pistachios. Roll in coconut powder. (size dependent on size of your mold. Leave enough room at top to close off chocolate.)

Take chocolate molds out of fridge. Place each ball into chocolate mold.

Melt remaining chocolate bar and pour into molds to cover and close off each mold. Scrape off any excess around edges. Let stand until cooled.