In a small bowl, add the crushed pistachios and set aside.

In a double broiler OR in a small pot fill part-way with water. Then add a bowl on top of the pot making sure the water doesn't touch the bottom of the bowl. Turn on medium-low heat.

Add in the bowl, the coconut oil, chocolate chips, orange blossom water. Stir frequently with a rubber spatula until the chocolate is smooth and silky looking. Turn off the heat.

Dip the figs one at a time halfway into the chocolate. Then, dip them into the pistachios.

Lay then on parchment paper-lined baking sheet and sprinkle with the flaky sea salt.

Place in the fridge for about 20 minutes to harden.

Store in an airtight container for up to 4 days and only remove when eating. The chocolate will melt if you leave them out for too long.