Preheat the oven to 350°F.

Line an 8x8-inch baking pan with a parchment paper sling and grease the pan generously with cooking oil spray. Set aside.

In a large bowl, add the coconut sugar and oil. Whisk to combine.

Add the eggs one at a time, whisking for 30 seconds between each addition, until the mixture is smooth and the sugar crystals begin to dissolve. This is critical for structure and a shiny top.

In a small microwave-safe bowl, melt the chopped dark chocolate in 30-second increments until smooth and melted.

Pour the melted chocolate into the egg mixture and whisk for 30 seconds. Add in the vanilla, salt, and baking soda. Whisk once more to combine.

Add the cocoa powder, almond flour, and arrowroot starch. Using a wooden spoon, fold in the dry ingredients just until no flour streaks remain.

Add in ½ cup of both the chocolate chips and the pistachios and fold in to combine.

Tip the batter into the prepared baking sheet, smoothing it into an even layer. Sprinkle with the remaining chocolate chips and toasted pistachios.

Transfer to the pre-heated oven and bake for 20 to 22 minutes, or until a cake tester comes out mostly clean with some crumbs.

Immediately sprinkle with flaky salt and allow them to cool entirely before cutting into 16 squares.

They are delicate, best served chilled, and will last for up to 5 days in the fridge. Enjoy!