In a high-speed blender, combine the coconut cream, frozen dates, and pistachio butter. Blend until smooth and uniform, pausing to scrape down the sides as needed. The mixture should be thick and creamy, with no large pieces of date remaining.

Spoon the mixture into a silicone ice cube tray or spread into a parchment-lined 9×5-inch/23×13 cm loaf pan in an even ¾-inch/2 cm layer. Smooth the top with an offset spatula. Freeze for at least 4 hours, or until fully solid.

If using a loaf pan, lift the frozen mixture out by the parchment and cut into 1½-inch/4 cm squares with a sharp knife.

Melt the chocolate and coconut oil in a heatproof bowl set over a pot of gently simmering water (bain-marie). Stir constantly until smooth. If omitting the oil, continue stirring until glossy and fluid.

Using a fork, dip each frozen square or cube into the melted chocolate, allowing excess to drip off. Place on a parchment-lined baking sheet and freeze for 30 more minutes, or until the coating is firm.

Store the vegan pistachio ice cream bites in an airtight container in the freezer for up to 1 month. Let sit at room temperature for 1 to 2 minutes before serving.