Preheat oven to 350 degrees. Roast pistachios for 4 to 5 minutes. Remove from oven and add the shredded coconut. Roast for an additional 3 minutes, watching carefully so the coconut doesn’t burn.
While still warm from the oven, add roasted nuts and coconut to a food processor or high-speed blender. Blend for about 5 minutes, then add the cinnamon, honey, melted coconut oil and sea salt. Blend for an additional 5 to 10 minutes until smooth and creamy.