Chop the chocolate coarsely. Combine with the coconut oil and cream and melt, stirring frequently, over simmering water. Remove from the heat, add 2 tablespoons of the almonds and let cool slightly.
Line a loaf pan with plastic wrap and spread some of the chocolate mixture on the bottom. Cover with shortbread and then top the shortbread with more of the chocolate mixture. Continue layering in this manner until all the ingredients are layered into the loaf pan, making the last layer the chocolate-almond mixture. Spread into a smooth layer, cover, and refrigerate at least 5 hours, and preferably overnight.
To serve, turn out of the loaf pan, remove the plastic wrap and sprinkle with the remaining almonds and the pistachios. Cut into slices.