Easy Chocolate Pistachio Clusters
Easy to make chocolate pistachio clusters topped with flaky sea salt and dried rose petals for a simple and delicious late night snack that's gluten free, vegan and keto.
Servings: 20 clusters
Calories: 149kcal
Equipment
- double boiler
- baking sheet
Ingredients
- 2 cups roasted and salted pistachios
- 283 grams dark chocolate chips vegan or sugar free if necessary
- ½ tbsp coconut oil
- pinch flaked sea salt for topping
- dried rose petals for topping optional
Instructions
- Place the chocolate and coconut oil in a large heat proof glass bowl over a small pot of boiling water. Once chocolate has melted, add in the pistachios and stir until completely covered.
- Cover two baking sheets with parchment paper. Use a cookie scooper or a spoon scoop the chocolate covered pistachios from the bowl and drop them in clusters on the parchment paper. Sprinkle with flaky sea salt and dried rose petals.
- Place in the refrigerator for 10 minutes or until chocolate is solid. Enjoy!
Notes
These clusters are best if stored in an airtight container for 1 week at room temperature, 2 weeks in the refrigerator or 3 months in the freezer.