Pistachio Raisin Chocolate Clusters
These Pistachio Raisin Chocolate Clusters are an easy no-bake treat made with crunchy pistachios, chewy raisins, creamy peanut butter, and rich dark chocolate. With just four simple ingredients, these chocolate pistachio clusters come together quickly and make the perfect sweet snack, homemade gift, or easy holiday treat.
Love chocolate clusters? Try my Walnut Chocolate Clusters, Almond Chocolate Clusters or Blueberry Chocolate Clusters.
Recipe at a glance
Prep Time: 20 minutes
Chill Time: 1–2 hours
Total Time: 1 hour 20 minutes
Servings: 18–20 clusters
Difficulty: Very Easy
Main Ingredients: Pistachios, sultanas, dark chocolate, and peanut butter.
Texture: Crunchy pistachios and chewy sultanas coated in smooth, rich chocolate.
Technique: Melting the chocolate, stirring through peanut butter, coating the pistachios and sultanas, then forming and chilling the clusters until set.
Why this recipe works
I love how simple these pistachio raisin chocolate clusters are to make. With only four ingredients and no oven required, they’re an easy homemade treat whenever you’re craving something chocolatey.
- Perfect for Gifting: Arrange the clusters in a small gift box or cellophane bag for an easy homemade edible gift.
- No Baking Required: There’s no need to turn on the oven. Simply melt, mix, shape, and chill.
- Only Four Ingredients: Pistachios, sultanas, chocolate, and peanut butter are all you need to make these easy chocolate clusters.
- Quick and Easy: The chocolate clusters take just minutes to prepare before they go into the refrigerator to set.
- Tested and Reliable: This recipe has been tested to ensure the bars hold together well, slice easily, and have the right balance of texture and flavour.
Ingredients you’ll need
These chocolate pistachio clusters use simple ingredients that come together to create a delicious combination of crunchy, chewy, creamy, and chocolatey textures.
- Peanut Butter: A small amount of creamy peanut butter adds richness and gives the chocolate a delicious nutty flavour. Use smooth peanut butter for the best texture. This can also be omitted.
- Pistachios: Use shelled pistachios. You can use salted or unsalted pistachios depending on your preference. If using pistachios still in their shells, remove the shells before measuring. Salted pistachios add a delicious sweet and salty flavour to the clusters.
- Raisins: Raisins add a soft, chewy texture and natural sweetness that balances the rich chocolate and crunchy pistachios.
- Dark Chocolate: Creates the rich chocolate coating for the clusters. Semi-sweet chocolate can also be used if you prefer a slightly sweeter flavour.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
Ingredient substitutions
- Pistachios: You can use salted or unsalted shelled pistachios. Almonds, cashews, walnuts, or peanuts can also be used if you want to make a different chocolate nut cluster.
- Raisins: Sultanas can be used instead of raisins. You can also try chopped dried cranberries, dates, or another dried fruit for a different flavour combination.
- Dark chocolate: Semi-sweet or milk chocolate can be used instead of dark chocolate. Milk chocolate will make the clusters sweeter, while dark chocolate gives them a richer flavour.
- Peanut butter: Almond butter or cashew butter can be used instead of peanut butter. Choose a creamy variety so it blends smoothly into the melted chocolate.
How to make it
Step 1: Prepare a double boiler by placing a heatproof mixing bowl over a saucepan of gently simmering water. Add the chocolate to the bowl and gently melt, stirring occasionally, until smooth. Alternatively, microwave the chocolate in a microwave-safe bowl in 20–30 second intervals.
Step 2: Once the chocolate has completely melted, turn off the heat. Stir the peanut butter through the melted chocolate until smooth and fully combined.
Step 3: Add the pistachios and sultanas to the chocolate mixture. Stir gently until everything is evenly coated in chocolate.
Step 4: Using a teaspoon or small fork, scoop small bundles of the mixture onto the lined baking tray. Keep the mixture together as you form each cluster.
Step 5: Place the clusters in the refrigerator for 5–10 minutes, just until the chocolate has started to firm slightly. Remove from the refrigerator and sprinkle a small amount of sea salt flakes over each cluster. Return to the refrigerator and chill for 1–2 hours, or until completely set.
Watch how to make it
Sam’s expert tips
- Do not overheat the chocolate: Melt the chocolate gently over simmering water, stirring occasionally. Avoid allowing water or steam to come into contact with the chocolate.
- Coat everything well: Stir the pistachios and sultanas thoroughly through the chocolate mixture so each cluster has a good combination of nuts, fruit, and chocolate.
- Make the clusters the same size: Use a teaspoon or small fork to portion the mixture onto the lined tray. Keeping them similar in size helps them set evenly.
- Use leftover chocolate: If you have chocolate left in the bowl after forming the clusters, add a few extra pistachios or sultanas and make a few more.
How to store
Store: Store the chocolate pistachio clusters in an airtight container in the refrigerator for up to 1 week.
Freeze: These clusters can also be frozen in a freezer-safe container for up to 2–3 months. Thaw them in the refrigerator before serving.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Pistachio Raisin Chocolate Clusters
Ingredients
Method
- Prepare the tray: Line a flat baking tray with parchment paper and set aside.
- Melt the chocolate: Prepare a double boiler by placing a heatproof mixing bowl over a saucepan of gently simmering water. Add the chocolate to the bowl and gently melt, stirring occasionally, until smooth. Alternatively, microwave the chocolate in a microwave-safe bowl in 20–30 second intervals, stirring well between each interval, until smooth and fully melted.
- Add the peanut butter: Once the chocolate has completely melted, turn off the heat. Stir the peanut butter through the melted chocolate until smooth and fully combined.
- Add the pistachios and sultanas: Add the pistachios and sultanas to the chocolate mixture. Stir gently until everything is evenly coated in chocolate.
- Form the clusters: Using a teaspoon or small fork, scoop small bundles of the mixture onto the lined baking tray. Keep the mixture together as you form each cluster.
- Use any leftover chocolate: If you have chocolate mixture remaining after making the clusters, add a few extra pistachios or sultanas and make additional clusters.
- Sprinkle with sea salt: Place the clusters in the refrigerator for 5–10 minutes, just until the chocolate has started to firm slightly. Remove from the refrigerator and sprinkle a small amount of sea salt flakes over each cluster. Return to the refrigerator and chill for 1–2 hours, or until completely set.
- Serve: Once set, remove the clusters from the refrigerator and enjoy.
Nutrition
Video
Notes
- Pistachios: Use shelled pistachios. Salted or unsalted pistachios can be used. If using pistachios still in their shells, remove the shells before measuring.
- Raisins: Use regular raisins. Sultanas can be used instead if preferred.
- Dark Chocolate: Use dark or semi-sweet chocolate. Milk chocolate can also be used for a sweeter flavour.
- Peanut Butter: Use creamy peanut butter for the smoothest chocolate mixture. Almond or cashew butter can also be used as a substitute.
- Sea Salt Flakes: Sprinkle sea salt flakes over the clusters after they have chilled for 5–10 minutes and the chocolate has started to firm. This helps the salt sit on top of the chocolate rather than sinking into the clusters. Add as much as you prefer.
- Melt the chocolate gently: Melt the chocolate over a double boiler or in the microwave in 20–30 second intervals, stirring well between each interval. Avoid overheating the chocolate.
- Stir in the peanut butter: Turn off the heat before stirring the peanut butter through the melted chocolate and mix until completely smooth.
- Coat the ingredients well: Stir the pistachios and raisins thoroughly through the chocolate mixture so each cluster has a good combination of nuts, fruit, and chocolate.
- Keep the clusters compact: Use a teaspoon or small fork to form small, compact clusters on the lined tray so they hold together once set.
- Add the sea salt at the right time: Chill the clusters for 5–10 minutes before sprinkling with sea salt flakes. The chocolate should be slightly firm but still sticky enough for the salt to adhere.
- Use leftover chocolate: If you have chocolate mixture remaining, add a few extra pistachios or raisins to make additional clusters.
- Chill until set: Refrigerate the clusters for 1–2 hours, or until the chocolate is completely firm before serving.
- Store: Store the chocolate clusters in an airtight container in the refrigerator for up to 1 week.
- Freeze: Freeze the clusters in an airtight, freezer-safe container for up to 2–3 months. Thaw in the refrigerator before serving.