Pistachio Raisin Chocolate Clusters
These easy Pistachio Raisin Chocolate Clusters are made with 4 simple ingredients. A delicious no-bake treat with crunchy pistachios, chewy raisins and chocolate.
Servings 25 clusters
Calories 93kcal
Ingredients
- 1 cup shelled pistachios, salted or unsalted
- 3/4 cup raisins or sultanas
- 200 g dark chocolate block or semi-sweet chocolate
- 1 Tbsp creamy peanut butter
- Sea salt flakes, to sprinkle
Instructions
- 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.
Video
Notes
Refer to the post above for step-by-step recipe photos.
Key Ingredient 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.
Nutrition
Calories: 93kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 0.2mg | Sodium: 6mg | Potassium: 146mg | Fiber: 2g | Sugar: 2g | Vitamin A: 16IU | Vitamin C: 0.4mg | Calcium: 13mg | Iron: 1mg