Pistachio Cranberry Chocolate Clusters

Jump to Recipe·Print Recipe

Introduction
Quick clusters that come together in minutes and chill while you handle other things. They require no baking, just melting and mixing, so they are perfect for busy afternoons or last-minute guests. The recipe uses pantry staples and a scoop of collagen for a tiny protein bump and firmer texture. For another speedy dessert idea try this chocolate ricotta cake for a more cake-like treat. These clusters are ideal when you want something impressive with almost no effort.

Why This Recipe Works

The strength of this recipe is its simplicity and speed. With only a handful of ingredients you get contrast, nutrition, and portability without fuss. Dark chocolate melts quickly and coats the mix so the clusters set firm in the fridge in about 30 minutes. Collagen powder blends in easily and helps the clusters keep their shape while adding a neutral protein boost. The dried cranberries give chew and bright flavor, while shelled pistachios add crunch and color. Because there is no baking, cleanup is minimal and you can scale quantities up or down in seconds.

Flavor and Texture

This snack balances rich, slightly bitter dark chocolate with sweet-tart dried cranberries for a lively bite. Pistachios provide a satisfying, buttery crunch that contrasts the chew of the fruit and the snap of set chocolate. The collagen is practically flavorless but firms the texture so clusters hold together better. A light sprinkle of sea salt on top lifts all the flavors and keeps the chocolate from tasting flat. The result is an easy-to-eat cluster that feels indulgent yet portable.

Ingredients

– 1 cup pistachios, shelled,
– 1 cup dried cranberries,
– 1 cup dark chocolate chips,
– 2 tablespoons collagen powder,
– Sea salt, for sprinkling

Step by Step Instructions

1. Melt the dark chocolate chips in a microwave-safe bowl until smooth.
2. In a separate bowl, mix the pistachios, dried cranberries, and collagen powder.
3. Pour the melted chocolate over the nut and cranberry mixture and stir until well combined.
4. Drop spoonfuls of the mixture onto a parchment-lined baking sheet.
5. Sprinkle with sea salt.
6. Refrigerate until the chocolate sets, about 30 minutes. Enjoy as a snack!

Quick Tips and Shortcuts

Use pre-shelled pistachios to save time and avoid a sticky prep step. If your chocolate seizes, stir in a teaspoon of neutral oil or a splash of hot water very slowly until smooth. Portion the mixture into a mini ice cube tray to make perfectly even clusters without measuring spoons. For ultra-fast melting, use a small bowl and short 15-second microwave bursts, stirring between each. If you want more crunch or variety, swap half the pistachios for chopped almonds or seeds and for more quick sweet treats see chocolate sprinkles cookies.

Storage and Meal Prep

Store clusters in an airtight container in the fridge for up to one week; they can soften at room temperature so refrigerate if your kitchen is warm. For longer storage, freeze them on a tray until solid then transfer to a freezer-safe bag for up to three months. Thaw in the fridge for 15 to 30 minutes before serving so they regain a pleasant bite. Pack a few in small containers for lunchboxes or coffee breaks.

Short Closing Note

These clusters are a tiny assembly-line miracle for busy days when you want something homemade without the time sink. Keep the base recipe in your back pocket and experiment with nuts, chocolate, or dried fruit for different moods.

FAQ

Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Can I customize the ingredients?

Yes, simple swaps can be made for convenience or dietary needs.