# What You'll Need:
→ Nuts & Fruits
01 - 1 cup (120 g) shelled roasted unsalted pistachios
02 - 2/3 cup (80 g) dried cranberries
→ Chocolate
03 - 5 oz (150 g) high-quality dark chocolate (minimum 60% cacao), chopped
→ Optional Garnish
04 - Flaky sea salt, for sprinkling
# Directions:
01 - Line a baking sheet with parchment paper or use a silicone baking mat.
02 - In a mixing bowl, stir together the pistachios and dried cranberries until evenly mixed.
03 - Using a double boiler, melt the chopped dark chocolate over simmering water, stirring continuously until smooth.
04 - Pour the melted chocolate over the nut and fruit blend, stirring gently until all pieces are evenly covered.
05 - Spoon heaping tablespoons of the chocolate-coated mixture onto the prepared baking sheet, spacing clusters apart.
06 - Lightly sprinkle each cluster with a pinch of flaky sea salt if desired.
07 - Refrigerate the clusters for at least 20 minutes, or until the chocolate has fully set.
08 - Store the clusters in an airtight container in a cool environment for up to one week.
