Pistachio Date Clusters

5-ingredient pistachio date clusters come together so quickly, and are a delicious treat to stock your freezer with made with medjool dates, roasted pistachios and dark chocolate.

Pistachio Date Clusters

These crunchy pistachio date clusters are the perfect sweet and salty treat. They’re sweetened with medjool dates and dark chocolate, and are made with only a few pantry ingredients.

I always have medjool dates stocked in my pantry or freezer, so I love preparing easy desserts with them for a nourishing little treat- like my dark chocolate tahini date bark or date & but bars. The combination of sweet, chewy dates and crunchy salty nuts is one of my favorites, especially when paired with dark chocolate.

These are the type of clusters you would pay over $3 a piece for at the store, but they’re truly so easy to make at home. You can use any combination of nuts and seeds to make them, but I personally love the flavor of pistachios and dates together.

What you’ll need to make dark chocolate pistachio date clusters

• Medjool dates, pitted and chopped
• Roasted pistachios, roughly chopped
• Cinnamon
• Semi-sweet or dark chocolate chips melted with a little coconut oil
• Flakey salt, to top

1. Chop the pistachios and dates and add them to bowl, then toss together with the cinnamon
2. Melt the chocolate chips with the coconut oil until smooth, then pour over the pistachios and dates. Mix well until evenly combined
3. Scoop about 2 tbsp worth of the mix onto a parchment lined tray to form clusters
4. Freeze for 15-20 minutes until set

Keep them stored in an air-tight container in the fridge for up to 3 weeks, or freeze for up to 3 months.

You guys are going to love this simple recipe. They’re so delicious, and are really easy to make. I can’t wait to hear what you think!

If you’re looking for more sweets to stock your freezer with, check out some of these recipes below:

Dark Chocolate Coconut Bars

Sesame Date Grain-free Granola

Dark Chocolate Tahini Date Bark

Pistachio Date Clusters

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Course: Uncategorized

Servings

12

servings

Prep time

20

minutes

Cooking time

0

minutes

Total time

20

minutes

Ingredients

• 6 6 medjool dates, pitted

• 1 cup 1 roasted pistachios

• 1/2 cup 1/2 dark chocolate chips

• 1 tsp 1 coconut oil

• 1/4 tsp 1/4 cinnamon

• Flakey salt, to top

Directions

• Slice the medjool dates in half then cut each half into 4 small pieces. Add them to a bowl.
• Roughly chop the pistachios using a sharp knife, then add them to the bowl with the chopped dates and cinnamon. Toss gently with your hands to combine.
• Melt the chocolate chips with the coconut oil in 30 second increments in the microwave until smooth.
• Pour the chocolate over the pistachios and dates and stir together with a rubber spatula or spoon until evenly mixed.
• Line a small baking tray with parchment paper and use a 2 tbsp cookie scoop or large spoon to scoop out clusters of the mixture onto the tray.
• Freeze for 15 minutes to set. Top with flakey sea salt if desired
• Keep refrigerated in an airtight container for up to 3 weeks, or freeze for 3 months.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!