# What You Need:
→ Chocolate Base
01 - 10.5 oz high-quality white chocolate, chopped
02 - 1 tablespoon coconut oil
→ Flavor and Mix-Ins
03 - 2 teaspoons culinary grade matcha powder
04 - 2.8 oz dried cranberries, roughly chopped
05 - 1.4 oz unsalted pistachios, shelled and chopped (optional)
# How-To Steps:
01 - Line a baking tray with parchment paper or a silicone baking mat to prevent sticking.
02 - Using a double boiler, gently melt the white chocolate and coconut oil together over barely simmering water, stirring continuously until smooth. Remove from heat.
03 - Sift matcha powder into the melted chocolate mixture and whisk thoroughly until fully blended and pale green.
04 - Gently fold in dried cranberries and pistachios (if using) ensuring even distribution throughout the mixture.
05 - Drop heaping tablespoons of the mixture onto the prepared baking tray, spacing clusters slightly apart.
06 - Refrigerate the clusters for at least 30 minutes until fully set and firm.
07 - Remove clusters from the tray and keep them in an airtight container stored in a cool place.
