• 1 cup chopped dark chocolate
• 1 teaspoon vanilla
• 1 ½ cup raw pistachios
• ¼ cup unsweetened shredded coconut
• 1 pinch of Himalayan Pink Salt
Melt chocolate in a bowl (microwave or in a double boiler on the stove). Mix in coconut extract. Fold in pistachios.
Line a plate with parchment paper. Use a spoon to scoop a spoonful of the chocolate mixture and push onto the parchment paper. Sprinkle a tiny bit of salt and sprinkle with coconut.
Repeat with all the chocolate pistachios. Makes 10-12 clusters. Place in freezer and let cool for 30 minutes or more. Once chocolate is hard, eat up. 1 cluster is a serving size. Store in the refrigerator.