Salted Sesame-Pistachio Chocolate Rice Crunch Clusters
Crisp rice clusters coated in dark chocolate, tahini, pistachios, and sesame set into a quick, salty-sweet treat.
Prep: 15 · Cook: 10 · Total: 25 · Serves: 12 · Difficulty: Easy · Rating: 4.8/5 (164 reviews)
INSPIRED BY
This original no-bake sweet pairs crisp rice with dark chocolate and nutty tahini. Orange zest and flaky salt brighten the chocolate and give the clusters a polished finish.
Story
Casey likes to keep a little something sweet ready for the end of dinner, especially when it does not ask for a mixer or a warm oven. These chocolate clusters come together in one bowl and set while the table is cleared. Pistachios and sesame give them a gentle crunch, while orange zest makes the chocolate feel extra bright. Tuck a few away in a covered tin for tomorrow's coffee break.
By Casey
Ingredients
- 6 ounces dark chocolate, finely chopped
- 2 tablespoons tahini
- 1 teaspoon refined coconut oil
- 2 cups crisp rice cereal
- 1/2 cup shelled pistachios, roughly chopped
- 2 tablespoons toasted sesame seeds
- 1 teaspoon finely grated orange zest
- 1/4 teaspoon flaky salt
- 1 tablespoon honey, for drizzling
Instructions
- Line a rimmed baking sheet with parchment and set out a small microwave-safe bowl.
- Combine the dark chocolate, tahini, and coconut oil; microwave in 20-second bursts, stirring each time, until smooth.
- Fold the crisp rice cereal, pistachios, sesame seeds, and orange zest into the melted chocolate until evenly coated.
- Drop heaping tablespoons of the mixture onto the lined sheet, gently pressing each into a loose cluster.
- Drizzle the clusters lightly with honey and sprinkle with flaky salt.
- Chill for 10 minutes until firm, then peel the clusters from the parchment and serve or store in a covered container.
Chef Tips
- Use a good-quality dark chocolate that you enjoy eating on its own.
- Microwave the chocolate gently and stir often to keep it from scorching.
- For extra crunch, toast the pistachios in a dry pan for 2 to 3 minutes before chopping.
- Keep the finished clusters in a cool place so the chocolate stays firm.
Cook's Notes
- **Chocolate:** Chop it small so it melts evenly in short bursts.
- **Cereal:** Fold gently to keep as much crisp texture as possible.
- **Storage:** Refrigerate in a sealed container for up to one week.