# What You Need:
→ Chocolate Base
01 - 10.5 oz high-quality white chocolate, chopped
02 - 1 tbsp coconut oil
→ Flavor and Mix-Ins
03 - 2 tsp culinary grade matcha powder
04 - 2.8 oz dried cranberries, roughly chopped
05 - 1.4 oz unsalted pistachios, shelled and chopped (optional)
# How To Make It:
01 - Line a baking tray with parchment paper or a silicone baking mat to prevent sticking.
02 - Combine white chocolate and coconut oil in a heatproof bowl set over a saucepan of barely simmering water. Stir continuously until smooth and melted, then remove from heat.
03 - Sift matcha powder into the melted chocolate mixture and whisk thoroughly until uniform in color and texture, forming a pale green blend.
04 - Carefully fold in dried cranberries and pistachios, ensuring even distribution throughout the mixture.
05 - Spoon heaping tablespoons of the mixture onto the prepared tray, spacing them slightly apart to create distinct clusters.
06 - Refrigerate the clusters for at least 30 minutes until they are fully set and firm to the touch.
07 - Once solidified, remove clusters from the tray and transfer to an airtight container; store in a cool environment.
