Toasted Pistachio & Dark Chocolate Energy Clusters

Preheat oven to 325°F (165°C) and line a small baking sheet with parchment paper.

Coarsely chop 3/4 of the pistachios, leaving the remaining 1/4 whole for texture contrast.

In a dry skillet over medium heat, toast the pistachios and rolled oats for 4-5 minutes until fragrant and lightly golden, stirring frequently to prevent burning.

Transfer the toasted mixture to a medium bowl and allow to cool for 5 minutes.

Meanwhile, create a double boiler by placing a heat-safe bowl over a small pot with 1 inch of simmering water. Add 1/2 ounce dark chocolate and 1 teaspoon coconut oil, stirring until completely melted and smooth.

In a separate small bowl, whisk together 1 tablespoon honey, 1/4 teaspoon vanilla extract, 1/8 teaspoon sea salt, and 1/4 teaspoon cinnamon until well combined.

Add 3 tablespoons whey protein isolate to the cooled pistachio-oat mixture and stir to combine.

Pour the honey mixture over the dry ingredients and stir thoroughly until everything is evenly coated.

Drizzle the melted chocolate mixture over the energy mixture and fold gently to create marbled clusters.

Using a tablespoon, portion the mixture into 4 clusters on the prepared baking sheet, pressing lightly to help them hold together.

Bake for 8-10 minutes until the edges are set but the centers remain slightly soft.

Allow to cool completely on the baking sheet (about 15 minutes) before serving, as they will firm up as they cool.