Pistachio Chewy Chocolate Bites Recipe

Pistachio Chocolate bites recipeThe holidays are fast approaching and many of us are looking for easy, healthy treats for guests or to give as gifts. Setton Farms Pistachio Chewy Bites partnered with L.A.-area, sister chefs, Jenny Engel and Heather Goldberg, of SporkFoods  to create these Pistachio Chewy Chocolate Bites. They’re so pretty, you may want to serve them as a dessert at your next holiday soiree.

The recipe uses Setton Farms Pistachio Chewy Bites, crunchy, chewy granola bites that we previously reviewed on These healthy snacks are vegan, heart-healthy, 100% all natural, gluten and dairy free. They’re also  low in sodium and are GMO free. They feature pistachios, cranberries and agave nectar and we found them quite tasty.

Setton Farms Pistachio chewy bites

This easy recipe uses Setton Farms Pistachio chewy bites that are healthy and tasty.

Recipe courtesy Setton Farms Pistachio Chewy Bites and Spork Foods

Yields 6 bars

1 package Setton Farms Pistachio Chewy Bites (6 pieces)

¼ cup almond milk

½ cup non-dairy dark chocolate chips

Dash sea salt

1 tablespoon dried cranberries

6-8 pistachio kernels, finely chopped


Unwrap all chewy bites and set aside on a plate.

Place chocolate chips in a heat-proof bowl.

In a small pan, bring almond milk to a boil. Pour over chocolate chips and let sit for about 30 seconds to melt chocolate. Add sea salt. Whisk until smooth.

Dip the chewy bites into chocolate mixture using two small forks and transfer them to a baking sheet, lined with wax paper. Top each Pistachio Chewy Bite with a few cranberries and a small sprinkle of the chopped pistachios while still warm. Set aside for about half an hour to firm up on the counter and place in the refrigerator to completely firm up for 2 hours to overnight. Serve right out of the refrigerator.

Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at