Melt the pistachio spread of your choice (45% Pistachio Spread, or Pistachio Protein Spread, or Pistachio Butter) with some water or milk. You will need more for the butter than the other two because it's denser.
This second step is optional, in fact we skipped it. But it's a great way to add more protein. Use 100gr Greek Yogurt and mix it with the melted pistachio butter.
Start adding the cornflakes, one handful at a time, so you can calculate how much you would like. The more you add, the more the crunch but the less the pistachio taste.
Mix well.
Use your clean hands to form clusters, and layer on your dish lined with baking paper.
Freeze for at least 2 hours.
Melt your chocolate using the double boil method. Let it cool.
Dip each pistachio cornflakes cluster in the melted chocolate, and put it back into the dish. Be quick as the cornflakes will start softening.
Freeze for many hours or overnight.
Alternatively, you could add the melted chocolate after adding the cornflakes, and then mix, form the clusters, and freeze just once. I thought of this method after I had made mine.
A final option, is to just drizzle the chocolate on top of the frozen clusters, rather than dipping them. This reduces the calories, and also avoids them from softening and breaking.