Ingredients
Method
- Line a medium-sized baking sheet with parchment paper.
- In a medium bowl, mix together the plain Greek yogurt, peanut butter, and maple syrup until fully combined.
- Add the chopped banana and nuts; stir to combine. Scoop the mixture into 8 clusters (about 3 tablespoons each) onto the parchment-lined baking sheet. Freeze for 1 hour.
- After 1 hour, leave the clusters in the freezer. Meanwhile, melt the chocolate chips: add the chocolate chips and coconut oil to a small bowl. Microwave in 20-second increments, stirring after each increment until the chocolate chips are fully melted and combined.
- Once the chocolate is melted, remove the clusters from the freezer. Dip each cluster into the melted chocolate; the chocolate will form a shell as it sits.
- If desired, sprinkle a pinch of sea salt on each cluster. Return them to the freezer for 15 minutes to fully set. Enjoy immediately, or store in the freezer for up to 2 months.
- Before enjoying, remove the clusters from the freezer for 10 minutes.
Nutrition
Notes
Yogurt Choice: I've found that using really thick Greek yogurt is crucial for holding these together; if yours seems a bit thin, try straining it through a coffee filter for an hour